Sharp Cheddar and Scallion Spread with Hot Pepper Jam

Seed and coarsely chop the red bell pepper. In a food processor, pulse the pepper to grind (do not puree, you still want some texture). Place the pepper in a small saucepan and add the vinegar, sugar, and salt. Bring to a full boil, stirring to dissolve the sugar and salt. Reduce the heat and simmer uncovered for 30 minutes until most of the liquid has absorbed and it has become the consistency of jam. Remove from the heat. Cool for 5 minutes and then stir in the jar of red hot pepper jelly until fully incorporated. Place in an airtight container and refrigerate until cold.

Meanwhile, in a medium-sized mixing bowl, combine the cream cheese and mayonnaise with an electric mixer until smooth. With a rubber spatula, stir in the scallions and the cheddar cheese. Line a 9″ pie plate or tart pan with plastic wrap, allowing enough to hang over the sides to cover the cheese. Fill the plate with the cheese mixture and cover with the plastic wrap. Place in the refrigerator to chill for several hours or overnight. When the cheese has become firm enough to handle, coat the bottom of the cheese with the chopped pecans to resemble a cheesecake crust.

To serve, place the cheese on a serving plate and top with a generous amount of the red pepper jam. Serve with assorted crackers.