Spreads on breads!
June 2, 2014 1:54 PM Subscribe
A friend of mine is hosting a party. The theme is Spreads on breads. Friends, I am so excited, and so is my stomach. Please share with me your most delicious spread recipes, and the breads they taste the best on.
This party was inspired by bacon jam, so be creative.
This party was inspired by bacon jam, so be creative.
This may count only in the most basic sense, but...Fresh (or as near fresh as you can get it) baguette of french bread, toasted, with goat cheese and honey.
posted by true at 1:56 PM on June 2, 2014 [4 favorites]
posted by true at 1:56 PM on June 2, 2014 [4 favorites]
Also, if no one has stepped up to the dessert plate, something like pastry cream and jam on scones would probably be pretty welcome.
posted by showbiz_liz at 1:57 PM on June 2, 2014 [1 favorite]
posted by showbiz_liz at 1:57 PM on June 2, 2014 [1 favorite]
Best answer: While in Austria recently, I discovered the glories of liptauer cheese on rye bread. Oh my god.
posted by scody at 1:58 PM on June 2, 2014 [4 favorites]
posted by scody at 1:58 PM on June 2, 2014 [4 favorites]
Best answer: I like this fig and olive tapenade. I've made it a number of times, and people seem to like it.
posted by alex1965 at 1:58 PM on June 2, 2014 [3 favorites]
posted by alex1965 at 1:58 PM on June 2, 2014 [3 favorites]
I could do a whole appetizer that's just liver spreads on bread. Start with chicken liver pâté on sliced (sweet) baguette, then leberwurst on seedy dark bread (IKEA has a great mix if you want it fresh and can't find a source), and finally foie gras topped with some kind of chutney on grilled baguette or crostini.
posted by wnissen at 2:00 PM on June 2, 2014 [5 favorites]
posted by wnissen at 2:00 PM on June 2, 2014 [5 favorites]
Taramasalata is the best. Eat it with warm pita.
posted by griphus at 2:00 PM on June 2, 2014 [7 favorites]
posted by griphus at 2:00 PM on June 2, 2014 [7 favorites]
Best answer: Nothing wows my guests more than when I make my own butter, and it's much easier than I expected. Culturing the cream before you turn it into butter makes it taste even better. Spread it on warm crusty bread out of the oven - simple and a total crowd-pleaser.
posted by Neely O'Hara at 2:01 PM on June 2, 2014 [8 favorites]
posted by Neely O'Hara at 2:01 PM on June 2, 2014 [8 favorites]
Best answer: to reserve for the end of the night: fromage fort.
Basically, if folks bring cheese or if these is a cheeseboard, take all of the leftover cheese and toss in to a food processor or blender with a bit of butter, some garlic and white wine, then blend. The result is basically yuppie cheese whiz.
OR you can challenge guests to raid their fridges for leftover cheeses to contribute to the potluck fromage fort challenge; and just see what a spread would taste like with Guest A's leftover blue, Guest B's big block of Gouda and Guest C's manchego.
posted by bl1nk at 2:02 PM on June 2, 2014 [22 favorites]
Basically, if folks bring cheese or if these is a cheeseboard, take all of the leftover cheese and toss in to a food processor or blender with a bit of butter, some garlic and white wine, then blend. The result is basically yuppie cheese whiz.
OR you can challenge guests to raid their fridges for leftover cheeses to contribute to the potluck fromage fort challenge; and just see what a spread would taste like with Guest A's leftover blue, Guest B's big block of Gouda and Guest C's manchego.
posted by bl1nk at 2:02 PM on June 2, 2014 [22 favorites]
Simple and so good: cream cheese and red pepper jelly.
posted by joycehealy at 2:10 PM on June 2, 2014 [3 favorites]
posted by joycehealy at 2:10 PM on June 2, 2014 [3 favorites]
Two kinds of ajvar (pronounced 'iver', sounds like 'ivory'): spicy and mild. This is a classic roast pepper spread from the Balkans (Serbia, Macedonia, Bosnia)... The best one I've had here is this stuff at Whole Foods. Even my extremely picky mother thinks it's superb and tastes completely home-made. Serve it with bread, rather than crackers.
posted by Dragonness at 2:10 PM on June 2, 2014 [4 favorites]
posted by Dragonness at 2:10 PM on June 2, 2014 [4 favorites]
If I were attending this party (and oh, I do wish I were), my offering would probably be strictly variations on peanut butter, as it is the best spread.
