Phony Spumoni

Total Time:
1 hr 25 min
Prep:
25 min
Inactive:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 8 -ounce logs goat cheese
  • 1 peeled cooked beet (jarred, canned or vacuum-packed)
  • 2 tablespoons horseradish, drained
  • Kosher salt and freshly ground pepper
  • 3/4 cup chopped mixed fresh herbs (such as dill, parsley, chivesand/or tarragon)
  • 1 small clove garlic, chopped
  • 11/2 cups grated sharp yellow cheddar cheese (about6 ounces)
  • 1/4 cup chopped pimientos
  • 1/4 cup cream cheese (about 2 ounces)
  • 2 tablespoons mayonnaise
  • 1 scallion, chopped
  • 2 to 3 dashes hot sauce
  • Crackers, for serving
Directions

Combine 1 goat cheese log, the beet and horseradish in a food processor and puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate.

Wipe out the food processor and add the remaining goat cheese log, the herbs and garlic; puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate.

Wipe out the food processor again and add the cheddar, pimientos, cream cheese, mayonnaise, scallion and hot sauce; puree until smooth.

Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the beet-cheese mixture in the bottom of the bowl; press gently with plastic wrap to smooth it into an even layer. Spread the herbed cheese mixture on top, then the pimiento cheese mixture, pressing each layer with plastic wrap until smooth and even. Cover with plastic wrap and refrigerate until firm, at least 1 hour. Uncover and invert onto a platter; discard the plastic wrap. Serve with crackers.

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