Smoked Peach Bacon Cream Cheese
This Smoked Peach Bacon Cream Cheese recipe starts in the smoker or pellet grill and served with a peach bacon jam/relish on the Blackstone griddle.
It’s a great party appetizer, perfect to serve when friends and family come over, or an upscale game day snack.
How to make Smoked Peach Bacon Cream Cheese
Line a baking sheet with foil and add two cream cheese blocks.
Cut diagonal slices about half inch deep a few times.
Sprinkle a seasoning blend of choice over the cream cheese, I went with this Kinder’s Cherry Chipotle seasoning..
Set your smoker or Traeger pellet grill between 180 and 200 degrees and place the tray with cream cheese on the grill grate for 2 to 2 1/2 hours.
When the cream cheese is almost ready, preheat your Blackstone griddle or a large skillet over medium heat.
Use kitchen scissors to cut the bacon into bite size pieces and add bacon to your griddle or skillet.
Cook 5 to 6 minutes, until the bacon is almost cooked through, add two diced peaches, 1/3 cup brown sugar, plus some kosher salt, pepper, and crushed red pepper flakes.
Cook this together for 4 to 6 minutes, mixing it all together.
Add some lemon juice during the last few seconds once the peaches and bacon are cooked how you prefer.
Top the smoked cream cheese with the peaches and bacon.
Add balsamic glaze and basil to your Smoked Peach Bacon Cream Cheese if desired 🙂
Serve with crackers or toasted baguette.
If you like Smoked Peach Bacon Cream Cheese, you might also like these recipes…
Smoked Veggie Cream Cheese
Blackstone Prosciutto Peach Ricotta Crostini
Smoked BBQ Whiskey Candied Bacon
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Smoked Peach Bacon Cream Cheese
Equipment
- Traeger/Pellet Grill
- Smoker
- Flat Top Grill/ Griddle
Ingredients
- 2 (8-ounce) blocks cream cheese
- seasoning blend of choice (I used Kinder's Cherry Chipotle seasoning)
- 1/2 pound bacon
- 2 peaches (ripe but still firm) diced
- 1/3 cup brown sugar
- kosher salt, pepper, crushed red pepper flakes
- 1 tablespoon lemon juice
- Optional: balsamic glaze, fresh basil, crackers, toasted baguette slices
Instructions
- Line a baking sheet with foil and add the cream cheese blocks. Cut diagonal slices about half inch deep a few times. Sprinkle a seasoning blend of choice over the cream cheese.
- Set your smoker or pellet grill between 180 and 200 degrees and place the tray with cream cheese on the grill grate for 2 to 2 1/2 hours.
- When the cream cheese is almost ready, preheat your Blackstone griddle or large skillet over medium heat. Use kitchen scissors to cut the bacon into bite size pieces and add bacon to griddle or skillet.
- Cook 5 to 6 minutes, until the bacon is almost cooked through, soak up some of the grease with paper towels.
- Add the peaches, brown sugar, kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 6 minutes, mixing it all together. Add lemon during last few seconds once peaches and bacon are cooked how you prefer.
- Top the cream cheese with the peaches and bacon and with balsamic glaze and basil if desired. Serve with crackers or toasted baguette.
Notes
Visit my other site CooksWellWithOthers.com for even more recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
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