Olive Herb Cheese Spread Mix Food

OLIVE-HERB CHEESE SPREAD MIX

Steps:

• In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 6 months. Yield: 5 batches (5 tablespoons total)., To prepare spread: In a small bowl, beat cream cheese and 1 tablespoon seasoning mix until blended. Beat in enough milk until spread reaches desired consistency. Stir in olives. Cover and refrigerate for 1 hour. Serve with pita chips or crackers.

GARLIC AND HERB CHEESE SPREAD

Steps:

• In the bowl of a food processor, add the salt, then press the garlic on top of the salt. Pulse until just combined.
• Add the cream cheese, mascarpone, butter, and olive oil. Process for 1-2 minutes until combined and creamy.
• Add a couple of grinds of black pepper, and then the herbs and process for another 2 minutes.
• Transfer to a glass bowl and chill for at least one hour before use.

PEPPER, OLIVE & CHEESE SPREAD

Steps:

• Cut cheese slices into strips. Combine cheese strips, Parmesan cheese, cream cheese, herbs and pepper in large bowl until smooth.
• Spread cheese mixture into 6-inch circle on 9-inch serving plate. Cover; refrigerate until serving time.
• Just before serving, spread pasta sauce over cheese mixture, leaving 1/2-inch around edge. Top with chopped olives. Garnish with parsley and rosemary, if desired.
• Serve with crusty bread or crackers.

EASY HERB CREAM CHEESE DIP RECIPE

Steps:

• Combine all ingredients in a mixing bowl or food processor and mix until smooth.
• Season to taste with salt and pepper. Adjust accordingly.
• Serve with crackers, chips, or vegetable sticks.

GOAT CHEESE SPREAD WITH HERBS & OLIVE OIL

Steps:

• Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it's too thick, add 1 or 2 Tbs. more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 tsp. of the herbs for sprinkling, and add the rest to the processor. Add 2 tsp. of the lemon zest. Pulse once more to blend.
• Line a small (about 1-1/2 cup) round bowl or cup with a sheet of plastic wrap and fill with the cheese mixture. Cover and chill for at least 30 minutes and up to 24 hours.
• To serve, invert the bowl on a serving platter and peel off the plastic. With the back of a spoon, level off the top of the cheese and make a small depression. Drizzle olive oil over the top. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

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.

HERB SPREAD

Steps:

• (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
• In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
• Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.

OLIVE CREAM CHEESE SPREAD

Steps:

• In a small mixing bowl, combine cream cheese and chopped olives
• Spread olive spread over toasted baguette slices drizzled with oil

HERB GOAT CHEESE CHRISTMAS APPETIZER

Steps:

• In a food processor or stick blender attachment, pulse together olive oil, lemon juice and zest, cilantro, and dill until just roughly chopped (don't puree).
• Form the goat cheese into the shape of a tree on a serving platter.
• Pour the herb mixture over the top of the tree to coat. Sprinkle on the pomegranate seeds.
• Serve with crostini and vegetables for dipping.

OLIVE CROSTINI

Steps:

• Set oven control to broil. Place bread on an ungreased cookie sheet. Broil 4-6 inches from heat for 30-60 seconds or until lightly browned. Mix olives with cheese and spread on bread. Broil 1-2 minutes or until cheese is warm.

GOAT CHEESE SPREAD WITH HERB OLIVE OIL RECIPE:

Steps:

• Put goat cheese, whipping cream, 2 tablespoons olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. Mixture should be spreadable - if it is too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting seasoning as necessary.
• Reserve 1 teaspoon herbs for sprinkling, and add rest to processor. Add 2 teaspoons lemon zest. Pulse once more to blend.
• Line a small (about 1 1/2-cups) round bowl or cup with a sheet of plastic wrap and fill with the prepared cheese mixture.
• Cover and chill at least 30 minutes and up to 24 hours.
• To serve, invert bowl onto a serving platter and peel off plastic. With back of a spoon, level off top of cheese and make a small depression. Drizzle olive oil over top. Sprinkle with reserved herbs and lemon zest. Arrange crackers or bread slices, tomatoes and celery around cheese and let guests serve themselves.
• Makes about 1 1/4 cups or 6 servings.

FETA CHEESE SPREAD

Steps:

• In a food processor, add the Feta cheese, Ricotta cheese, garlic, lemon juice, lemon zest, and olive oil. Purée until smooth.

GOAT CHEESE SPREAD WITH HERBS AND OLIVE OIL

Steps:

• Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it's too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 teaspoon of the herbs for sprinkling, add the rest to the processor. Add 2 teaspoons of the lemon zest. Pulse once more to blend. Line a small (about 1 1/2 cup) round bowl or cup with a sheet of plastic wrap and fill with the cheese mixture. Cover and chill for at least 30 minutes and up to 24 hours. To serve, invert the bowl onto a serving platter and peel off the plastic. With the back of a spoon, level off the top of the cheese and make a small shallow depression. Drizzle olive oil over the top, filling the depression. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.

THE HIRSHON ANCIENT ROMAN GARLIC AND HERB CHEESE SPREAD - MORETUM

Steps:

• Given that the receptacle of most modern mortars are quite small, it's best to work with the ingredients in batches. Once the mortar is full, dump the pulverized herbs in a bowl on the side and keep going.
• Start processing all of your herbs and greens by loading the bowl of the mortar to capacity. Press your pestle into the herbs/greens and mince them by moving the pestle in a circular motion around the inner edge of the mortar.
• You'll be shocked as to how much you can reduce the greens and herbs in a very short amount of time.
• Once you've reduced all of your herbs and greens, you'll want to add in the remaining spices, vinegar, cheeses, salt and pepper. Mix everything together in a large bowl. TFD prefers a texture that should be thick and slightly creamy to scoop up with flatbread.
• Once you've achieved the texture that you like, roll the finished mixture into a firm ball ready for serving along with flat bread. Drizzle the olive oil over the cheese ball before serving, massage it into the ball to make it shiny.

SERIOUS HERB CHEESE SPREAD

Steps:

• In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil, olives and lemon juice. Transfer to desired mold, and chill in the refrigerator at least 2 hours before serving.

BASIL AND FETA CHEESE SPREAD

Steps:

• Place all ingredients in a food processor (blender) and mix until smooth paste
• Empty into bowl and serve alongside bread!

ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)

Steps:

• Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
• Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
• Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
• Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
• Bake 40 minutes or until top is slightly firm. Cool. Then chill.
• Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
• Spread on crusty bread or crakers. You'll love it!

FETA-OLIVE-FRESH HERB CHEESE BALL

Steps:

• Beat cream cheese and next 6 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until well combined.
• Stir together crumbled feta cheese, chopped green olives, and cream cheese mixture until combined. Chill 5 minutes. Meanwhile, stir together chopped parsley and green onions. Shape into a ball, and roll in parsley mixture to coat. Serve with cucumber slices.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.