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 rubs and preserves you have on hand, such as Traeger Pork & Poultry and hot pepper jelly.
Prep Time
5 Min
Cook Time
2 Hr
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | 8-oz block cream cheese |
| 1 Teaspoon | olive oil |
| 1/2 Teaspoon | freshly ground black pepper |
| 1/4 Cup | cherry preserves |
| Crackers or crostini, for serving |
Steps
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.
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.
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.
200 ˚F / 93 ˚C
02:00
Super Smoke
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. (Alternatively, serve the preserved on the side.) Serve warm with crackers. Enjoy!
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