HOMEMADE CHEESE SPREAD WITH GARLIC AND HERBS
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Provided by Rhoda Boone
Categories Appetizer Cheese Cream Cheese Garlic Chive Parsley Graduation Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 cup
Number Of Ingredients 7
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.
HERBED CHEESE SPREAD
Tastes just like the expensive Boursin® cheese spread you buy at the store. Reduced-fat cream cheese works well in this recipe. Delicious spread on crackers or as a fill on celery sticks. Good shelf life in the refrigerator. This can be eaten right way, but it's best if refrigerated for at least one day before serving.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 1.3 g, Cholesterol 30.8 mg, Fat 9.8 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 156.1 mg, Sugar 0.2 g
MINI SAGE-AND-FONTINA GRILLED CHEESE SANDWICHES
Provided by Lora Zarubin
Categories Sandwich Super Bowl Vegetarian Low Cal Oscars Parmesan Grill/Barbecue Sage Party Fontina Bon Appétit
Yield Makes 32
Number Of Ingredients 5
Steps:
- Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds.
- Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere.
- Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
ANGEL OF DEATH CHEESE SPREAD
The pungent elements in this vintage cheese dish might ward off the Angel of Death, but are sure to be simply irresistible to your guests. Get ready for this creamy, garlic-y spread to be a stand-out on your next cheese board.
Provided by Annie Campbell
Categories Cheese Dips and Spreads
Time P1DT1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
- Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
- Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
- Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
- Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
- Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
- Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
- Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 3.3 g, Cholesterol 29.5 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.4 g, Sodium 243.3 mg
ROASTED BUTTERNUT SQUASH AND SAGE SPREAD
Rescue squash from its role as a side dish and make it into an appetizing spread that's seasoned with cream cheese, Parmesan cheese and fresh sage.
Provided by Food Network
Categories appetizer
Time 1h
Yield 1 3/4 cups; 14 servings
Number Of Ingredients 9
Steps:
- 1. Pat sage leaves dry with paper towels. In small skillet heat olive oil over medium-high heat. Add 3 sage leaves. Cook for 30 to 40 seconds or until crisp. Remove with slotted spoon, reserving oil in skillet. Drain leaves on paper towels.
- 2. In medium bowl toss together squash, 2 tablespoons of the reserved oil, salt and pepper. Spread in single layer on 15 x 10 x 1-inch baking sheet lined with foil. Bake at 400degrees F for 25 to 30 minutes or until tender and golden brown. Cool slightly.
- 3. In food processor bowl combine squash, cream cheese, Parmesan cheese and 2 teaspoons chopped sage. Cover and process until smooth. Transfer to 2- to 3-cup shallow serving bowl. Drizzle with remaining reserved oil. Top with sage leaves. Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic crackers.
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