Walnut Spread Recipes

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MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)



Muhammara (Roasted Pepper & Walnut Spread) image

This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h18m

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 ¼ cups raw walnut halves
⅓ cup fresh breadcrumbs
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

Steps:

  • Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
  • Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
  • Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
  • Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
  • Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g

WALNUT BUTTER SPREAD



Walnut Butter Spread image

This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2/3 cup.

Number Of Ingredients 7

2 cups walnut halves, toasted
2 teaspoons grated orange zest
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt
Whole wheat bread slices, toasted
Apricot preserves, optional
Brie cheese, optional

Steps:

  • Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.

Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)

ROASTED RED PEPPER AND WALNUT SPREAD



Roasted Red Pepper and Walnut Spread image

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Food Processor     Appetizer     Picnic     Quick & Easy     Walnut     Bell Pepper     Healthy     Breadcrumbs     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

Steps:

  • Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
  • With motor running, add oil in a slow stream, blending until incorporated.

WALNUT SPREAD



Walnut Spread image

Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini).

Provided by Chef Dudo

Categories     Spreads

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

2 ounces walnuts
9 ounces ricotta cheese
1 tablespoon honey
1/8 teaspoon salt
3 -4 walnuts
1/2 tablespoon honey

Steps:

  • Put 2-4 walnut halves apart to use as garnish.
  • Mix walnuts, ricotta cheese honey and salt together, either in a food processor or by hand held blender.
  • Taste and adjust salt to your liking.
  • Put the spread in a bowl and garnish with walnut halves and sprinkle with half a tablespoon honey.

Nutrition Facts : Calories 100.8, Fat 7.9, SaturatedFat 2.6, Cholesterol 13.6, Sodium 51.6, Carbohydrate 4.3, Fiber 0.5, Sugar 2.8, Protein 4

WALNUT-PEPPER SPREAD



Walnut-Pepper Spread image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 cups toasted walnuts
1/4 cup olive oil
1/4 cup walnut oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon fine salt
1/2 teaspoon red pepper flakes
1 chopped roasted red pepper
1/4 cup chopped parsley

Steps:

  • Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.

DATE AND WALNUT SPREAD



Date and Walnut Spread image

The holiday season is upon us. Time to make those homemade gifts of quick breads, muffins and bagels. What better than to include a container of your specially made spread to a bread basket. This is super quick and can be ready in 5 minutes.

Provided by PaulaG

Categories     Spreads

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

4 ounces neufchatel cheese, room temperature
3 tablespoons powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup walnuts
1/3 cup pitted dates

Steps:

  • In a small bowl beat together the neufchatel cheese, powdered sugar and spices.
  • In a food processor finely chop the walnuts. Add chopped nuts to cream cheese mixture then finely chop the dates. Add in dates and stir with a rubber spatula until blended.
  • Place mixture into a custard cup, cover and refrigerator until chilled. Serve with bagels and quick breads for a delicious treat.

Nutrition Facts : Calories 954.2, Fat 60.4, SaturatedFat 21.9, Cholesterol 112.1, Sodium 508.9, Carbohydrate 93.5, Fiber 8.9, Sugar 78.7, Protein 21.5

WALNUT DATE SPREAD



Walnut Date Spread image

"Wanting to bring a different kind of sandwich to a meeting, I experimented with various spreads. This fruit and nut combination was a winner," say Leora Muellerleile of Turtle Lake, Wisconsin. "A nice substitute for butter, it's wonderful on raisin toast. For fun, try adding cinnamon, ginger or nutmeg."

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 7 servings.

Number Of Ingredients 3

1 cup pitted dates
2 tablespoons chopped walnuts
1/4 cup orange juice

Steps:

  • In a food processor, combine dates and nuts; cover and process until finely chopped. While processor is running, add orange juice until blended.

Nutrition Facts : Calories 86 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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