Smoked Cream Cheese Heart

Misty Banchero @SeattleButchersWife has a delicious smoked cream heart appetizer in time for Valentine’s Day. “This is a simple treat to make. It’s great to throw on while you’re smoking other things, there is almost always room for a block of cream cheese. If you have never smoked a block of cream cheese then you should know it changes the texture and makes it light and fluffy.  It’s delightful!” Thanks, Misty!

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Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/

INGREDIENTS

  • 1 block of cream cheese
  • Seasoning Asado Rub Alfrugoni
  • Jelly -Crabapple Habanero

INSTRUCTIONS

Shape the cream cheese into a heart (using plastic wrap and working with it cold makes it easier) Finesse the shape with a mini rubber spatula

Season the cream cheese, lightly press it in so it sticks to all sides

Place on a foil tray or metal plan

Smoke at 250 degrees F for 2 hours

Remove and coat with jelly while it’s still warm

Set on a tray and serve with crackers

 

Note:

For this heart I wanted a bold seasoning to contrast with the smooth cream cheese flavor.  I used @alfrugoni ASADO rub.  It was perfect.  And the jelly I topped mine with came from a gift store in Toronto on my last visit. Crabapple jelly with spicy habanero notes.  One of my favorite crackers is Chicken in a Biscuit so those worked well.  I hope you make this in your smoker too! I used my @YoderSmokers YS640S with @Royaloakcharcoal 100% charcoal pellets blended with cherry wood pellets.  Enjoy!