Gruyere Apple Spread

One of my favorite recipes that I always crave in the fall, along with foods made with pumpkin, with quince, and with chestnuts, is this spread. It is perfect to put out while entertaining in the sukkah with a variety of crackers, crisp bread slices, or, for those who are carb-challenged, slices of fresh fruit. Although many years ago, I did specifically seek out aged gruyere cheese with which to make it, in recent years, I have substituted my new favorite—French Comté, which I find easily at Costco. Also over many years, the variety of apple has changed, from Golden Delicious, which does not turn brown, to Granny Smith, which is always crisp and tart, to Pink Lady, my new favorite. At this time of year, my garden and herb boxes are overflowing with fresh chives, which I love, and which will soon be brown and stringy as soon as the first frost hits. Going outside with my scissors to snip some is one of the pleasures of making this. However you choose to make it, it always beckons from its crock with its promise of sweet and salty satisfaction when the refrigerator door is opened.

Gruyere Apple Spread

• 1 8-oz. package cream cheese
• 1 cup Shredded gruyere cheese, or Comté, or Monterey Jack cheese (4 oz.)
• 1 Tbsp. milk
• 1 Tbsp. Dijon mustard
• 1/2 cup finely shredded peeled apple
• 2 Tbsp. finely chopped pecans
• 1 Tbsp. snipped fresh chives

Combine cream cheese and shredded cheese in small mixer bowl and beat until well combined.

Add milk and mustard and beat until blended.

On slow speed, beat in apple, pecans and chives.

Cover and chill for one hour before serving.

Garnish with additional chives and a sprinkling of chopped pecans if desired.

Keeps in the refrigerator for a few weeks. Do not freeze.