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Wine and Cheese
Hristova, Albena
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Garlic Cheese Spread
1/2 cup whipping cream
8 ounces softened cream cheese, Gourmandise,
Havarti,
Neufchâtel or ricotta
4 to 4 1/2 ounces Brie or Camembert, rinds removed
1/3 cup minced parsley
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, minced
Freshly ground pepper to taste
Assorted crackers, and dark breads
Crudités
In a mixing bowl beat cream to soft peaks.
In a mixing bowl beat together desired softened cheese and Brie or Camembert.
Blend in parsley, thyme, garlic, and pepper. By hand,
fold whipped cream into
cheese mixture. Cover and chill.
To serve, mound the cheese spread in a lettuce-lined bowl. Serve
with crackers,
breads and crudités. Makes 2 1/2 cups spread.
Garlic Feta Cheese Spread
Gourmet
Archives
1/2 pound Feta, crumbled
1/2 cup mayonnaise
1 garlic clove, minced and mashed to a paste
with 1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound cream cheese, cut into bits, softened
In a food processor blend together the feta, mayonnaise,
garlic paste, marjoram, dill, basil, thyme and cream cheese until mixture is
combined
well. Transfer the spread to a crock or ramekin and chill it, covered, 2
hours.
The cheese spread keeps, covered and chilled, 1 week. Serve
with crackers or as
a topping for baked potatoes.
Gigi’s Herbed Avocado Cheese Spread
3 large California avocados, peeled, seeded
2 tablespoons lime juice
1 tablespoon lemon juice
3 garlic cloves, peeled, coarsely chopped
1/2 cup loosely packed fresh parsley leaves
1/2 cup loosely packed 1-inch-long fresh chive strips
1/4 cup loosely packed fresh basil leaves
1/2 teaspoon seasoned salt or
Cajun/Creole seasoning
1 pound cream cheese, cubed and softened
In the work bowl of food processor combine avocados, lime
juice, lemon
juice, garlic, parsley, chives, basil and salt. Process 1 minute,
or until
smooth, stopping to scrape down sides of bowl as necessary. Add cream
cheese and process 1 minute or until well blended. Cover and chill until
firm.
Serve with assorted crackers, chips, or toasted baguette slices.
Makes about 3
cups.
Homemade Herb Cheese
Bon Appetit
Archives
12 ounces cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3 large garlic cloves, minced
1 tablespoon minced chives
1 1/2 teaspoons dried chervil
1 1/2 teaspoons dried tarragon
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground white pepper
Combine all ingredients in a medium bowl and mix until
smooth. Spoon
into crock. Cover and chill. Can be made ahead and chilled for up
to 3
days. Serve at room temperature.
Featured Archive Recipes:
Craig Claiborne's Pimiento
Cheese Spread
Marcelle Bienvenu's Roquefort Cream Cheese Loaf
Peggy's Enchilada con
Queso Dip
Pepper Biscuits
with Cheddar-Pecan Spread
Super Bowl Tidbits
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