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1
Let cheeses stand at room temperature for 30 minutes.
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2
In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese.
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3
Process or beat until well combined.
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4
Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
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5
For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese.
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6
Cover and refrigerate remaining topper.
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7
Carefully spoon on remaining cheese mixture and spread evenly.
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8
Cover and chill for 2 to 24 hours.
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9
For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
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10
TO SERVE, unmold cheese onto a serving platter, removing plastic wrap.
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11
Top with remaining topper.
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12
(If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.)
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13
Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits.
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14
SKILLET ROASTED TOMATO TOPPER: In a skillet heat 1 tablespoon olive oil over medium-high heat.
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15
Add 1 small red onion cut in thin wedges (3/4 cup).
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16
Cook, stirring occasionally, until lightly browned.
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17
Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed.
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18
Simmer, uncovered, until most of the liquid is evaporated.
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19
Remove from heat; cool slightly.
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20
APPLE-JALAPENO TOPPER: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar.
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21
Cook time is chill time (Size and times are estimated).
