2 Melange of Cheeses and Raspberries

I have talked before about a delightful woman I have the pleasure of working with . .  Bobbie. . .As I have said, she is Martha Stewart, Heloise, and Paula Deen all rolled up into one magnificent friend! :-)

Bobbie shared this amazing dish in our school cookbook a couple of years ago and it was a perfect appetizer for Sunday night! :-)

 (before the Raspberry Chipotle)

 (Beautiful! ;-)

Melange of Cheeses and Raspberries 

8 oz shredded cheddar cheese

8 oz shredded mozzarella cheese

1 cup good mayonnaise 

1/4 tsp red (hot) pepper (I used Cayenne Pepper)

1/4 tsp black pepper

1 bunch green schallions very finely sliced

1 c finely ground pecans

1 jar very good raspberry preserves (I used Raspberry Chipotle Sauce)

Line a 10 inch tart pan (I used a heart pan with Valentine's Day right around the corner) with plastic wrap. Combine the mayonnaise, red pepper and black pepper in a bowl and mix well. Add the onions, pecans and cheese, stirring until mixed. Spoon into the prepared tart pan; press firmly. Chill, covered for 8 to 10 hours. Invert onto a pretty serving plate. Spoon the preserves on top. Serve with an assortment of crackers.

A Pinch, A Dash, and a Smidgen