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Cabot Duo with Apple Salsa Makes about 42 servings 1 cup chopped unpeeled Granny Smith apple 1 cup chopped peeled kiwifruit 1/3 cup chopped red onion 1/3 cup chopped fresh cilantro 2 tablespoons fresh lime juice 2 teaspoons minced seeded jalapeno pepper 1/4 teaspoon salt 1 (8-ounce) bar Cabot 50% Reduced Fat Cheddar 1 (8-ounce) bar Cabot Muenster 1. In small bowl, combine apple, kiwifruit, red onion, cilantro, lime juice, jalapeno and salt; cover and refrigerate for at least 1 hour. 2. Cut bar of cheddar in half lengthwise. Cut crosswise into 1/4-inch-thick slices. Repeat procedure with Muenster. Stand cheese slices on edge on serving dish, alternating slices of cheddar and muenster. 3. To serve, spoon salsa over cheese slices. Accompany with whole grain crackers. (Salsa can be made and cheese can be sliced and assembled up to two days in advance; refrigerate cheese in airtight container.) Nutrition Analysis
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