Harvest Spread

High Cotton Food Styling & Photography
  • Yield: 12 servings

"Our river town is in the heart of wine country. I spent summers in the field picking grapes and autumns working as a tour guide at the wineries. This is where and when my love for autumn, food and social gatherings began. This simple appetizer is a wonderful complement to wine."


1/2cup chopped pecans
3/4cup light mayonnaise
4ounces cream cheese
1cup shredded mozzarella cheese
1cup shredded Cheddar cheese
1/2cup chopped green onions
1/2cup seedless blackberry jam


  1. Preheat oven to 350F. Spread pecans on a baking sheet and toast 10 to 15 minutes. Watch carefully to prevent burning. Set aside to cool.
  2. Combine mayonnaise, cream cheese, mozzarella, Cheddar cheese and green onions. Spread in a shallow dish or pie plate. Refrigerate 1 hour to set slightly. Remove from refrigerator, sprinkle with toasted pecans and spread jam evenly over top. Serve with an assortment of crackers.

Recipe by Donna Wilson, Washington, Mo.

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