-Peanut butter and garlic butter
-Peanut butter and pickles
-Peanut butter and bacon
-Peanut butter and nutella
-Peanut butter and chocolate ganache
-Peanut butter and marshmallow fluff
-Peanut butter and raspberry jalapeno jam
-Peanut butter and caramel
-Peanut butter and scotch sauce
-Peanut butter and butterscotch
-Peanut butter and ginger spread
-Peanut butter and honey
etc.
posted by Lutoslawski at 2:12 PM on June 2, 2014 [3 favorites]
-Peanut butter and garlic butter
-Peanut butter and pickles
-Peanut butter and bacon
-Peanut butter and nutella
-Peanut butter and chocolate ganache
-Peanut butter and marshmallow fluff
-Peanut butter and raspberry jalapeno jam
-Peanut butter and caramel
-Peanut butter and scotch sauce
-Peanut butter and butterscotch
-Peanut butter and ginger spread
-Peanut butter and honey
etc.
posted by Lutoslawski at 2:12 PM on June 2, 2014 [3 favorites]
Roasted garlic cloves. Roast several heads, slice open the top, drizzle with herb oil (spicy oil is nice too) and salt. Guests can pop the cloves out with a tiny spoon, or just squeeze with fingers. Mash onto crostini.
posted by fontophilic at 2:12 PM on June 2, 2014 [4 favorites]
posted by fontophilic at 2:12 PM on June 2, 2014 [4 favorites]
If you can get your hands on brillat-savarin cheese (esp. the kind with papaya) it tastes divine on pretzel bread, or any good bread really.
posted by krakus at 2:13 PM on June 2, 2014
posted by krakus at 2:13 PM on June 2, 2014
Best answer: Green goddess: Greek yogurt, mayo, anchovy paste, garlic, chives, parsley, tarragon, lemon juice
posted by ImproviseOrDie at 2:14 PM on June 2, 2014 [2 favorites]
posted by ImproviseOrDie at 2:14 PM on June 2, 2014 [2 favorites]
Best answer: THIS chicken liver pâté is MAGNIFICENT and very, very simple to make. I just made it this past weekend for a party and it was sooooo tasty. and very easy. I ate the reserve jar with a crusty baguette for lunch today and it make things very much better.
posted by larthegreat at 2:17 PM on June 2, 2014 [2 favorites]
posted by larthegreat at 2:17 PM on June 2, 2014 [2 favorites]
Best answer: I admit I haven't tried this recipe, because I have access to the real thing, but here is a recipe for speculoos paste, which is the delicious answer to "what would a spread made from those addictive Dutch/Belgian/German spiced Christmas cookies be like?". Eat it on a slice of crusty white bread, or on toast.
posted by ManyLeggedCreature at 2:17 PM on June 2, 2014 [4 favorites]
posted by ManyLeggedCreature at 2:17 PM on June 2, 2014 [4 favorites]
On sourdough, peanut butter and honey. It is is not bad on grain breads either. Fig spread with a mild blue cheese on a non white bread; cranberry sauce, Brie and sprinkled bacon; cream cheese with any thin sliced veggies is a hot mover and if you cheat with a touch of knorr soup mix that works too.
posted by jadepearl at 2:18 PM on June 2, 2014
posted by jadepearl at 2:18 PM on June 2, 2014
Best answer: Liverwurst spread on rye. A simple easy version and a still easy fancier version.
posted by ephemerista at 2:20 PM on June 2, 2014
posted by ephemerista at 2:20 PM on June 2, 2014
Best answer: Watts Tea Shop Mixed-Olive Nut Spread:
1 cup chopped black olives
1 cup chopped green olives
1/2 cup chopped pecans
4 ounces cream cheese or to taste
posted by probably not that Karen Blair at 2:21 PM on June 2, 2014 [6 favorites]
1 cup chopped black olives
1 cup chopped green olives
1/2 cup chopped pecans
4 ounces cream cheese or to taste
posted by probably not that Karen Blair at 2:21 PM on June 2, 2014 [6 favorites]
Smoked mackeral pate - (could substitute smoked salmon) -cream cheese, cream, lemon juice.. good on buttered toast.
posted by tanktop at 2:22 PM on June 2, 2014 [1 favorite]
posted by tanktop at 2:22 PM on June 2, 2014 [1 favorite]
Mix marizipan cheese with honey and cinnamon. Works best on a salty cracker.
posted by soelo at 2:25 PM on June 2, 2014 [1 favorite]
posted by soelo at 2:25 PM on June 2, 2014 [1 favorite]
You can get the spread that Many Legged Creature is talking about at Trader Joe's: Speculoos flavored Cookie Butter.
posted by soelo at 2:26 PM on June 2, 2014
posted by soelo at 2:26 PM on June 2, 2014
Best answer: I made this spicy lemon date spread and ate it with pita bread and sharp cheese this weekend and almost died of happiness.
posted by rebekah at 2:30 PM on June 2, 2014 [4 favorites]
posted by rebekah at 2:30 PM on June 2, 2014 [4 favorites]
Soft chevre, perhaps with some kalamata olive bits!
posted by foxfirefey at 2:30 PM on June 2, 2014
posted by foxfirefey at 2:30 PM on June 2, 2014
Response by poster: I just want to clarify that I am hoping for recipes! I've marked the recipes given so far as best answers. But you are all glorious and amazing.
posted by woodvine at 2:40 PM on June 2, 2014
posted by woodvine at 2:40 PM on June 2, 2014
Paging Queen of Spreadable Fats...
