Tuscan Cheese Spread Food

TUSCAN CREAM CHEESE SPREAD

Steps:

• In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
• Add green onions, tomatoes, parsley and chives; gently mix together.
• Refrigerate for several hours or overnight to blend flavors; serve.

PHILADELPHIA TUSCAN DIP

Steps:

• Place tomatoes in small bowl. Add enough boiling water to completely cover tomatoes. Let stand 5 to 10 min. or until tomatoes are softened; drain. Pat tomatoes dry with paper towel.
• Mix cream cheese and sour cream in medium bowl until blended.
• Add tomatoes, olives and onions; mix well.
• Refrigerate 1 hour.

BRUSCHETTA CHEESE SPREAD

Steps:

• Place the cheese spread ingredients into a food processor and pulse until mixed. (Do not mix until completely smooth)
• Scoop the mixture out onto a sheet of plastic wrap, and shape into a ball or oval.
• Refrigerate for 6 hours or overnight.
• Just before serving, heat the olive oil in a skillet over medium heat and add the breadcrumbs.
• Cook the crumbs until golden brown, stirring continually, about 4 to 5 minutes.
• Allow to cool to room temperature.
• Remove the cheese ball from the refrigerator, unwrap, and roll in the breadcrumbs.
• In a small bowl, mix together the garnish ingredients.
• Place the cheese ball onto a large platter and then spoon the garnish on top.
• Grill the bread slices until lightly browned on both sides, then brush with olive oil.
• Arrange the bread slices around the cheese ball and serve immediately.

TUSCAN CREAM CHEESE SPREAD

Steps:

• In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
• Add green onions, tomatoes, parsley and chives; gently mix together.
• Refrigerate for several hours or overnight (if possible) to blend flavors.
• If mixture is too thick, stir in some of the artichoke juice.
• Bring to room temperature and serve with water crackers or other crispy bread.
• Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.

TUSCAN CHEESE SPREAD

Steps:

• Place cream cheese in a microwave safe bow. Add the herbs & spices for the spread except cheese. Microwave for 30 seconds. Mix thoroughly adjust seasonings to taste, refrigerate until ready to serve.
• Add the balsamic vinegar & brown sugar to a small saucepan, bring to a simmer over medium heat, stirring frequently. Reduce heat to med-low and stir occasionally until reduced by half and thickened, about 30-45 minutes. Set aside until ready to serve.
• Combine tomatoes, fresh basil, onions, garlic, and a pinch of salt. Toss and refrigerate at least a few hours, overnight is best.
• When ready to serve spread cheese spread into an oven proof serving serving dish. I spread mine on one half of a 9x9 or 13x9 if doubling or tripling, the other half will be for the bruschetta. Top spread with some Parmesan cheese and bake at 400°F until melted. Spoon bruschetta on the other side of cheese spread. Sprinkle balsamic glaze over tomato mix. Or you can pile the bruschetta on top of the cheese spread. Spread some cheese on some sliced bread and top with bruschetta.

ITALIAN CHICKPEA SPREAD (HUMMUS)

Steps:

• Blend.
• Refrigerate.
• Enjoy!