Best Spread For Bread
August 25, 2023 5:59 AM Subscribe
You're bringing some delicious, crusty homemade bread to a get-together, and you want to make some kind of spread/dip/schmear to go with it. You are unburdened by dietary restrictions. What are you making?
Assume access to standard American grocery stores of relatively high quality, plus maybe a small but reasonably competent Asian grocery store. Actual recipes strongly preferred.
Thanks!
Assume access to standard American grocery stores of relatively high quality, plus maybe a small but reasonably competent Asian grocery store. Actual recipes strongly preferred.
Thanks!
Homemade ricotta (prefer using citric acid rather than vinegar or lemon)
White bean spread (usually blanch or roast the garlic to cut the raw garlic flavor)
posted by yarrow at 6:08 AM on August 25, 2023 [4 favorites]
White bean spread (usually blanch or roast the garlic to cut the raw garlic flavor)
posted by yarrow at 6:08 AM on August 25, 2023 [4 favorites]
If you have access to really nice quality herbs, fresh or dried, herbed compound butter is simple and delicious. It lets the bread's flavor shine through. I love this version made with vegan butter and like twice the amount of black pepper.
Délice de tomate is such a summer-celebrating set of flavors, too, that it's worth making. These are usually made from dried tomatoes, but if you're making it for use and not preservation it's great to add in any very ripe (even overripe) fresh tomatoes. Using roast garlic is a nice touch, and also maybe a touch of balsamic or other artisanal vinegar that you have around. I omit the cheese from this recipe and it makes the flavors so much more bright and tomato-forward.
posted by late afternoon dreaming hotel at 6:09 AM on August 25, 2023 [3 favorites]
Délice de tomate is such a summer-celebrating set of flavors, too, that it's worth making. These are usually made from dried tomatoes, but if you're making it for use and not preservation it's great to add in any very ripe (even overripe) fresh tomatoes. Using roast garlic is a nice touch, and also maybe a touch of balsamic or other artisanal vinegar that you have around. I omit the cheese from this recipe and it makes the flavors so much more bright and tomato-forward.
posted by late afternoon dreaming hotel at 6:09 AM on August 25, 2023 [3 favorites]
I've always wanted to try 'Nduja (or the fake version).
And of course good quality butter with honey is always just sublime.
posted by specialagentwebb at 6:11 AM on August 25, 2023 [3 favorites]
And of course good quality butter with honey is always just sublime.
posted by specialagentwebb at 6:11 AM on August 25, 2023 [3 favorites]
I like to slather on some nice butter and top it with some tinned sardines. I know that's not a spread don't @ me.
posted by phunniemee at 6:11 AM on August 25, 2023 [3 favorites]
posted by phunniemee at 6:11 AM on August 25, 2023 [3 favorites]
The best butter you can buy, and anchovies.
posted by entropone at 6:13 AM on August 25, 2023 [2 favorites]
posted by entropone at 6:13 AM on August 25, 2023 [2 favorites]
I’ve done:
- homemade peanut butter (this one is so easy, just roast peanuts and put them in a food processor. Add salt once it’s decently blended and keep going. I use 2 cups peanuts and 1/4 tsp sea salt. Blend until PB consistency, add spices and honey or jaggery if you’d like. It’s best to add sugars at the very end)
- fenugreek cream cheese (get a 10% or so fat yogurt, hang it in a durag tied to a wooden spoon over a bowl for 24h to drain whey, add salt to taste. Simmer 1tsp fenugreek seeds in 1/2 cup water until liquid is half reduced. Cool to room temp and mix into cheese). Or do veggie or herb/garlic
- homemade cultured and brown butter. Take 2 cups heavy cream and whip it in a stand mixer with whisk attachment until the butter clings to the whisk and separates from the buttermilk. Knead in a bowl of ice water until water runs clear (I typically change water 3x for this to happen)
For cultured, use cultured cream (mix heavy cream with 1tbsp per cup yogurt/kefir/sour buttermilk, leave at room temp in a jar/bowl covered with a towel or coffee filter until it thickens - look for a cream that is not UHT pasteurized). For brown, make butter and heat in a pan on low heat until the milk solids brown (it will foam and then the foaming will begin to subside and it will smell nutty, this is when you stop)
Or do regular butter and mix in herbs/garlic/spices at the end. Peanut butter and brown butter go together very well, too
posted by wheatlets at 6:18 AM on August 25, 2023 [2 favorites]