Since no one has mentioned it yet: fondue.
posted by XMLicious at 2:40 PM on June 2, 2014 [2 favorites]
Since no one has mentioned it yet: fondue.
posted by XMLicious at 2:40 PM on June 2, 2014 [2 favorites]
Olive Cheese Spread
1 jar Kraft Old English Cheese spread (found in the supermarket either by the cheese or by the spray cheese)
1 stick butter, softened
1 8 oz. package of cream cheese, softened
1/4 cup to 3/4 cup chopped green olives, depending on your love of green olives
Mix all together well with a hand mixer.
Excellent on baguettes (and Triscuits)
posted by sarajane at 2:45 PM on June 2, 2014
1 jar Kraft Old English Cheese spread (found in the supermarket either by the cheese or by the spray cheese)
1 stick butter, softened
1 8 oz. package of cream cheese, softened
1/4 cup to 3/4 cup chopped green olives, depending on your love of green olives
Mix all together well with a hand mixer.
Excellent on baguettes (and Triscuits)
posted by sarajane at 2:45 PM on June 2, 2014
Best answer: the best thing ever is Romesco sauce which is thick enough to be a spread on a bread or a cracker. It's nuts, oil, vinager, pepper, and some tomato. YUM! I'm actually going to a sauce party tonight and bringing it along.
posted by garlic at 3:00 PM on June 2, 2014 [6 favorites]
posted by garlic at 3:00 PM on June 2, 2014 [6 favorites]
Carmelized onion and garlic, mixed with goat cheese and then warmed in the oven. Heavenly.
posted by gnutron at 3:01 PM on June 2, 2014 [1 favorite]
posted by gnutron at 3:01 PM on June 2, 2014 [1 favorite]
Best answer: Speculoos pasta
Anchoïade
The Gentleman's Relish
Pumpkin seed oil spread
Onion and Rosemary Confiturra
Most Excellent Ground Bologna Sandwich Spread
Kajmak
posted by zamboni at 3:13 PM on June 2, 2014
Anchoïade
The Gentleman's Relish
Pumpkin seed oil spread
Onion and Rosemary Confiturra
Most Excellent Ground Bologna Sandwich Spread
Kajmak
posted by zamboni at 3:13 PM on June 2, 2014
Fresh sliced french bread, this outrageously expensive honey and yes I have a jar in my cabinet, a small dollop of fig jam, and sea salt.
posted by ersatzkat at 3:17 PM on June 2, 2014
posted by ersatzkat at 3:17 PM on June 2, 2014
Best answer: Well, if bacon jam sounds good you can always try a pork rillette. I don't really have a recipe that I follow, but basically you need the following:
-Pork fat (caul fat or leaf fat usually)
-Pork meat (I buy a whole shoulder)
-Seasonings (bay leaf, thyme, what have you)
-Aromatics
You're going to want somewhere around a pound of fat for every 4-5 pounds of meat. You ever make duck confit? You already know how to make rillette.
1. Cut the meat into 1-inch cubes. Rub the meat with salt, pepper, and your herbs and stash it in the fridge overnight.
2. Render the fat - this is going to take awhile. Start by cutting the fat into 1-inch chunks, adding them to your largest pot, and then adding a bit of water (or wine, or stock...). The idea is that the water will heat up and slowly melt the fat without causing it to scorch. So, for a pound of fat you may want around a half cup to a full cup of liquid. Apply low-ish heat. Stir occasionally so the fat pieces don't stick to the bottom of the pot. The fat will eventually all render and you'll end up with (hopefully) mostly liquid fat and possibly a little bit of liquid left over.
3. You'll also have some cracklings in the pot - strain these out, drain them on paper towels, then add salt and pepper. Eat these while you continue on.
4. After the fat has rendered, add the meat into the pot and bring it to a low simmer. You're basically poaching the meat in fat. Stir occasionally. The meat is done when it can be pulled easily.
5. When the meat's done, pull it out of the fat (keep the fat!). You have two options at this point. For a coarser rillette, I like to pull the meat by hand with two forks. If you like something more spreadable and smoother, then throw all the meat into a stand mixer and beat the hell out of it. Add some of the fat back in to give it a good consistency. Season to taste here, and be aggressive with the salt - it's still warm at this point, but you're going to be eating it room temperature, so it's going to need more salt than you think.
