Salsa Baked Cheese

Our traditional dinner for Christmas Eve is a Mexican fiesta, complete with homemade tamales, tacos and enchiladas. It’s a family favorite, but truth be told: it’s a LOT of work.

Because of all the work I put into the main meal, the last thing I want to do is put a huge focus on appetizers or snacks. Ok, I know there is some domestic goddesses who would give just as much attention to the appetizers as the tamales, but that’s not me. I do like to have a few things available to keep everyone satisfied until the food is finished, but I’m just not going to spend hours…or even 1 hour…towards an appetizer. I keep them simple. Super simple.

Salsa Baked Cheese is that recipe.

One of the common snacks we’ll have at parties is salsa poured over cream cheese. This is kind of like that, but slightly elevated. A wee bit fancy, but not so fancy that you’ll forget who are.

Salsa Baked Cheese comes from my favorite celebrity chef, Rick Bayless, who can do no wrong as far as I’m concerned. It’s a combination of cream cheese and goat cheese, with toasted pecans mixed in. The whole thing is topped with salsa and served with tortilla chips or sturdy crackers. While I’m a cheese-aholic, goat cheese typically isn’t my favorite, but I really love the flavor it gives to this spread.

Salsa Baked Cheese

Ingredients

1/3 cup coarsely chopped pecans
1 6-ounce log goat cheese
1/2 package cream cheese, softened (4 ounces)
1 1/2 cups salsa
Optional: cilantro leaves, for garnish
Crackers or tortilla chips

Instructions

Heat oven to 350 degrees F. Spread nuts on a baking sheet and toast until lightly browned, about 7 minutes.
While nuts are toasting, place both cheese in a small bowl and combine. After nuts are toasted, remove from oven, allow to cool for about 3 minutes and add to the cheese, combining thoroughly. Scoop into a pile in the center of an 9" inch pie plate. Smooth down and form into a round 5-6" diameter circle, approximately 1 1/2" high, in the center of the pie plate. Spoon salsa over and around the cheese. Bake in oven until heated through, about 15 minutes. Allow to cool for 5 minutes, garnish with cilantro leaves in center, if you wish.
Serve with crackers or tortilla chips.

http://homecookingmemories.com/salsa-baked-cheese/

Adapted slightly from Rick Bayless Salsas That Cook

Salsa Baked Cheese is my contribution for this week’s #SundaySupper, which has a theme of Holiday Drinks & Appetizers, hosted by Conni of The Foodie Army Wife. Below you will find a big list of festive holiday drinks, appetizers, snacks, and treats that will be perfect for your holiday parties:

Holiday Cocktails

Glühwein from Magnolia Days
Cranberry Fizz from Dinners, Dishes and Desserts
Rosemary Orange Punsch from Galactopdx
Candy Cane Martini from Hezzi-D’s Books and Cooks
Raspberry Hot Chocolate from Momma’s Meals
Chocolate Peppermint Eggnog from The Daily Dish Recipes
Jamaican Sorrel from The Lovely Pantry
Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
Homemade Eggnog from Flour on my Face
Moroccan Mint Tea from MarocMama
Cherry Bomb from Noshing with the Nolands
Wassail from There And Back Again
Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
Pomegranate Cosmo from Supper For A Steal
Poinsettia Mimosas from Big Bear’s Wife
Mulled Wine: Spiked and Steamy from Daddy Knows Less
Poinsettia Cocktails from The Catholic Foodie
The Red Carpet Diva from Cooking Underwriter

Holiday Appetizers or Hors d’oeuvres

Cheese Ball Wreath from The Meltaways
Caramelized Onion and Goat Cheese Tarts from My Catholic Kitchen
Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
Potato Leek Soup from What Smells So Good
Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
Bacon Peanut Caramel Corn from Gotta Get Baked
Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
Mushroom Strudel from Vintage Kitchen
Roxanne’s Shrimp & Andouille Sausage Queso Dip from The ROXX Box
Herbed Holiday Party Mix from Curious Cuisiniere
Old fashioned Swedish Meatballs from I Run For Wine
Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
Salsa Baked Cheese from Home Cooking Memories
Cookie Dough Dip from The Cookie-A-Day Challenge
Parmesan Onion Rounds from Kudos Kitchen by Renee
Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
Hot Spinach Parmesan Dip from Comfy Cuisine
Indian Spiced Tuna Balls from Soni’s Food
Onion marmalade with Bacon from Ruffles and Truffles
Sweet Potato Dip from Mama’s Blissful Bites
Festive Cucumber & Ginger Sushi Rolls from The Ninja Baker
Baked Jalapeno Popper Ranch Dip from Weekend Gourmet
Baked Brie from Family Foodie
Hoisin Asisan Meatballs from Damn Delicious

You Might Also Like:

About the Author: brandie (391 Posts)

Brandie Valenzuela is a food blogger and writer at Home Cooking Memories. She lives in Las Vegas, NV where she enjoys cooking, baking, modern-day recipe keeping and making everyday memories with her family. She is known to have an extremely normal obsession with cupcake liners, ribbons and office supplies.