A Telegraph Hill favourite is this wonderful sweet citrus and cinnamon blend of dates, olives and oranges. This relish goes extremely well with any cheese so is a must for the cheeseboard. You can also use it as a glaze for your ham or pork, or as a coating or stuffing for chicken breasts.
Rose from Telegraph Hill came up with this simply delicious idea – a cream cheese and Date, Olive and Orange Relish cheese stack. It is so simple to make, but you will delight even the most discerning of guests.
- One 16 oz container of traditional or spreadable cream cheese
- One 200g jar of Date, Olive and Orange Relish
- Run a knife around the cream cheese in the container to loosen it, and turn it out onto a board.
- Line the container that the cream cheese came in with cling film, making sure that there is enough cling film to fold back over the edges once the punnet is refilled.
- Slice the cream cheese on the board horizontally into three.
- Place the first layer into the lined container, making sure that is sits flat on the bottom of the container.
- Place a tablespoon of Date, Olive and Orange Relish on top of this first layer of cheese, spreading it around on top of the cheese.
- Cut the second layer from the cream cheese on the board and layer that on top of the relish in the container.
- Cover the second layer with another tablespoon of Date, Olive and Orange Relish and spread it around to layer the cheese as before.
- Add the final slice of cream cheese on top.
- Bring the edges of the cling film together to tightly seal the cheese layer in the container and place the original lid back on the container.
- Place the container back in the fridge until it is needed.
- When you're ready to serve, unwrap the cream cheese, invert it onto your plate and remove the film.
- Add some roasted dukkah to the top of the cheese stack with a little sprinkled around the outside as well.
- Finally, take a very good extra virgin olive oil and drizzle that over your cheese stack.
This mouth-watering cheese stack can be made at least 24 hours before you need to use it.