6. When the rillette is the consistency you like, pack it into jars or whatever container you're going to be using for serving. Pack tightly, as you want to get rid of any air bubbles. When your jars are filled, take the remaining fat (you kept that, right?) and float it on top of each rillette jar, about 1/4 inch thick. Chill in the fridge. The fat will solidify and seal the meat inside of the jar.
7. Serve within... oh, the next six months or so. Take it out of the fridge an hour before you want to eat it so it warms and softens a bit. Goes well with grainy mustard or pickles.
Substitute basically any other meat to get a similar product. The basic idea is to poach the meat in some sort of fat, shred/pull, and then pack it and chill it.
posted by backseatpilot at 3:18 PM on June 2, 2014 [5 favorites]
-Pork fat (caul fat or leaf fat usually)
-Pork meat (I buy a whole shoulder)
-Seasonings (bay leaf, thyme, what have you)
-Aromatics
You're going to want somewhere around a pound of fat for every 4-5 pounds of meat. You ever make duck confit? You already know how to make rillette.
1. Cut the meat into 1-inch cubes. Rub the meat with salt, pepper, and your herbs and stash it in the fridge overnight.
2. Render the fat - this is going to take awhile. Start by cutting the fat into 1-inch chunks, adding them to your largest pot, and then adding a bit of water (or wine, or stock...). The idea is that the water will heat up and slowly melt the fat without causing it to scorch. So, for a pound of fat you may want around a half cup to a full cup of liquid. Apply low-ish heat. Stir occasionally so the fat pieces don't stick to the bottom of the pot. The fat will eventually all render and you'll end up with (hopefully) mostly liquid fat and possibly a little bit of liquid left over.
3. You'll also have some cracklings in the pot - strain these out, drain them on paper towels, then add salt and pepper. Eat these while you continue on.
4. After the fat has rendered, add the meat into the pot and bring it to a low simmer. You're basically poaching the meat in fat. Stir occasionally. The meat is done when it can be pulled easily.
5. When the meat's done, pull it out of the fat (keep the fat!). You have two options at this point. For a coarser rillette, I like to pull the meat by hand with two forks. If you like something more spreadable and smoother, then throw all the meat into a stand mixer and beat the hell out of it. Add some of the fat back in to give it a good consistency. Season to taste here, and be aggressive with the salt - it's still warm at this point, but you're going to be eating it room temperature, so it's going to need more salt than you think.
6. When the rillette is the consistency you like, pack it into jars or whatever container you're going to be using for serving. Pack tightly, as you want to get rid of any air bubbles. When your jars are filled, take the remaining fat (you kept that, right?) and float it on top of each rillette jar, about 1/4 inch thick. Chill in the fridge. The fat will solidify and seal the meat inside of the jar.
7. Serve within... oh, the next six months or so. Take it out of the fridge an hour before you want to eat it so it warms and softens a bit. Goes well with grainy mustard or pickles.
Substitute basically any other meat to get a similar product. The basic idea is to poach the meat in some sort of fat, shred/pull, and then pack it and chill it.
posted by backseatpilot at 3:18 PM on June 2, 2014 [5 favorites]
Some of my top favorite breads are: challah, pumpernickel, rye, pugliese, focaccia, and pita.
If there's going to be olive oil in any spreads, shell out a few extra bucks and get some high end stuff.
posted by Phredward at 3:20 PM on June 2, 2014
If there's going to be olive oil in any spreads, shell out a few extra bucks and get some high end stuff.
posted by Phredward at 3:20 PM on June 2, 2014
Ricotta (preferably homemade -- not very difficult, really!), honey, and fresh black pepper are heaven on a good crusty bread.
posted by telegraph at 3:24 PM on June 2, 2014
posted by telegraph at 3:24 PM on June 2, 2014
Best answer: Pimento cheese! It's a southern staple -- not the horrific neon orange stuff you see in the grocery store. Forget that toxic stew of chemicals. The good pimento cheese is little more than cheddar, cream cheese, roasted red peppers, mayo, hot sauce and seasonings. You can roast your own sweet red peppers, if you're inclined, but if you're not, you can use the pre-roasted ones packed in olive oil from the store and it'll still be great.
My favorite recipe is Frank Stitt's:
1 pound sharp yellow cheddar, grated
1/4 pound cream cheese, softened
1 teaspoon freshly ground white pepper
1 large jar of roasted red peppers, or 3 large sweet red peppers, roasted at home.
1/2 cup homemade mayonnaise or best-quality commercial mayonnaise
1 teaspoon sugar
Splash of hot sauce, such as Tabasco or Cholula
1/8 teaspoon cayenne pepper (optional)
Drain the peppers, and pat dry. Finely chop the peppers by hand or by pulsing in a food processor.
Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly.
