"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herbed Cheese Spread Recipe

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This recipe for Herbed Cheese Spread, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Berta Chapa
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 T. olive oil or unsalted butter
1 T. minced garlic
3 c. crumbled mild fresh goat cheese or feta cheese
1 to 2 c. ricotta
1/4 c. chopped parsley
1/4 c. minced fresh chives
2 T. finely choppped fresh thyme
2 t. freshly ground pepper

Directions:
Directions:
In a small frying pan, heat the olive oil or melt the butter over heat, add the garlic and cook until tender but not colored, about 3 minutes. Transfer to a food processor or blender and add the goat or feta cheese, 1 c. of the ricotta, parsley, chives, thyme and pepper. Process to combine. Taste and add more ricotta if goat cheese is too strong. Transfer to a small crock or serving dish. Refrigerate until serving time.

Personal Notes:
Personal Notes:
Good on pumpernickel bread with watercress and cucumber.
Can be made two days ahead of time.

 

 

 

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