Covering the Spread

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

CURRY CREAM CHEESE SPREAD

Try this on wheat crackers along with fresh apple or pear slices.

1 tablespoon butter, softened
4 ounces cream cheese, softened
1 teaspoon olive oil
1 small tart apple with peel, washed and grated
2 cloves garlic, minced
1 teaspoon curry powder
1 tablespoon minced fresh cilantro
Salt and cracked pepper, to taste

Cream together butter and cream cheese a small bowl. Heat oil on medium-high heat in a small saucepan; sauté apple and garlic in hot oil for 1 minute. Add curry powder and sauté for 1 minute. Add apple-curry mixture and cilantro to bowl of creamed ingredients, mixing well. Add salt and pepper to taste. Chill at least 1 hour and up to 24 hours to allow flavors to blend. Bring to room temperature and stir before serving. Leftovers will last approximately 3 days in refrigerator.

ITALIAN STYLE DRIED TOMATO SPREAD

This is delicious on crusty bread slices, crostini or wheat crackers.

6 sun-dried tomatoes, packed in oil (reserve 1 teaspoon of oil)
8-ounce package cream cheese, softened
1 teaspoon balsamic or red wine vinegar
3 garlic cloves, peeled, minced and mashed
1/4 cup chopped red onion
2 tablespoons very finely minced fresh parsley, stems included
1 teaspoon very finely minced fresh rosemary leaves
1/2 teaspoon dried oregano

Finely chop sun-dried tomatoes; set aside. In a ceramic or glass bowl, mix together cream cheese and reserved oil. Add vinegar and mix with a hand mixer on medium speed until creamy. Add remaining ingredients and stir with spoon to combine. Allow flavors to develop by refrigerating for at least an hour or up to 36 hours. Bring to room temperature and stir before serving. Leftovers will keep for up to 3 days in refrigerator.

PINEAPPLE SAGE MUFFIN SPREAD

This slightly sweet, savory spread is a natural on fresh-baked muffins, toast or most crackers.

1 cup ricotta cheese
1 tablespoon milk
3 tablespoons confectioners’ sugar, or more, to taste
1/4 teaspoon cinnamon
4 fresh pineapple sage leaves, minced and rubbed between your fingers to release flavor, or 1/4 teaspoon dried
1/4 cup crushed pineapple, drained

In medium mixing bowl, cream ricotta cheese and milk on medium speed with a handheld mixer for 1 minute. Add confectioner’s sugar one tablespoon at a time, mixing after each addition. Stir in cinnamon and pineapple sage. Refrigerate mixture for 1 hour. Stir mixture and gently fold in pineapple. Refrigerate for 1 hour. Transfer to serving bowl, garnish with more sage leaves if desired. Serve chilled or at room temperature.

HAROLD’S-MY-HERO HORSERADISH BAGEL SPREAD

Harold’s, the only Jewish-style deli in my hometown of Knoxville, Tenn., recently closed, but I still have fond memories of the red beet-horseradish spread set at every table and this bagel spread captures its essence. I enjoy the pungent flavor of horseradish, so adjust the seasonings to suit your tastes.

RSS | Comments | E-mail | Print