Refrigerate and serve chilled with saltine crackers and/or crudites. The spread will keep for several days in the refrigerator, but it usually disappears long before then.
Makes approximately 3 cups.
Recipe adapted from here, which adapted Stitt's recipe.
posted by shiu mai baby at 3:32 PM on June 2, 2014 [5 favorites]
My favorite recipe is Frank Stitt's:
1 pound sharp yellow cheddar, grated
1/4 pound cream cheese, softened
1 teaspoon freshly ground white pepper
1 large jar of roasted red peppers, or 3 large sweet red peppers, roasted at home.
1/2 cup homemade mayonnaise or best-quality commercial mayonnaise
1 teaspoon sugar
Splash of hot sauce, such as Tabasco or Cholula
1/8 teaspoon cayenne pepper (optional)
Drain the peppers, and pat dry. Finely chop the peppers by hand or by pulsing in a food processor.
Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly.
Refrigerate and serve chilled with saltine crackers and/or crudites. The spread will keep for several days in the refrigerator, but it usually disappears long before then.
Makes approximately 3 cups.
Recipe adapted from here, which adapted Stitt's recipe.
posted by shiu mai baby at 3:32 PM on June 2, 2014 [5 favorites]
I love avocado on toast....just toast some bread and smear half an avocado on there with some salt, pepper, and a little drizzled lemon. Heaven.
posted by three_red_balloons at 4:05 PM on June 2, 2014
posted by three_red_balloons at 4:05 PM on June 2, 2014
Best answer: Root Down in Denver serves a delicious butter-based spread that's fantastic on a high-quality crusty bread. I couldn't figure out what was in it, and I also couldn't stop eating it. So I asked, and I've since replicated it successfully at home. It has miso and vanilla.
Buy one of those European, high-end butters. Soften it a bit. Beat in white miso until the taste comes through clearly. Stir in vanilla extract drop by drop until it just comes through too. Re-chill the butter.
Also, butter and honey on hot biscuits. Or warm cornbread.
posted by daisyace at 4:07 PM on June 2, 2014 [5 favorites]
Buy one of those European, high-end butters. Soften it a bit. Beat in white miso until the taste comes through clearly. Stir in vanilla extract drop by drop until it just comes through too. Re-chill the butter.
Also, butter and honey on hot biscuits. Or warm cornbread.
posted by daisyace at 4:07 PM on June 2, 2014 [5 favorites]
Best answer: Addictively Delicious Carrot-Almond Butter Spread
2 cups of carrots, roughly chopped
1/2 cup water
2 TB almond butter
1.5 tsp soy sauce or tamari
Salt to taste
Boil carrots in water until tender. Drain. Blend remaining ingredients.
This is addictively delicious on white or wheat bread, hot or cold.
posted by mynameisluka at 4:10 PM on June 2, 2014 [2 favorites]
2 cups of carrots, roughly chopped
1/2 cup water
2 TB almond butter
1.5 tsp soy sauce or tamari
Salt to taste
Boil carrots in water until tender. Drain. Blend remaining ingredients.
This is addictively delicious on white or wheat bread, hot or cold.
posted by mynameisluka at 4:10 PM on June 2, 2014 [2 favorites]
Best answer: Ohhhh yes, I am bookmarking this thread with interest.
Recently I made baked feta with rosemary-blackberry compote and it was extraordinary. I served in on rye finncrisps!
I would also recommend:
- Burrata and peaches on toasted baguette
- Toast with dark chocolate, olive oil, and sea salt
- Muhummara on pita
- Beer cheese on peasant bread
posted by thirdletter at 4:13 PM on June 2, 2014 [2 favorites]
Recently I made baked feta with rosemary-blackberry compote and it was extraordinary. I served in on rye finncrisps!
I would also recommend:
- Burrata and peaches on toasted baguette
- Toast with dark chocolate, olive oil, and sea salt
- Muhummara on pita
- Beer cheese on peasant bread
posted by thirdletter at 4:13 PM on June 2, 2014 [2 favorites]
Guacomole ofcourse! Crushed avocado, bit of yoghurt, glug of olive oil, lemon juice.. can add some chopped spring onion and tomato.. garlic and even a bit of Indian spice. Toast a tortilla in a frying pan (both sides) add cheese on one side and double it over (should be like a bit of a crispy tortilla sandwich). Serve with the guacomole.
posted by tanktop at 4:17 PM on June 2, 2014 [1 favorite]
posted by tanktop at 4:17 PM on June 2, 2014 [1 favorite]
Best answer: * pulls up chair and sits down *
These all go on crusty baguette slices.
