Walnut Saba Spread Recipes

MEDITERRANEAN WALNUT SPREAD

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-PEPPER SPREAD

Steps:

• Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.

WALNUT SPREAD

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.

SAVOURY CHEESE & WALNUT SABLES FOR COCKTAILS AND PARTIES!

Steps:

• Sift the flours, salt, pepper & chillies into a bowl together & mix.
• Rub in the butter until it resembles breadcrumbs.
• Add the cheese & walnuts - mix well.
• Add the beer or milk - mix into a dough.
• Chill for 30 minutes.
• Roll out on a floured board and cut into small rounds.
• Place on a greased baking (cookie) tray and bake in pre-heated oven 180C/360F for about 15 minutes or until golden brown & crisp.
• Sprinkle with seasoning salt or Cayenne pepper if you wish.
• Cool on a wire rack and store in airtight tins.
• Serve with cheese, cream cheese & savoury fillings & dips, or just by themselves!