WALNUT BUTTER SPREAD
This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.
Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)
MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)
This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
- Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
- Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
- Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
- Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g
MEDITERRANEAN WALNUT SPREAD
The chickpeas and walnuts make this a delicious alternative to chips and dip. Recipe is taken from B & H Prize Winning Recipes. Serve this spread on toasted baguette slices or pita slices.
Provided by DailyInspiration
Categories Beans
Time 10m
Yield 20 baguettes
Number Of Ingredients 7
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.
LENTIL-WALNUT SPREAD
Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Spreads
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.
- In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork.
- On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.
Nutrition Facts : Calories 198.8, Fat 13.4, SaturatedFat 1.5, Sodium 476.7, Carbohydrate 14.5, Fiber 5.8, Sugar 1.4, Protein 7.6
WALNUT SPREAD
Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini).
Provided by Chef Dudo
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 100.8, Fat 7.9, SaturatedFat 2.6, Cholesterol 13.6, Sodium 51.6, Carbohydrate 4.3, Fiber 0.5, Sugar 2.8, Protein 4
DATE AND WALNUT SPREAD
The holiday season is upon us. Time to make those homemade gifts of quick breads, muffins and bagels. What better than to include a container of your specially made spread to a bread basket. This is super quick and can be ready in 5 minutes.
Provided by PaulaG
Categories Spreads
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a small bowl beat together the neufchatel cheese, powdered sugar and spices.
- In a food processor finely chop the walnuts. Add chopped nuts to cream cheese mixture then finely chop the dates. Add in dates and stir with a rubber spatula until blended.
- Place mixture into a custard cup, cover and refrigerator until chilled. Serve with bagels and quick breads for a delicious treat.
Nutrition Facts : Calories 954.2, Fat 60.4, SaturatedFat 21.9, Cholesterol 112.1, Sodium 508.9, Carbohydrate 93.5, Fiber 8.9, Sugar 78.7, Protein 21.5
More about "mediterranean walnut spread recipes"
MEDITERRANEAN WALNUT-LENTIL SPREAD | BODYBUILDING.COM
From bodybuilding.com
Estimated Reading Time 30 secs
MEDITERRANEAN WALNUT PICADILLO - CALIFORNIA WALNUTS
From walnuts.org
10/10 (1)Total Time 45 minsEstimated Reading Time 1 minCalories 270 per serving
MUHAMMARA RECIPE (ROASTED RED PEPPER DIP) - THE …
From themediterraneandish.com
MEDITERRANEAN WALNUT SPREAD | BETTER HOMES & GARDENS
From bhg.com
Calories 34 per serving
- 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 or process until nearly smooth. (Scrape 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 1-1/4 cups.
MEDITERRANEAN OLIVE SPREAD - CHATELAINE
From chatelaine.com
MEDITERRANEAN FIG AND WALNUT JAM | CULINARY BUTTERFLY
From culinarybutterfly.com
WALNUT SKORDALIA (GARLIC DIP) | MEDITERRANEAN DIET, HEALTHY GREEK ...
From dianekochilas.com
RED PEPPER AND WALNUT SPREAD: ACUKA | AEGEAN DELIGHT
From aegeandelight.com
MEDITERRANEAN WALNUT SPREAD IN PITA POCKET RECIPE - SPRY LIVING
From spryliving.com
MUHAMMARA ~ RED PEPPER-WALNUT SPREAD | LEITE'S CULINARIA
From leitesculinaria.com
MEDITERRANEAN RED BEAN AND WALNUT SPREAD – FOOD TECHNOLOGISTS
From walnuts.org
MEDITERRANEAN WALNUT NACHOS - CALIFORNIA WALNUTS
From walnuts.org
MEDITERRANEAN WALNUT SPREAD IN PITA POCKET RECIPE - EASY KITCHEN
From easykitchen.com
MEDITERRANEAN WALNUT SPREAD RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
RECIPE: MEDITERRANEAN WALNUT SPREAD (BLENDER OR FOOD PROCESSOR ...
From recipelink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #snacks #beans #easy #european #nuts #3-steps-or-less
You'll also love