* Sun-dried tomato spread: Start with an 8-ounce bag of sun-dried tomatoes. Get the kind that are just dried tomatoes in a bag like raisins, not the kind that are packed in a jar in oil. Dump them into a microwave-safe bowl, add 2 cups water, 10 smashed cloves of garlic, and a little dried oregano and thyme. Cover that over with plastic wrap and nuke it on full for 8 minutes. Take it out, poke a hole in the top to let the steam escape a sec, then take the wrap off and stir everything up well. Cover with new plastic wrap and nuke it on full for another 8 minutes. Take it out, take the wrap off the top, stir it and let it cool down, giving it a good stir every now and then, until all the water is absorbed. Then pour in 3/4 cup olive oil and 1/4 vegetable oil. Cover with yet more plastic wrap, put it back in the microwave and nuke it for 5 minutes. Take it out, unwrap, stir it again and let it cool. Dump it in a food processor and process until smooth, adding up to 3/4 cup more olive oil if you need it for the consistency.
* Arugula butter: This is just a half cup of butter with about 1/4 cup chopped arugula mixed in. As with any compound butter, you let it get soft, then dump it in a bowl and smush everything around in it.
* tapenade: you know what, you don't really need a recipe for this. A cup of olives, a little capers, maybe an anchovy or two, maybe a garlic clove, lemon juice, a couple herbs, food processor, done.
* roasted red pepper spread: just like the above, only swap out a jar or two of roasted red peppers for the olives.
* cervelle de canut: this is a French cheese spread, not unlike the Boursin spread you see in supermarkets (but this will be better because you're making it fresh, right?) You need:
16 oz. whipped cream cheese
1/2 pint cream
a handful of sprigs of a variety of herbs (Chevril, tarragon, parsley, and chives are all good) - you should have about 20-25 sprigs of herbs in total
4 shallots
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 clove garlic
Beat the cream cheese and cream together in a food processor, and dump that into a bowl. Stir in the vinegar real good. Then stir in the olive oil real good. Chop up all the herbs, the shallots, and the garlic real good, then stir them in. Season with salt and pepper. Then beat the whole thing real good and chill for 2 hours.
(Incidentally, "cervelle de canut" translates to "silkworkers' brains".)
posted by EmpressCallipygos at 4:36 PM on June 2, 2014 [5 favorites]
These all go on crusty baguette slices.
* Sun-dried tomato spread: Start with an 8-ounce bag of sun-dried tomatoes. Get the kind that are just dried tomatoes in a bag like raisins, not the kind that are packed in a jar in oil. Dump them into a microwave-safe bowl, add 2 cups water, 10 smashed cloves of garlic, and a little dried oregano and thyme. Cover that over with plastic wrap and nuke it on full for 8 minutes. Take it out, poke a hole in the top to let the steam escape a sec, then take the wrap off and stir everything up well. Cover with new plastic wrap and nuke it on full for another 8 minutes. Take it out, take the wrap off the top, stir it and let it cool down, giving it a good stir every now and then, until all the water is absorbed. Then pour in 3/4 cup olive oil and 1/4 vegetable oil. Cover with yet more plastic wrap, put it back in the microwave and nuke it for 5 minutes. Take it out, unwrap, stir it again and let it cool. Dump it in a food processor and process until smooth, adding up to 3/4 cup more olive oil if you need it for the consistency.
* Arugula butter: This is just a half cup of butter with about 1/4 cup chopped arugula mixed in. As with any compound butter, you let it get soft, then dump it in a bowl and smush everything around in it.
* tapenade: you know what, you don't really need a recipe for this. A cup of olives, a little capers, maybe an anchovy or two, maybe a garlic clove, lemon juice, a couple herbs, food processor, done.
* roasted red pepper spread: just like the above, only swap out a jar or two of roasted red peppers for the olives.
* cervelle de canut: this is a French cheese spread, not unlike the Boursin spread you see in supermarkets (but this will be better because you're making it fresh, right?) You need:
16 oz. whipped cream cheese
1/2 pint cream
a handful of sprigs of a variety of herbs (Chevril, tarragon, parsley, and chives are all good) - you should have about 20-25 sprigs of herbs in total
4 shallots
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 clove garlic
Beat the cream cheese and cream together in a food processor, and dump that into a bowl. Stir in the vinegar real good. Then stir in the olive oil real good. Chop up all the herbs, the shallots, and the garlic real good, then stir them in. Season with salt and pepper. Then beat the whole thing real good and chill for 2 hours.