- homemade peanut butter (this one is so easy, just roast peanuts and put them in a food processor. Add salt once it’s decently blended and keep going. I use 2 cups peanuts and 1/4 tsp sea salt. Blend until PB consistency, add spices and honey or jaggery if you’d like. It’s best to add sugars at the very end)
- fenugreek cream cheese (get a 10% or so fat yogurt, hang it in a durag tied to a wooden spoon over a bowl for 24h to drain whey, add salt to taste. Simmer 1tsp fenugreek seeds in 1/2 cup water until liquid is half reduced. Cool to room temp and mix into cheese). Or do veggie or herb/garlic
- homemade cultured and brown butter. Take 2 cups heavy cream and whip it in a stand mixer with whisk attachment until the butter clings to the whisk and separates from the buttermilk. Knead in a bowl of ice water until water runs clear (I typically change water 3x for this to happen)
For cultured, use cultured cream (mix heavy cream with 1tbsp per cup yogurt/kefir/sour buttermilk, leave at room temp in a jar/bowl covered with a towel or coffee filter until it thickens - look for a cream that is not UHT pasteurized). For brown, make butter and heat in a pan on low heat until the milk solids brown (it will foam and then the foaming will begin to subside and it will smell nutty, this is when you stop)
Or do regular butter and mix in herbs/garlic/spices at the end. Peanut butter and brown butter go together very well, too
posted by wheatlets at 6:18 AM on August 25, 2023 [2 favorites]
Taramasalata, food of the gods.
I’ve not made this recipe but it’s simple and you can make it with either bread or potatoes and mostly see it made with red fish roe which is easier to find.
posted by TWinbrook8 at 6:26 AM on August 25, 2023 [3 favorites]
I’ve not made this recipe but it’s simple and you can make it with either bread or potatoes and mostly see it made with red fish roe which is easier to find.
posted by TWinbrook8 at 6:26 AM on August 25, 2023 [3 favorites]
I am a big fan of Catalan Romesco sauce. Sometimes I make it with pure almond butter and bottled red peppers and it turns out delicious.
posted by Jode at 6:31 AM on August 25, 2023 [1 favorite]
posted by Jode at 6:31 AM on August 25, 2023 [1 favorite]
Everyone is giving amazing suggestions, I’ll add nice olive oil for dipping. Decent oil is good with just salt and pepper but it’s also nice and looks fancy if you put in a sprig of rosemary or some garlic cloves a few days in advance to let it infuse.
posted by jameaterblues at 6:33 AM on August 25, 2023 [3 favorites]
posted by jameaterblues at 6:33 AM on August 25, 2023 [3 favorites]
This previous thread remains one of my favorites ever on Ask MeFi; I still regularly consult it for dinner party/picnic inspiration.
I’ll also add a recommendation for this beet tzatziki, which is more than the sum of its parts and has been a hit even with the beet haters I know.
posted by rebekah at 6:41 AM on August 25, 2023 [6 favorites]
I’ll also add a recommendation for this beet tzatziki, which is more than the sum of its parts and has been a hit even with the beet haters I know.
posted by rebekah at 6:41 AM on August 25, 2023 [6 favorites]
Artichoke dip is unbelievably good, always gets rave responses and tastes so much fancier than its ingredients would lead you to expect. I know it feels wrong to cook mayo, but honestly it’s amazing. Just creamy, cheesy garlicky goodness.
posted by penguin pie at 6:55 AM on August 25, 2023 [5 favorites]
posted by penguin pie at 6:55 AM on August 25, 2023 [5 favorites]
if you can find:
* salted, raw milk french butter
* pandan kaya
posted by alchemist at 6:59 AM on August 25, 2023
* salted, raw milk french butter
* pandan kaya
posted by alchemist at 6:59 AM on August 25, 2023
Goat cheese and fig spreads are super delicious but are also very little effort. There's several variations if you search around, these always draw good comments when I serve or see them served.
posted by SaltySalticid at 7:06 AM on August 25, 2023 [4 favorites]
posted by SaltySalticid at 7:06 AM on August 25, 2023 [4 favorites]
Best experience with fresh bread I ever had was a ton of roasted garlic heads and good butter. Spread the butter on, squeeze one (or more!) cloves of garlic on there like so many ketchup packets. Simple and sublime.
posted by AbelMelveny at 7:08 AM on August 25, 2023 [4 favorites]
posted by AbelMelveny at 7:08 AM on August 25, 2023 [4 favorites]
This is pretty close to my mom's go-to bread dip recipe. Mom's recipe calls for onion flakes instead of shallot and no seasoning salt, but otherwise looks the same. I've made it with fresh herbs instead of dried (triple the amounts), and usually substitute sourdough for rye.
posted by EvaDestruction at 7:16 AM on August 25, 2023
posted by EvaDestruction at 7:16 AM on August 25, 2023
Fancy jams and jellies are good on plain bread, great on bread that's toasted with butter.
