Cherry and Black Pepper Smoked Cream Cheese
By Traeger Kitchen
If you have 5 minutes, you can get this festive, crowd-pleasing appetizer ready for the grill. Then forget about it for a couple hours while the wood fire does its thing, making the cheese deliciously gooey and adding a welcome smoky flavor. Feel free to experiment with whatever preserves you have on hand.
Prep Time
5 Minutes
Cook Time
2 Hours
Pellets
Cherry
Yields: 6 Servings
Ingredients
main
| 1 | 8-oz block cream cheese |
| 1 Teaspoon | olive oil |
| 1/2 Teaspoon | freshly ground black pepper |
Units of measurement:
Step
Step 1
Step 1
Preheat the Traeger with the lid closed to 200˚F; this will take 15 minutes. Line a small baking sheet with foil or have a cast-iron pan handy.
Step 2
Place the cream cheese on the prepared baking dish or in the pan. Use a knife to make shallow (about 1/2 -inch deep) crosshatch cuts on top of the cream cheese, then brush with the olive oil and sprinkle with the black pepper.
Ingredients
1 8-oz block cream cheese
1 Teaspoon olive oil
1/2 Teaspoon freshly ground black pepper
Step 3
Place the baking sheet or pan directly on the grill grates. For best results, use Super Smoke, if available. Close the lid and smoke for 2 hours.
02:00
200 ˚F / 93 ˚C
Super Smoke
Step 4
Top the cheese with the preserves; if preserves are cold, you can warm them on the cheese on the grill for a few minutes. Serve warm with crackers. Enjoy!
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