FRENCH QUARTER CHEESE SPREAD
Topped with toasty pecans, this sweet-and-savory cheese ball makes a festive hostess gift for holiday parties. Says Heidi: "It's always a hit; there's never anything left over, and everyone asks for the recipe." At home, make it ahead of time for convenience, then bring to room temp and serve. Heidi Blaine Hadburg - Safety Harbor, FL
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside., In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans. , Cool slightly. Spoon over cheese mixture. Serve with crackers.
Nutrition Facts : Calories 280 calories, Fat 26g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 138mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
FRENCH QUARTER CHEESE SPREAD
Easy sweet and salty cheese spread. Topped with sugared pecans, it makes a festive appetizer for holiday gatherings!
Provided by Amy
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cream cheese, onion, and garlic until thoroughly incorporated. Transfer to a serving plate; shape into a 6-inch disk. Cover with plastic wrap and chill for 1 hour, then bring to near room temperature before you make the pecan mixture.
- In a small saucepan, combine the butter, brown sugar, Worcestershire sauce, and mustard. Cook and stir over medium heat for 2-3 minutes or until sugar is completely dissolved. Remove from the heat; stir in pecans.
- Cool slightly for a couple minutes. Spoon over cream cheese mixture, allowing it to fall over the sides.
- Serve immediately with crackers and watch everyone fight over it!
Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 3 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 105 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
CERVELLE DE CANUT (HERBED CHEESE SPREAD)
The author Bill Buford spent years in Lyon, France, researching French cuisine for his book "Dirt." He picked up this recipe from a modern Lyonnaise bouchon, Le Bouchon des Filles. The simple, savory mixture of fromage blanc with shallots, garlic and other seasonings is a mainstay in Lyon, where it often appears with the cheese course. (Or it may be the cheese course.) The name means silk worker's brain, a mysterious reference to the days when silk weaving made Lyon rich. This version is set apart by its lavish use of fresh herbs.
Provided by Pete Wells
Categories snack, dips and spreads, finger foods, appetizer, side dish
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
- Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
- Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.
FRENCH BREAD SPREAD
Here's a different take on garlic/cheese bread for lovers of black olives. This is a recipe I've tweaked from one I found in a Junior League cookbook.
Provided by Hey Jude
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter and mayonnaise and stir until well combined; stir in the grated cheeses, chives, black olives, garlic salt and pepper.
- Preheat broiler.
- Spread one side of each slice of bread thickly with butter mixture; lay the slices spread side up on a cookie sheet and slide under the broiler until the edges are brown, watching carefully to as not to burn the bread.
- Serve warm.
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