Cream Cheese Leaves - A 3 Ingredient Autumnal Appetizer
by 11October 15, 2014
You know when you go to certain parties you tend to hover around one dish that you particularly like? It's the dish that you get thirds, fourths, maybe fifths of? I'm always the girl that is hovering over the guac, waiting for the appropriate time to gorge on more. I hope this confession is one that others relate to, if not, I'm really just broadcasting my gluttonous ways. That's ok, I like my food gluttony. My gluttony isn't limited to guac, there's one other dish that always steals away my attention.
The other dish I LUVV that I always see at showers, birthdays, and various work events, is the appetizer of cream cheese covered in pepper jelly and served with wheat thins or a cracker of your liking. It's truly heaven. Creamy, sweet, and a little spicy, it's a delicious treat built for dipping. This is the perfect snack to bring to any event you might be attending this fall, after all, a theme doesn't just stop with the decorations. This is the easiest fall appetizer you could ever make. I mean really, you only need 3! ingredients.
CREAM CHEESE LEAVES RECIPE
1 package of cream cheese
1 jar of red pepper jelly
So confession: when I first had to idea to shape cream cheese I was so worried it would be difficult. Turns out it was way easier than I expected. For those that feel like this is daunting, be aware it's way easier than you'd expect.
First, let your cream cheese become room temperature.
Then, flatten your cream cheese with a wooden spoon and your hands. Use your spoon and hands to make a square block of cream cheese. The key here is to get it flat and spread out, but not so thin that it is hard to cut. About a 1/2 inch in thickness is good.
After the cream cheese is spread out, take your knife and cut into tiny triangles. I put a triangle at the top, then four triangles on both sides, and cut a line in the bottom to make a stem. Follow the diagram below to get this shape.
Next you will cut a jalapeno into thin strips to make it look like the skeleton of the leaves. I did this before putting on the pepper jelly because it made it easier to stay true to shape.
I've got to say, I have never seen jalapeno slices on the pepper jelly, but thought it would just look good. Turns out, it didn't just look good, it added a ton to the flavor! The nice chew and slight spice of the jalapeno really added to the overall flavor of the dish, so double win!
Lastly, you will top with the red pepper jelly. This not only tastes delicious, but it also fits in perfectly for fall.
Once the dish is made, you can either serve immediately, or wrap in plastic wrap to serve the next day. When it's time to serve, you can use any cracker you like. I personally like it with wheat thins the best, but any cracker works.
Go make this wonderful fall appetizer and impress with just how dear you are!
Happy Eats My Sweets,
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