(Incidentally, "cervelle de canut" translates to "silkworkers' brains".)
posted by EmpressCallipygos at 4:36 PM on June 2, 2014 [5 favorites]
Best answer: Martha says don't forget about good old Bruschetta:
http://www.today.com/id/36806545/ns/today-today_food/t/martha-tasty-bruschetta-variations/
posted by stp123 at 5:30 PM on June 2, 2014 [2 favorites]
http://www.today.com/id/36806545/ns/today-today_food/t/martha-tasty-bruschetta-variations/
posted by stp123 at 5:30 PM on June 2, 2014 [2 favorites]
Warm some naan, pitas or your favorite flat bread. Spread with hummus, chopped and diced cucumbers and tomatoes. Drop good crumbled feta on top and for good measure, squeeze a few drops of lemon and/or olive oil over it all. An olive tapenade dollop adds a pop of flavor if you like. Simple and good.
posted by IndigoOnTheGo at 5:41 PM on June 2, 2014
posted by IndigoOnTheGo at 5:41 PM on June 2, 2014
Best answer: Muhammara. Pretty simple and tasty but few have heard of it. Mmm, I want some right now.
posted by emkelley at 5:46 PM on June 2, 2014 [2 favorites]
posted by emkelley at 5:46 PM on June 2, 2014 [2 favorites]
Best answer: Yes, ricotta! This recipe from Smitten Kitchen is so easy and so good.
posted by the_blizz at 6:18 PM on June 2, 2014
posted by the_blizz at 6:18 PM on June 2, 2014
This might not exactly count as a spread, but would be very easy to put together as a bonus contribution and looks great: fairy bread from Australia.
posted by the agents of KAOS at 7:43 PM on June 2, 2014 [1 favorite]
posted by the agents of KAOS at 7:43 PM on June 2, 2014 [1 favorite]
Best answer: Obatzda! with soft pretzels or dark bread.
posted by munichmaiden at 7:51 PM on June 2, 2014
posted by munichmaiden at 7:51 PM on June 2, 2014
Grainy bread toasted + butter + apple butter.
Nothing better.
posted by LonnieK at 7:56 PM on June 2, 2014
Nothing better.
posted by LonnieK at 7:56 PM on June 2, 2014
Brie and quince paste on super fresh baguette.
Salmon & cream cheese on pretty much anything.
Homemade Chicken liver pate on crusty bread.
Vegimite & lots of butter on hot toast.
posted by wwax at 8:13 PM on June 2, 2014
Salmon & cream cheese on pretty much anything.
Homemade Chicken liver pate on crusty bread.
Vegimite & lots of butter on hot toast.
posted by wwax at 8:13 PM on June 2, 2014
Best answer: If you can get your hands on some good cherry tomatoes, you need to make Ina Garten's tomato crostini with whipped feta. This is the stuff of dreams and unicorns.
posted by FreezBoy at 8:51 PM on June 2, 2014 [2 favorites]
posted by FreezBoy at 8:51 PM on June 2, 2014 [2 favorites]
Wow, so many incredible suggestions! I'm a little bit at a loss, seeing this great collection of spreadable fats (and sugars), but taking a cue from Scandinavia's beloved flavored-cheeses-in-a-tube series, may I suggest peppered bacon-fennel-cheese spread?
For an elegantly funky mouth, I'd try this fava bean, mint, and preserved lemon spread.
And my latest jam (heh) that has me eating it straight from the jar is this Drunken Monkey banana-lime-rum jam, which kills when paired with salted butter, and I'm sure that if you didn't just put the ingredients straight in your mouth, could be made at home.
posted by Queen of Spreadable Fats at 5:27 AM on June 3, 2014
For an elegantly funky mouth, I'd try this fava bean, mint, and preserved lemon spread.
And my latest jam (heh) that has me eating it straight from the jar is this Drunken Monkey banana-lime-rum jam, which kills when paired with salted butter, and I'm sure that if you didn't just put the ingredients straight in your mouth, could be made at home.
posted by Queen of Spreadable Fats at 5:27 AM on June 3, 2014
I remain obsessed with ful medames (alternately spelled 'ful mudammas'), which is an Egyptian spread that is hummus-like, except made with fava beans rather than chickpeas. Serious Eats has a recipe that I like (the recipe is for a breakfast spread; I puree it to make a spread), though I add jalapenos to give it some kick. It is RIDICULOUSLY good on sourdough. I sometimes live off this stuff for days at a time.
posted by Mayor West at 5:45 AM on June 3, 2014
posted by Mayor West at 5:45 AM on June 3, 2014
Kopanisti, on warm Greek pita bread. You will run outside and kick a baby in the face, it's so good.
posted by palomar at 8:37 AM on June 3, 2014
posted by palomar at 8:37 AM on June 3, 2014
Crab and Brie Fondue (sort of a spread) Serve on Focaccia.
Chicken Liver Pate with Panchetta and Calvados.
posted by Ruthless Bunny at 8:44 AM on June 3, 2014
Chicken Liver Pate with Panchetta and Calvados.
posted by Ruthless Bunny at 8:44 AM on June 3, 2014
Smoked Paprika Chipotle Sauce--found at glutenfreegirl.com
1 jar veganaise (or 16 ounces mayonnaise)
1 to 3 chipotle peppers in adobo sauce (La Costena is a gluten-free brand)
3 tablespoons smoked paprika
2 cloves garlic, peeled
1/8 lemon rind in salt (see note below)
Combine all the ingredients in a blender and let it run.
