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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
2 cloves garlic
1/3 cup toasted pumpkin seeds (pepitas) plus extra to garnish
2 tablespoons roughly chopped cilantro
1 small serrano chile, seeded and roughly chopped
8 ounces goat cheese
3 ounces cream cheese
1/4 cup heavy cream, yogurt or sour cream
Salt
1/4 cup recipe ready julienne cut smoked sun dried tomatoes (we prefer the California Sun Dry brand)
Crackers and toasted baguette slices
Cut a slit in each clove of garlic. Place them in a microwave bowl, cover with plastic and microwave on high for 30 seconds. Cool, then, slip off the papery husk.
In a food processor, combine peeled garlic, pumpkin seeds, cilantro and serrano. Process until it’s finely ground. Add the goat cheese, cream cheese, cream and 1/2 teaspoon salt to the processor and blend until smooth. Add the tomatoes and pulse to incorporate them.
Scrape into a serving bowl, cover with plastic wrap and refrigerate. When you’re ready to serve, top with the reserved pumpkin seeds. Serve with crackers and toasted baguette slices. Serves 6 to 8
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GOAT CHEESE SPREAD WITH SMOKY SUN DRIED TOMATOES
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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
2 cloves garlic
1/3 cup toasted pumpkin seeds (pepitas) plus extra to garnish
2 tablespoons roughly chopped cilantro
1 small serrano chile, seeded and roughly chopped
8 ounces goat cheese
3 ounces cream cheese
1/4 cup heavy cream, yogurt or sour cream
Salt
1/4 cup recipe ready julienne cut smoked sun dried tomatoes (we prefer the California Sun Dry brand)
Crackers and toasted baguette slices
Cut a slit in each clove of garlic. Place them in a microwave bowl, cover with plastic and microwave on high for 30 seconds. Cool, then, slip off the papery husk.
In a food processor, combine peeled garlic, pumpkin seeds, cilantro and serrano. Process until it’s finely ground. Add the goat cheese, cream cheese, cream and 1/2 teaspoon salt to the processor and blend until smooth. Add the tomatoes and pulse to incorporate them.
Scrape into a serving bowl, cover with plastic wrap and refrigerate. When you’re ready to serve, top with the reserved pumpkin seeds. Serve with crackers and toasted baguette slices. Serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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