Salsa and Cheese
Instructions:
- 2 cups medium cheddar cheese, grated
- 8 oz. cream cheese
- 1 tbsp. Dijon mustard
- 1/2 tsp. Tabasco sauce
- 1 cup crushed nachos
- Salsa:
- 6 ripe tomatoes
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh coriander, chopped
- 4 green onions, chopped
- 2 Jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 1/2 tsp. salt
- Preheat oven to 400F and grease baking sheet.
- Cream together cheddar and cream cheese, mustard, pepper and Tabasco sauce.
- Shape into 1/ 2 inch thick rounds (makes 8 to 10).
- Press into nacho crumbs until well coated.
- Place on greased baking sheet.
- Set aside. (May be made ahead and refrigerated).
- Salsa:
- Core, seed and dice tomatoes. Drain well in sieve.
- Combine tomatoes, parsley, coriander, onions, peppers, garlic, and salt.
- Transfer mixture to serving bowl or individual plates with slotted spoon.
- Before serving, bake cheese round for 3 to 5 minutes or until cheese is warm but not too runny.
- Remove from baking sheet with spatula and serve on top of salsa.
- Serve with crusty bread and Sauvignon Blanc wine.