Phony Spumoni
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 600
- Total Fat
- 49
- Saturated Fat
- 28
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 128
- Sodium
- 954
- Total: 1 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
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, chives and/or tarragon)
1 small clove garlic, chopped
11/2 cups grated sharp yellow cheddar cheese (about6 ounces)
1/4 cup chopped pimentos
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, pimentos, 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 pimento 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.