The dip of choice at my family gatherings is a mix of my grandmother's homemade hot pepper jelly and cream cheese (goat cheese or any soft cheese will also work).
posted by fifthpocket at 7:42 AM on August 25, 2023
The dip of choice at my family gatherings is a mix of my grandmother's homemade hot pepper jelly and cream cheese (goat cheese or any soft cheese will also work).
posted by fifthpocket at 7:42 AM on August 25, 2023
I recently made this beet caviar from the cookbook Please to the Table. Incredible.
posted by ikahime at 8:08 AM on August 25, 2023
posted by ikahime at 8:08 AM on August 25, 2023
Smoked salmon spread. Regardless of what this recipe says, the liquid smoke is NOT optional. And you don't have to make it into a log. It's much better if you make it the day before, or at least the morning of.
posted by ALeaflikeStructure at 8:15 AM on August 25, 2023 [1 favorite]
posted by ALeaflikeStructure at 8:15 AM on August 25, 2023 [1 favorite]
I really love whipped feta honey dip. Here's one variation (you don't need the pistachios, etc. but they are nice!).
posted by zoetrope at 8:21 AM on August 25, 2023
posted by zoetrope at 8:21 AM on August 25, 2023
Really good butter or homemade peanut butter (maybe with homemade jam)
posted by synecdoche at 8:26 AM on August 25, 2023
posted by synecdoche at 8:26 AM on August 25, 2023
I love the trifecta: Homemade bread, homemade butter and homemade strawberry jam. It's completely unsophisticated but man is it good.
If you are making the jam for this particular occasion rather than making big batches, err on the side of really genuinely ripe, oops some were over ripe and had to be picked out strawberries, leave the jam quite lumpy and don't overdo it on the sugar, to really bring out the strawberry taste. A lot of fruit preserves rely on sugar to compensate for the fruit being not quite ripe. That's very sensible if you want to save money by avoiding spoilage, but a good jam is made from fruit that needs to be cooked up right now, rather than from flats of hard fruit that could still survive a week in the fridge.
Homemade butter is dead easy, if you have a large pickle jar with a tight fitting lid. You just roll it across the floor or gently toss it up and down.
posted by Jane the Brown at 8:35 AM on August 25, 2023 [1 favorite]
If you are making the jam for this particular occasion rather than making big batches, err on the side of really genuinely ripe, oops some were over ripe and had to be picked out strawberries, leave the jam quite lumpy and don't overdo it on the sugar, to really bring out the strawberry taste. A lot of fruit preserves rely on sugar to compensate for the fruit being not quite ripe. That's very sensible if you want to save money by avoiding spoilage, but a good jam is made from fruit that needs to be cooked up right now, rather than from flats of hard fruit that could still survive a week in the fridge.
Homemade butter is dead easy, if you have a large pickle jar with a tight fitting lid. You just roll it across the floor or gently toss it up and down.
posted by Jane the Brown at 8:35 AM on August 25, 2023 [1 favorite]
Olive tapenade is so easy and super impressive. I use anchovy paste (instead of whole anchovies) and canned sliced black olives in mine to make it even easier than the linked recipe. Make it a few hours to a day in advance - the flavour improves if the ingredients have time to mingle!
posted by rodneyaug at 8:37 AM on August 25, 2023 [2 favorites]
posted by rodneyaug at 8:37 AM on August 25, 2023 [2 favorites]
Romanians eat a magical eggplant dip called salata de vinete (literally "eggplant salad.") It's sort of like baba ghannouj in flavor, but in texture/density is more of a lightweight spread thing than a denser bean/paste/dip thing. It still has many of the same tasting notes.*
(*Baba ghannouj is still a delicious wonder food and recommending this sort of similar but different dish does not mean I have a single bad thing to say about baba ghannouj.)
posted by DirtyOldTown at 8:43 AM on August 25, 2023 [3 favorites]
(*Baba ghannouj is still a delicious wonder food and recommending this sort of similar but different dish does not mean I have a single bad thing to say about baba ghannouj.)
