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GLAZES
AND
SPREADS
TAPENADE
SPREAD
Process
1/2
cup pitted, black olives, 1 minced clove garlic, 1 Tbsp. olive oil
1/4
tsp. each salt, pepper, dried thyme and rosemary with
1-1/2
tsp. dried
basil
and
1/8
tsp. red chili pepper flakes in food processor. Delicious on fresh
Baguette or Focaccia.
CHEDDAR
CHEESE
SPREAD
Mix
1-1/2
cups shredded old Cheddar Cheese,
2-1/2
Tbsp. sweet German
or Russian mustard, 2 Tbsp. milk and
1/4
cup ricotta or cream cheese until
smooth. Delicious on Herb Bread.
SMOKED SALMON DIP
Mix 1 cup each yogurt and light mayonnaise,
1/2
cup cup chopped
smoked salmon and
1/2
pkg. (87 g) creamy vegetable soup mix. Cut a cap
off a small Pumpernickel, Whole Wheat or Deli Rye Bread. Cut the cap into
bite-size pieces and hollow out bottom of loaf leaving a
1/2-inch
(1 cm) shell.
Serve dip in bread shell with bread pieces around it to use for dipping.
CHUTNEY SPREAD
Mix
1/4
cup cream cheese and 2 Tbsp. chutney in good processor until
smooth. Add a pinch of curry if desired. Delicious on Pumpernickel or
Oatmeal and Raisin Bread.
CHEESE BRUSCHETTA
Mix
1/4
cup cream cheese,
1/4
cup ricotta cheese, 2 Tbsp. grated
Parmesan Cheese,
1
Tbsp. mayonnaise, 2 small cloves minced garlic,
1 tsp. dried basil in food processor or by hand until smooth.
Stir in 1 Tbsp. minced green pepper. Spread on thick toasted slices
French Bread. Sprinkle with diced tomato, if desired and shredded
Mozzarella or Cheddar cheese. Broil until cheese melts.
SWEET f RUIT SPREADS
Mix
1/2
cup softened cream cheese
or
butter with 2
-
3 Tbsp.
of your favourite jam or marmalade until smooth. Delicious on White,
Whole Wheat, Raisin Bread or toast.