Best Herbed Cheese Spread Recipes

HERBED GARLIC CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.

HERBED CHEESE SPREAD

Steps:

• Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

HERBED RICOTTA CHEESE SPREAD

Steps:

• Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
• Process until the mixture is rough-textured, not completely smooth

HERBED CHEESE SPREAD

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

HERBED GOAT CHEESE SPREAD

Steps:

• Process all of the ingredients in a food processor until smooth, about 1 minute.
• Season with salt and pepper to taste and transfer to a serving bowl.
• Serve with crackers or a thinly sliced baguette.

CERVELLE DE CANUT (HERBED CHEESE SPREAD)

Steps:

• If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
• Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
• Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.

BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD

Steps:

• Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
• Preheat the grill.
• Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
• In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
• Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD

Steps:

• Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight. Preheat the grill. Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside. In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside. Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

HERBED GOAT CHEESE SPREAD

Steps:

• Place all ingredients in the bowl of a small food processor; process until well combined. Serve on bread, if desired.

HERBED GOAT-CHEESE SANDWICH SPREAD

Steps:

• Combine goat cheese, parsley, chives, lemon juice, salt, and pepper in the bowl of a food processor. Puree until smooth and well combined. Transfer to an airtight container, and refrigerate until needed, up to 4 days.

HERBED GOAT CHEESE SPREAD WITH MINT

Steps:

• Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.

HERBED RICOTTA CHEESE SPREAD

Steps:

• Place ricotta, garlic, herbs and parmesan cheese in a small bowl and fold together until blended.
• Add salt and pepper to taste.

HERBED COTTAGE CHEESE CHEVRE SPREAD

Steps:

• Mix all ingredients well in a food processor.
• Transfer to a serving bowl.
• Garnish with fresh herbs.
• Enjoy!

HERBED GOAT CHEESE SPREAD (FROM KEEBLER)

Steps:

• In food processor bowl, combine goat cheese, yogurt, olive oil, green onion, thyme, pepper and garlic.
• Cover and process until smooth.
• Transfer to serving bowl; cover and refrigerate at least one hour to blend flavors.
• Garnish with fresh thyme before serving. Serve with crackers.

ROMANIAN HERBED CHEESE SPREAD

Steps:

• Combine all ingredients in a large bow. Beat on low speed of an electric mixer until combined. Increse speed to high and beat until smooth. (The feta cheese will not be completely smooth. Ignore the tiny lumps that remain.).
• Spoon cheese into a serving bowl, cover, and chill several hours to blend flavors.

CREAMY HERBED CHEESE SPREAD

Steps:

• Place cottage cheese and cream cheese in a blender; cover and process until smooth. Transfer to a small bowl; stir in the chives, parsley, thyme, basil, savory and salt. Cover and refrigerate for 2 hours. Serve with crackers.

LIGHT HERBED CHEESE SPREAD

Steps:

• Place the cottage cheese in a food processor and blend until very smooth.
• Add the cream cheese and blend briefly to combine.
• Transfer to a medium bowl.
• Mix in the chives, parmesan cheese, garlic, marjoram, basil, pepper and 3 tablespoons of the parsley.
• Place in a small decorative bowl and sprinle with the remaining 1 tablespoon of parsley.

HERBED GOAT CHEESE SPREAD RECIPE - (4.6/5)

Steps:

• Beat whipping cream until thickened in a medium chilled bowl. Fold in crumbled goat cheese. Stir in remaining ingredients. Season to taste with salt and pepper. Thin with additional cream if desired. Serve on toasted baguette slices.

HERBED CASHEW CHEESE SPREAD RECIPE - (4.4/5)

Steps:

• Mix probiotic powder with water and stir. Add probiotic mixture to blender, add cashews. Blend at low speed and gradually increase speed and blend until smooth. Spoon mixture into a nut bag or cheesecloth. Squeeze and place in strainer and leave to ferment for up to 8 to 12 hours. Time required to ferment will differ depending on how warm it is. Do not ferment beyond 12 hours as it may become rancid. Once fermentation process is complete, spoon cheese from nut bag into bowl. Add remaining ingredients, stir well together. Place in mini 4.5 inch spring form pan. Press well and leave in fridge for at least 6-8 hrs to mold to the spring form and so flavours are more enhanced. Turn upside down, release from pan and sprinkle with dried herbs. Nut cheese is very dense with the nuts, so only use a little for portions. Cashew cheese is also delicious used when making wraps, spread some cashew cheese spread over the wrap or lettuce leaf, add vegetables and sprouts, perhaps a little salsa.

HERBED CREAM CHEESE SPREAD

Steps:

• Mix all together in Cuisinart. Chill at least 24 hours-keeps for a week.