I love fancy appetizers that taste unique and amazing, but are so easy to make. This delicious cheese spread is so quick to come together, and within minutes you have something quite addicting to put on your favorite crackers. The cheese has onion and garlic mixed in, then the whole thing is covered in a sweet and salty pecan glaze. Oh my!
Four Quarter Cheese Spread
1 (8 oz.) package cream cheese, softened
1 tablespoon grated onion
1/2 teaspoon minced garlic (1 clove)
1/4 cup butter
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon yellow mustard
1 cup chopped pecans
Assorted gluten free crackers
In a small bowl, combine the cream cheese, grated onion, and garlic. Transfer to a serving platter and shape into a 6-inch disk. Set aside. In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 5 minutes or until starting to boil and sugar is dissolved. Remove from the heat; stir in pecans. Cool slightly, then pour over cheese disk. Serve immediately with crackers.
Gather your ingredients. You will need an 8 oz. block of cream cheese, an onion, garlic, butter, brown sugar, Worcestershire sauce, mustard, and chopped pecans.
In a small bowl, combine the softened cream cheese with 1 tablespoon grated onion and 1/2 teaspoon minced garlic.
Form into a 6-inch disk shape and transfer to a serving platter. Set aside.
In a small saucepan, combine 4 tablespoons butter, 1/4 cup brown sugar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon yellow mustard.
Mix and stir over medium heat until it comes to a boil and sugar is dissolved.
Remove pan from the heat and stir in 1 cup chopped pecans. Let cool for a few minutes.
Pour the pecan glaze over the top of the cheese disk. Add your favorite gluten free crackers to the platter.
The combination of the creamy, flavorful cheese with the sweet and salty pecan glaze is out of this world!
Once you start spreading it on crackers, it's hard to stop. I guarantee this will become a favorite appetizer to share and eat!
Recipe Source: Recipe adapted by a recipe from Taste of Home