Rainbow Cheese Appetizer
Votes: 3
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 600, total fat 49 G., saturated fats 28 G., proteins 34 G., carbohydrates 7 G., fiber 1 G., cholesterol 128 mg, sodium 954 mg, sugar 2 G.
Calories 600, total fat 49 G., saturated fats 28 G., proteins 34 G., carbohydrates 7 G., fiber 1 G., cholesterol 128 mg, sodium 954 mg, sugar 2 G.
This eye-catching rainbow appetizer will be the highlight of your holiday. It's made with three layers of cheese, tinted with beets, fresh herbs, and pimento peppers. To create the beautiful bomb shape, you'll need a round bowl. Layer the three colors of cheese appetizer—red, green, and orange—into the bowl, let it set, then arrange on a plate. Serve with crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bars of goat cheese, 220 g each.
- 1 peeled cooked beetroot (boiled or canned)
- 2 tbsp horseradish, drain the liquid
- 3/4 cup chopped mixed fresh herbs (such as dill, parsley, chives, and/or tarragon)
- 1 small clove of garlic, chopped
- 1.5 tbsp. grated sharp yellow cheddar (about 170 g)
- 1/4 cup chopped pimento peppers
- 1/4 cup cream cheese (about 60 g)
- 2 tablespoons mayonnaise
- 1 green onion
- 2-3 drops of hot sauce
- Crackers, for serving
We recommend
Recipes with similar ingredients: cheddar cheese, pimento pepper, goat cheese, cream cheese, creamy horseradish, dill
Cooking the dish according to the recipe:
- Combine 1 block of goat cheese, beetroot, and horseradish in a food processor and blend until smooth. Transfer to a bowl, season with salt and pepper, cover, and refrigerate.
- Wipe out the food processor and add the remaining goat cheese block, herbs, and garlic; process until smooth. Transfer to a bowl, season with salt and pepper, cover, and refrigerate.
- Puree the food processor again and add the cheddar, pimento, cream cheese, mayonnaise, green onions, and hot sauce; process until smooth.
- Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the beet and cheese mixture in the bottom of the bowl and press it down gently with plastic wrap to form an even layer. Top with the cheese and herb mixture, then the cheese and pimento mixture, pressing each layer down with plastic wrap to ensure even distribution.
- Cover with plastic wrap and refrigerate until completely set, at least 1 hour. Unwrap and invert the bowl onto a serving plate; remove the plastic wrap. Serve with crackers.
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