posted by DirtyOldTown at 8:43 AM on August 25, 2023 [3 favorites]
8 oz cream cheese, softened. 4 oz smoked salmon, chopped. 1 tb prepared horseradish. 3 tb fresh dill. Stir stir stir. Done. Also fantastic on bagels.
posted by champers at 8:45 AM on August 25, 2023 [2 favorites]
posted by champers at 8:45 AM on August 25, 2023 [2 favorites]
If the bread is That Good, I’d just spring for the best, most flavorful olive oil and some zatar.
posted by janell at 8:56 AM on August 25, 2023 [5 favorites]
posted by janell at 8:56 AM on August 25, 2023 [5 favorites]
Sun Dried Tomato and Cashew Romesco
2 cups sun dried tomatoes, soaked an hour or more and then squeeze out excess water
2 cups raw cashews, soaked 2 hours or more
zest of 1 orange
3/4 cup olive oil
3/4 cup orange juice
1/2 cup lemon juice
1/4 cup red miso
1 small clove of garlic, chopped
1 tablespoon of za'atar*
2 tsp sea salt
freshly ground pepper to taste
Put everything in a food processor and let it rip. You may have to add some water to get it to the consistency you want (make it spreadable)... and if you do add water, use the sundried tomato soak water.
*Za'atar can be hard to find. Any good middle eastern store should have it. It's a Lebanese combination of spices that includes sumac and a bunch of other good stuff. The recipe works without it but za'atar adds extra zing.
posted by dobbs at 8:57 AM on August 25, 2023 [1 favorite]
2 cups sun dried tomatoes, soaked an hour or more and then squeeze out excess water
2 cups raw cashews, soaked 2 hours or more
zest of 1 orange
3/4 cup olive oil
3/4 cup orange juice
1/2 cup lemon juice
1/4 cup red miso
1 small clove of garlic, chopped
1 tablespoon of za'atar*
2 tsp sea salt
freshly ground pepper to taste
Put everything in a food processor and let it rip. You may have to add some water to get it to the consistency you want (make it spreadable)... and if you do add water, use the sundried tomato soak water.
*Za'atar can be hard to find. Any good middle eastern store should have it. It's a Lebanese combination of spices that includes sumac and a bunch of other good stuff. The recipe works without it but za'atar adds extra zing.
posted by dobbs at 8:57 AM on August 25, 2023 [1 favorite]
Your best olive oil. Period.
posted by Thorzdad at 9:11 AM on August 25, 2023 [3 favorites]
posted by Thorzdad at 9:11 AM on August 25, 2023 [3 favorites]
I sometimes make a nut butter by blending marcona almonds.
posted by aramaic at 9:16 AM on August 25, 2023
posted by aramaic at 9:16 AM on August 25, 2023
Tuna mousse: blend a drained tin of tuna with soft butter and mayo (the butter and mayo combined should be the same volume as the tuna), two cherry tomatoes and the white part of a spring onion. Season with salt and pepper, a bit of chili powder if you like that. It can be eaten straight away, and usually is in our house because no-one can wait, but it is better after an hour in the fridge.
Chicken liver mousse
At my Asian store, there are little tins with a chicken paté that are very delicious. No artificial flavors or anything. The product is from Turkey, so they might not be available in the US.
Have I overlooked something, or has no-one mentioned hummus?
posted by mumimor at 9:57 AM on August 25, 2023
Chicken liver mousse
At my Asian store, there are little tins with a chicken paté that are very delicious. No artificial flavors or anything. The product is from Turkey, so they might not be available in the US.
Have I overlooked something, or has no-one mentioned hummus?
posted by mumimor at 9:57 AM on August 25, 2023
I made orange honey compound butter with some cayenne and it was really good. You could add herbs if you like, or make other types of compound butter to complement. And whipped butter might be easier to deal with at a party than compound butter, I don't know.
