Herbed Garlic Cheese Spread Recipes

HOMEMADE CHEESE SPREAD WITH GARLIC AND HERBS

Steps:

• Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
• Do Ahead
• Cheese can be made 5 days ahead. Cover and chill.

GARLIC AND HERB CREAM CHEESE

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

GARLIC-HERB CHEESE SPREAD

Steps:

• Beat all ingredients in a medium glass bowl with electric mixer on medium speed 2-3 minutes, or until light and fluffy.
• Cover and refrigerate until serving.

HERBED GARLIC CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.

GARLIC AND HERB CREAM CHEESE (FRANCE)

Steps:

• In a bowl, mix together all the ingredients, until evenly combined.
• Cover & chill in the refrigerator up to 8 hours. [Can be frozen, if desired.] Great as an appetizer spread or as a filler for sandwiches!

GARLIC AND HERB HAM AND CHEESE SLIDERS

Steps:

• Preheat oven to 350 F degrees. Lightly spray a 2 quart rectangular baking dish with cooking spray and set aside.
• Add package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them. Once sliced, keep the rolls connected to each other and lift the entire top section off the bottom section.
• Add the bottom section of the rolls to the prepared baking dish, and spread half of the garlic and herbs cheese over the cut side. Spread the remaining half of the cheese over the cut side of the top section.
• Top the bottom section with the shredded sliced ham, then with the slices of cheese. Add the top section of the rolls and set aside.
• In a small saucepan, add butter, shallots, parsley, mustard and garlic and melt over MED heat until well combined. Stir well, then pour carefully over the top of the rolls in the baking dish.
• Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10-15 minutes, until roll tops are golden brown and cheese is melted.

EASY HOMEMADE HERB AND GARLIC CREAM CHEESE

Steps:

• Add the cream cheese to a bowl and add the garlic, herbs and some salt and pepper.
• Whip by hand with a whisk or rubber spatula, or use a hand mixer on low speed to combine all the ingredients well.
• Cover and place in the fridge for at least 1 hour before serving, to let the flavours develop.
• Enjoy on toast, bagels, crackers, or however you desire.

GARLIC HERB VEGAN ALMOND CHEESE SPREAD

Steps:

• Place the raw almonds into a glass container and cover with water. Cover, and place in the refrigerator. Soak for 24 hours.
• Drain and rinse the soaked almonds after the 24 hours have passed.
• Place the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt into a high speed blender. Blend until smooth.
• Empty mixture into a bowl, add chopped herbs and mix until everything is combined.
• Place in an airtight container and refrigerate for a few hours so the flavour can develop.
• Store unused spread in the refrigerator in an airtight container for 4-5 days.

HERB CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese, butter, herbs and salt until smooth. Refrigerate for at least 1 hour to allow flavors to blend. Serve on crackers or bread.

EASY GARLIC & HERB VEGAN CHEESE

Steps:

• Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours*. If you can't get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours.
• Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water (starting with lesser end of range), nutritional yeast, salt and olive oil.
• Process until very creamy and smooth, scraping down sides and adding additional water as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance.
• Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
• Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
• Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. The longer it sits in the fridge the more it will firm up.
• To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
• Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.

GARLIC HERB GOAT CHEESE SPREAD

Steps:

• In a bowl combine the goat cheese, olive oil, and milk. Using a hand mixer and beat until smooth and light. (Or use a standing mixer and the whisk attachment.)
• Mix in 1 clove grated garlic, salt, and fresh herbs. Taste and add more garlic or salt as needed.
• Serve immediately.

HERB CHEESE SPREAD

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

HERBED CHEESE SPREAD

Steps:

• Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.