Mediterraneanwalnutspread Recipes
MEDITERRANEAN WALNUT SPREAD
The chickpeas and walnuts make this a delicious alternative to chips and dip. Recipe is taken from B & H Prize Winning Recipes. Serve this spread on toasted baguette slices or pita slices.
Provided by DailyInspiration
Categories Beans
Time 10m
Yield 20 baguettes
Number Of Ingredients 7
Steps:
- Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt and pepper. Cover and blend until nearly smooth (scrap down sides and add additional reserved liquid if mixture appears stiff).
- Serve on toasted baguette slices or pita slices. Store, covered, in the refrigerator up to 5 days. Makes about 20 (1 tablespoon) servings.
WALNUT SPREAD
Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini).
Provided by Chef Dudo
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Put 2-4 walnut halves apart to use as garnish.
- Mix walnuts, ricotta cheese honey and salt together, either in a food processor or by hand held blender.
- Taste and adjust salt to your liking.
- Put the spread in a bowl and garnish with walnut halves and sprinkle with half a tablespoon honey.
Nutrition Facts : Calories 100.8, Fat 7.9, SaturatedFat 2.6, Cholesterol 13.6, Sodium 51.6, Carbohydrate 4.3, Fiber 0.5, Sugar 2.8, Protein 4
VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD
This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g
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