posted by vunder at 10:01 AM on August 25, 2023
posted by vunder at 10:01 AM on August 25, 2023
If you know that this (amazing) BYOS party will skew dairy, and wish to diversify:
Bacon "jam" (savory & sweet, with onions, brown sugar, coffee, and balsamic)
Creamy Tuscan chicken liver pate with fig jam
Passion fruit curd
Lychee jam
Plum jam with cocoa and cloves, spiced plum jam
Spirited jams: Champagne (raspberry peach; peach; strawberry), Mai Tai papaya/mango, Amaretto cherry
& prosecco peach jelly with mascarpone and pandoro (fussy fruit/dairy combo with a striking presentation)
posted by Iris Gambol at 11:04 AM on August 25, 2023 [2 favorites]
Bacon "jam" (savory & sweet, with onions, brown sugar, coffee, and balsamic)
Creamy Tuscan chicken liver pate with fig jam
Passion fruit curd
Lychee jam
Plum jam with cocoa and cloves, spiced plum jam
Spirited jams: Champagne (raspberry peach; peach; strawberry), Mai Tai papaya/mango, Amaretto cherry
& prosecco peach jelly with mascarpone and pandoro (fussy fruit/dairy combo with a striking presentation)
posted by Iris Gambol at 11:04 AM on August 25, 2023 [2 favorites]
Smitten Kitchen’s fromage fort has been a hit at every party I’ve taken it to, especially with homemade bread. I like to make it ahead of time to give the flavors time to develop, and then let it come back to just below room temp (or room temp, really) when serving.
When they run out of bread, they’ll use their fingers.
posted by punchtothehead at 12:02 PM on August 25, 2023 [1 favorite]
When they run out of bread, they’ll use their fingers.
posted by punchtothehead at 12:02 PM on August 25, 2023 [1 favorite]
I can’t believe I’m the first person to mention Nutella, king of spreads.
posted by not just everyday big moggies at 2:09 PM on August 25, 2023
posted by not just everyday big moggies at 2:09 PM on August 25, 2023
Roasted garlic mashed up with salt, pepper, lemon juice, and fresh parsley. And some spreadable cheeses or not too sweet preserves/fruit butter to go with it.
posted by centrifugal at 4:46 PM on August 25, 2023
posted by centrifugal at 4:46 PM on August 25, 2023
Oh! And once I made bacon jam with dried apricots, caramelized onions, and freshly foraged chanterelle mushrooms in it, but I only shared that with people I really, really liked.
posted by centrifugal at 4:52 PM on August 25, 2023
posted by centrifugal at 4:52 PM on August 25, 2023
Really, really, really good butter is all you need.
Add some honey to the butter if you must. Olive oil is fine. Homemade peanut butter is also good. Jams and jellies, eh.
But butter...yes...
posted by lhauser at 5:54 PM on August 25, 2023
Add some honey to the butter if you must. Olive oil is fine. Homemade peanut butter is also good. Jams and jellies, eh.
But butter...yes...
posted by lhauser at 5:54 PM on August 25, 2023
Pistachio butter
A less-sweet halva, maybe over a thin bit of butter (or vegan alternative), on lightly toasted bread
From my pre-vegetarian days: cretons on toast
posted by eviemath at 6:24 PM on August 25, 2023
A less-sweet halva, maybe over a thin bit of butter (or vegan alternative), on lightly toasted bread
From my pre-vegetarian days: cretons on toast
posted by eviemath at 6:24 PM on August 25, 2023
One of my cookbooks also has a recipe for a really flavourful puy lentil pate.
posted by eviemath at 6:25 PM on August 25, 2023 [1 favorite]
posted by eviemath at 6:25 PM on August 25, 2023 [1 favorite]
How does one acquire really good butter?
Personally, I use small local dairies. Often Amish (even in California) but not always (some Amish dairies are, alas, much more cruel than you might think).
Broadly, if I can buy the butter in a multi-pound roll (rather than blocks, tubs, or sticks) then it’s worth a gamble, and then I stick with the winner(s) until I move out of the area again.
posted by aramaic at 7:40 PM on August 25, 2023
Personally, I use small local dairies. Often Amish (even in California) but not always (some Amish dairies are, alas, much more cruel than you might think).
Broadly, if I can buy the butter in a multi-pound roll (rather than blocks, tubs, or sticks) then it’s worth a gamble, and then I stick with the winner(s) until I move out of the area again.
posted by aramaic at 7:40 PM on August 25, 2023
Make your own butter!
It's not something I bother with often, but with a very good bread for an event, it is a lovely fresh spread
posted by mumimor at 6:45 AM on August 26, 2023 [2 favorites]
It's not something I bother with often, but with a very good bread for an event, it is a lovely fresh spread
posted by mumimor at 6:45 AM on August 26, 2023 [2 favorites]
saute some broccoli rabe with olive oil and garlic salt and hot pepper flakes then put it in a food processor
posted by any major dude at 7:01 AM on September 10, 2023
posted by any major dude at 7:01 AM on September 10, 2023
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posted by Rhedyn at 6:05 AM on August 25, 2023 [3 favorites]