Dinner with Cecile and William: A Cookbook. Cecile Charles

Garlic Dip and Apricots

      Ingredients:

      1 package cream cheese, softened

      ⅛ teaspoon NapaStyle® gray sea salt

      2 drops hot sauce

      3 garlic cloves, chopped and broiled

      Dried apricots, cut open like a baked potato, de-pitted

      Italian parsley

      Directions:

      Blend cream cheese, NapaStyle® gray sea salt, and hot sauce.

      Put mixture in pastry piping bag.

      Make florets inside the hollows of cut-open apricots.

      Garnish with Italian parsley.

      Chill for 1 hour before serving.

      Smoky Cheese Ball

      Ingredients:

      1 Tablespoon Liquid Smoke

      2 packages cream cheese, room temperature

      8 ounces shredded sharp Cheddar cheese

      2 packages Gourmandise cheese

      2 teaspoons garlic, finely minced

      1 cup pecans, puréed

      1 cup sliced almonds

      Directions:

      Blend all ingredients, except sliced almonds, in a bowl.

      Roll into round balls and set aside.

      Toast almonds in the oven.

      Roll cheese balls in almonds until balls are covered.

      Serve with toast points or crackers.