Contain dairy and nuts
Perfect to serve on a platter with some vegetable dippers and crackers, or part of a sharing spread.
If you happen to have leftovers, toss through some scrambled eggs and serve with braised greens or smoked salmon, or simply with warm vegetables.
- 250g - cream cheese
- 1/2cup - hazelnuts
- 1/3cup - sesame seeds
- 2tbsp - coriander seeds
- 2tbsp - cumin seeds
- 1tsp - fennel seeds
- 2tbsp - black peppercorns
- 1tsp - rock salt
- Preheat the oven to 180 degrees C.
- While the cream cheese is still cold, lightly oil your hands and mould it into a ball in a mixing bowl. Cover and return to fridge.
- Place hazelnuts on an oven tray and roast them for around 20 minutes or until the skin turns dark. Keep an eye on them to make sure they don’t burn.
- Remove them from the oven and place them on a clean cotton tea towel. Bundle up and rub together to remove as much of the skin as possible. It’s okay if some skin remains.
- Repeat this process slightly by putting the seeds and peppercorns on the tray and roasting for around 3-5 minutes until they become fragrant. Remove from oven and let them cool completely.
- Place the cooled seeds, peppercorns and nuts in a mortar and pestle along with the salt. Pound until the mixture is crushed. You want to achieve a dukkah that is a pebble-y sand consistency.
- Transfer the dukkah into a large bowl, remove the cream cheese from the fridge and place it on top of the dukkah.
- Using your fingers, gently press dukkah onto the sides of the cheese. Carefully flip over to cover the other side.
- Remove fully coated cream cheese, place it on a small serving dish and return to the fridge for 15 minutes to firm up and set the crust before serving.