When the sauce is bright-orange in color and smooth, take a taste. Adjust accordingly.
(Lemon rinds in salt is precisely what it sounds like it is. After you've squeezed a lemon--or before if you don't care--slice the rinds into strips or chunks and bury in a jar of coarse salt. Store in a cool, dry place. Use when you need them.
posted by crush-onastick at 8:46 AM on June 3, 2014
1 jar veganaise (or 16 ounces mayonnaise)
1 to 3 chipotle peppers in adobo sauce (La Costena is a gluten-free brand)
3 tablespoons smoked paprika
2 cloves garlic, peeled
1/8 lemon rind in salt (see note below)
Combine all the ingredients in a blender and let it run.
When the sauce is bright-orange in color and smooth, take a taste. Adjust accordingly.
(Lemon rinds in salt is precisely what it sounds like it is. After you've squeezed a lemon--or before if you don't care--slice the rinds into strips or chunks and bury in a jar of coarse salt. Store in a cool, dry place. Use when you need them.
posted by crush-onastick at 8:46 AM on June 3, 2014
OMG I saw the word "Dutch" in another answer and so I need to tell you about the glory of hagelsag.
From the link above:
Imagine a world—a magical world—where eating sprinkles is a normal everyday activity for people of all ages. Where you can eat sprinkles for breakfast. For lunch. For a snack in between breakfast and lunch. No birthdays or other special occasions required.
This magical world is in the Netherlands, where sprinkles, called hagelslag (translation: "hailstorm"), come in a variety of flavors, shapes, and sizes, and are most commonly eaten on top of buttered bread.
Yes, chocolate sprinkles on buttered bread. Preferably warm, freshly baked bread. Next to french fries in mayonnaise, it's totally the national food of the Netherlands.
posted by ImproviseOrDie at 9:49 AM on June 3, 2014 [2 favorites]
From the link above:
Imagine a world—a magical world—where eating sprinkles is a normal everyday activity for people of all ages. Where you can eat sprinkles for breakfast. For lunch. For a snack in between breakfast and lunch. No birthdays or other special occasions required.
This magical world is in the Netherlands, where sprinkles, called hagelslag (translation: "hailstorm"), come in a variety of flavors, shapes, and sizes, and are most commonly eaten on top of buttered bread.
Yes, chocolate sprinkles on buttered bread. Preferably warm, freshly baked bread. Next to french fries in mayonnaise, it's totally the national food of the Netherlands.
posted by ImproviseOrDie at 9:49 AM on June 3, 2014 [2 favorites]
omg put labne on pita bread asap
posted by So You're Saying These Are Pants? at 2:04 PM on June 3, 2014
posted by So You're Saying These Are Pants? at 2:04 PM on June 3, 2014
I've seen a few suggestions for honey, but I vote to be more specific and try different varietals of honey. Tupelo honey has an aftertaste similar to a creamsicle, maldon honey is made from tea leaves and carries a similar note, eucalyptus honey has a minty flavor, etc.
As a bonus, the leftover honey is delicious and does not spoil.
posted by Turkey Glue at 7:49 PM on June 3, 2014
As a bonus, the leftover honey is delicious and does not spoil.
posted by Turkey Glue at 7:49 PM on June 3, 2014
I'm not much of a spread-on-bread wizz, but I do enjoy some avocado+cheddar on wholemeal toast. Recipe is pretty simple:
1. Acquire avocado, toast and slice-able cheese of your liking.
1.5. Toasting toast is recommended, solely because I've never tried it with untoasted toast and I'm not sure what horror might result.
2. Cut avocado open
3. Spread avocado on the toast.
4. Place some cheese of your liking on top.
5. Watch out for your fingers.
posted by turnips at 10:53 PM on June 3, 2014
1. Acquire avocado, toast and slice-able cheese of your liking.
1.5. Toasting toast is recommended, solely because I've never tried it with untoasted toast and I'm not sure what horror might result.
2. Cut avocado open
3. Spread avocado on the toast.
4. Place some cheese of your liking on top.
5. Watch out for your fingers.
posted by turnips at 10:53 PM on June 3, 2014
I do the same sort of thing that turnips mentioned there but instead of cheddar I use Cotswold cheese ("Double Gloucester with onions and chives" in my nearby American supermarkets.) It's divine.
posted by XMLicious at 1:09 AM on June 4, 2014
posted by XMLicious at 1:09 AM on June 4, 2014
This thread is closed to new comments.
posted by showbiz_liz at 1:55 PM on June 2, 2014