Raspberry Cheese Spread Recipes

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the baguette slices on a foil-lined rimmed baking sheet. Bake until slightly dried out, about 6 minutes.
• Meanwhile, mix together the chevre, chives, parsley, lemon zest, a pinch of salt and a few grinds of pepper in a bowl until well combined. Stir in the lemon juice to loosen the mixture so it will be easier to pipe. Transfer the mixture to a resealable plastic bag and cut off the tip of one corner with scissors.
• Pipe the goat cheese mixture onto the crostini. Return the crostini to the oven and bake until warm, about 8 minutes. Meanwhile, whisk together the honey and balsamic in a small bowl.
• Place 2 raspberries on top of each crostini and transfer to a serving platter. Spoon a little of the balsamic mixture on each crostini and serve immediately.

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended.
• Beat in cheeses and onions.
• Stir in pecans.
• Spread into a plastic wrap-lined 9 inch round dish. Refrigerate until set. About an hour.
• Invert onto a serving plate; spread with preserves and serve with crackers.

Steps:

• Spread cream cheese across the serving plate (which should be about the size of a standard dinner plate, so you can spread the cheese about 7-8" across in a circular shape).
• Sprinkle onions and nuts over cheese.
• Spread raspberry jam over all.
• Sprinkle with coconut.
• Serve with crackers.

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.
• Invert onto a serving plate; spread with preserves. Serve with crackers.

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.
• Invert onto a serving plate; spread with preserves. Serve with crackers.

Steps:

• Grate cheeses and mix in pecan pieces, green onions and enough mayonnaise to hold together and shape into a ball. Refrigerate until ready to use - then unmold on a tray and cover with raspberry preserves. Serve with crackers.

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.
• Invert onto a serving plate; spread with preserves. Serve with crackers.

Steps:

• Mix first 6 ingredients.
• Stir in mayonnaise.
• Spread on platter or large plate.
• top with raspberry preserves.
• Serve with crackers.