Cheese Spreads

Blue Cheese Spread

Makes 4 ounces of cheese spread

Ingredients:

  • 2 ounces blue cheese
  • 2 ounce cream cheese

Remove cheeses from package, place in a small mixing bowl and allow to come to room temperature. With a spoon, blend together, shape into a log or round, and then chill to keep shape. Serve at room temperature to allow spreading.

Chive and Onion Cream Cheese

Makes 4 ounces of cheese spread

Ingredients:

  • 4 ounces cream cheese, softened
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon fresh green onions, minced
  • 1/2 teaspoon onion powder

Combine all ingredients in a small mixing bowl. Store in the refrigerator until ready to serve, this will enhance the flavors. Cheese is best spread when room temperature.

Herbed Goat Cheese

Makes 4 ounces of cheese spread

Ingredients:

  • 4 ounces goat cheese
  • 1 tablespoon Italian Seasoning
  • 1/2 teaspoon garlic powder

Remove goat cheese from package, place in a small mixing bowl and allow to come to room temperature. With a spoon, mix in Italian Seasoning, and then add garlic powder. Blend together, shape into a log or round, and then chill to keep shape. Serve at room temperature to allow spreading.

Mediterranean Cheese


Ingredients:

  • 2 (8-ounce) packages cream cheese, softened
  • 8 ounces goat cheese, softened
  • 2 garlic cloves, minced
  • 1 1/4 teaspoons dried oregano (4 teaspoons fresh basil, chopped)
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup basil pesto
  • 1/2 cup sundried tomatoes, chopped

Mix together cream cheese, goat cheese, garlic, oregano and pepper. Separate cheese mixture into three parts for layering.

Line an 8x4 baking dish with plastic wrap. Place one-third of cheese mixture on bottom of dish and spread evenly. Spread a layer of pesto; spread one-third of cheese mixture; place sun-dried tomatoes; spread with remaining one-third of cheese mixture. Cover and chill for 8 hours.

Remove cheese layer from dish by inverting it onto a serving plate. Garnish with sundried tomatoes and fresh basil if desired. Serve with French bread slices or crackers.