Cheesespread Recipes

FRESH GOAT CHEESE SPREAD

Steps:

• In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.

CHEESESTEAK

Steps:

• In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
• Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
• Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

FAMOUS CHEESESPREAD

Steps:

• Blend all ingredients well.
• Refridgerate for several hours to firm up or you can also serve immediately for a softer spread.
• Place in a serving dish with an assortment crackers.

HOMEMADE CHEESE SPREAD WITH GARLIC AND HERBS

Steps:

• Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
• Do Ahead
• Cheese can be made 5 days ahead. Cover and chill.

CHEESE BREAD

Steps:

• In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
• By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
• Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
• Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
• Punch down dough.
• Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
• Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
• Cover with a clean tea towel, and let rise until double in bulk.
• If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
• Bake at 350 degrees (convection oven preferably) for 30 minutes.