Cream Cheese with Herbes de Provence and Garliccomments (1) January 10th, 2009
1 lb. cream cheese, at room temperature
2 to 3 Tbs. half-and-half or milk (optional)
Minced leaves of 10 parsley sprigs
Minced leaves of 4 or 5 marjoram sprigs
Minced leaves of 4 or 5 summer savory sprigs
4 or 5 fennel or dill sprigs, minced
2 tsp. fresh lavender flowers
2 garlic cloves, crushed
1/4 tsp. salt
Pinch of cayenne
1 tsp. herb or white wine vinegar (optional)
Makes about 2-1⁄2 cups
This herb cheese spread is simple to make, less expensive than store-bought herb cheeses, and better tasting. The touch of vinegar adds a tangy note. Herb lovers will find this a versatile spread. It is good on sandwiches and crackers, great on baked potatoes, and when thinned with a little milk, it can be used as a tasty dip for vegetables.
Cream the cheese, adding half-and-half or milk if a softer cheese is desired. Add the herbs, garlic, salt, and cayenne. Blend well, cover the mixture tightly, and refrigerate for at least 2 hours.
Before serving, adjust the seasonings with more garlic, herbs, salt, cayenne, or vinegar, if necessary. The cheese improves in flavor after a day and keeps for 2 to 3 days, tightly covered and refrigerated.
posted in: herbs, garlic, flowers, lavender, spread, dip, appetizer