SPANISH PIMENTO CHEESE SPREAD

Spanish Pimento Cheese Spread image

Ken Oringer, a chef and owner of Toro, serves this spread with chicken-skin "crackers" for little sandwiches he calls bocadillas.

Provided by Florence Fabricant

Time 20m

Yield 1 cup

Number Of Ingredients 11

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Ingredients

4 ounces Spanish Tetilla cheese, or ripe Italian fontina, rinds removed
2 ounces cream cheese
2 ounces Caña de Cabra or other soft goat cheese
1 teaspoon hot Spanish paprika
1 teaspoon sweet Spanish paprika
1 tablespoon hot sauce
Zest and juice of 1/2 lemon
1/2 teaspoon Worcestershire sauce
2 scallions, trimmed and minced
3 tablespoons finely chopped, drained piquillo peppers
Salt and ground black pepper to taste

Steps:

Mash the cheeses together until smooth. Work in the paprikas, hot sauce, lemon zest and juice and Worcestershire sauce. Fold in piquillo peppers and scallions. Season with salt and pepper.
Store in refrigerator until ready to use. Spread will keep up to two days.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 10 grams, Sodium 446 milligrams, Sugar 2 grams