Smoked Cream Cheese with Charred Olives will be your new favorite fall appetizer.
If your husband loves to grill, then you can smoke the cream cheese at the same time.
I just pop the cast iron on the grate of David’s big barbeque grill whenever he is on the final countdown with his brisket and ribs.
If he isn’t grilling for a large crowd, then we use his electric smoker I gave him a few years ago.
I put it on the top shelf of the smoker and walk away.
Give it two hours, and then watch it disappear before I get a bite.
My Smoked Cream Cheese with Charred Olives goes so well with Small Vines Pinot Noir.
Their next wine allocation is August 3rd.
You are just in time to get on the waitlist.Print
Smoked Cream Cheese is divine. Top the cheese with charred olives and you have next level umami.
- 8 ounce block cream cheese
- 3/4 teaspoon barbeque rub (just use your favorite)
- 2 cups olives (I use a mix of pitted olive mix and Sicilian marinated olives from my grocery gourmet cheese section). Use any olives you like, but I would not recommend using any olives with filling in the center, including pimento.
- 1/4 cup chopped purple onion
- 6 garlic cloves, smashed
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- Place a the block of cream cheese in a smoker safe skillet. I always use my trusty cast iron.
- Score the cream cheese by using a knife to draw diagonal lines across the top of the block in both directions. This will help the cream cheese expand (but not melt) in the smoker.
- Sprinkle the rub over the top.
- Place in the smoker and make sure the temp does not rise over 170-180 degrees Fahrenheit.
- I leave it in the smoker for 2 hours.
- Mix olives, purple onion, smashed garlic, lemon juice an olive oil together .
- You can make this ahead and let it chill in the fridge until you are ready.
- About 40 minutes before the cream cheese is finished smoking, preheat the oven to 400 degrees Fahrenheit.
- Pour the olive mix into another cast iron skillet.
- Bake for 25-28 minutes until olives have a nice char on them.
- Remove the cream cheese from smoker.
- Pour the olive mixture over the cream cheese.
- Serve with garlic toast slices.
- To make the garlic toast, I slice a baguette in 1/4 inch slices.
- ix softened butter and 3-5 cloves of roasted garlic together.
- Spread over the slices and bake until golden.
- Use a barbeque rub that is low in salt (not the first ingredient). Otherwise, when you add the olives, it will be too salty.
- Try to keep the smoker at 170-180 degrees Fahrenheit to keep the block of cheese intact. You only need two hours to achieve a smokey flavor.
- To make roasted garlic for the baguette slices, cover garlic cloves in olive oil. Bake at 350 degrees for several hours until garlic is fork tender.
- Allow the mixture to cool and pour the mixture into a mason jar.
- Use the olive oil as a marinade or in salad dressings.
- Mash the garlic cloves with butter and spread on breads.
- Prep Time: 10 minutes
- Cook Time: 2 hours 40 minutes
- Category: appetizers
- Cuisine: American
I hope you will try my Smoked Cream Cheese and Charred Olives. Drop me a comment below and let me know what you think.
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