Marilyn’s sister served this at a family get together a few years ago. When she said cranberries with rosemary, she was intrigued. She now serves it often. It is very good on a cheese tray with some crackers or toast points and prosciutto. Take it to the porch or deck with your favorite beverage!
8 oz cream cheese, room temperature
4 tbsp dried sweetened cranberries, chopped
1/2 tsp garlic powder
2 tsp fresh rosemary, chopped
¼ tsp Pepper and kosher salt, fresh cracked
Line a small bowl with plastic wrap leaving extra over the sides of the bowl.
Using a mixer or wire whisk, cream the cheese, garlic powder, salt, and pepper until well mixed and soft. Add cranberries and rosemary and mix through. Put cheese mixture in the bowl and push with a spoon or spatula to get out air bubbles. Refrigerate for a couple of hours or overnight.
To serve, turn bowl upside down on serving plate. Position in the center and remove plastic wrap. Let the cheese set out for about fifteen minutes to soften before serving. Place crackers, cut vegetables, or toasted baguettes slices around the plate.
NOTE: This also makes a great cheese ball. Roughly chop about a cup of pecans. Form the cheese into a ball shape using the plastic wrap. Remove the plastic wrap and roll in the nuts until covered.