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Artisan Bread Spreads

All spreads may be made one day ahead. Refrigerate, covered. Serve on baguette slices, water crackers or vegetable crudites.
Servings 0
Prep Time

Ingredients

Blue Cheese, Pear and Chicken Spread

  • 1/2 cup finely chopped roasted chicken or turkey
  • 1/4 cup diced pear
  • 1/4 cup blue cheese
  • 1/4 cup cream cheese
  • 1/4 cup crème fraîche
  • 1 dash hot pepper sauce
  • 1 dash ground black pepper

Spinach and Goat Cheese Spread

  • 1 clove garlic peeled
  • 1 (10 ounce) package frozen chopped spinach thawed, drained and squeezed dry
  • 1 (3.5 ounce) package goat cheese
  • 1/2 cup cream cheese
  • 2 tsp fresh lemon thyme
  • 1 tsp grated lemon peel
  • 1/2 tsp Salt
  • 1/8 tsp pepper
  • 1 dash hot pepper sauce

Vegetable Spread

  • 1 (12.3 ounce) container firm tofu
  • 1/2 cup soy mayonnaise
  • 2 tbsp thinly sliced green onion
  • 1/2 cup diced green pepper
  • 1/4 cup diced celery
  • 1/2 cup grated carrot
  • 1 tbsp soy sauce plus...
  • 1 tsp soy sauce
  • 1 tsp Curry Powder
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1/2 cup chopped salted roasted cashews
  • 1/4 tsp Salt

Instructions

Blue Cheese, Pear and Chicken Spread

  1. Combine all ingredients.

Spinach and Goat Cheese Spread

  1. With food processor running, drop garlic through feed tube to finely chop. Add all remaining ingredients and process until well blended. Let stand at room temperature 1 hour before serving.

Vegetable Spread

  1. Crumble tofu with a fork. Stir in remaining ingredients and mix well.