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1 8oz. package of cream cheese (lower fat cream cheese works too)
1/2 cup Persimmon Hill Farm Blueberry Jalapeno, Blackberry Habanero or Raspberry Habanero
Sliced almonds or chopped pecans (optional)
Place cream cheese on a plate and top with the pepper jam of your choice. I like to use three blocks of cream cheese and top one with our mild pepper jam, Blueberry Jalapeno; top another with our medium-heat pepper jam, Blackberry Habanero; and the third with our next-level heat jam, Raspberry Habanero. Top with sliced almonds or pecans. Heat on high in the microwave for about 30 seconds (or bake at 350 degrees for about 10 minutes). This softens the cream cheese into a spreadable, creamy concoction that the pepper jams just melt into. Sliced almonds (my favorite) add nutty notes and a little crunch! Serve with crackers.
