Elegant Pimiento Cheese Spread |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 35 |
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This makes for delicious hors d'oeuvres or a wonderful sandwich on a baguette or whole-grain bread! This also makes a great spread for sandwiches, crackers, or just stand in front of the refrigerator with a spoon! Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recipe hails from England and France. Ingredients:
2 cups grated mild cheddar cheese (i like to use sharp) |
1 cup neufchatel cheese or 1 cup cream cheese |
1 tablespoon fresh lemon juice |
1/3 cup warm water |
1/2 cup chopped pimiento or 1 (4 ounce) jar roasted red peppers, drained |
1/2 cup minced celery (i mince mine in the food processor) |
2 scallions, white part only, minced |
1/4 cup chopped toasted pecans |
Directions:
1. In a food processor, whirl the cheddar cheese, Neufchatel, lemon juice, and water for 3 or 4 minutes, until very smooth.
2. Transfer the cheese mixture to a bowl and stir in the pimientos, celery, and scallions.
3. If mixed in the spread, the pecans become soft after a couple of hours, so add them just before serving or just sprinkle them on top of each serving.
4. This spread will keep for 4 or 5 days in the refrigerator.
5. Note: To toast pecans spread in a single layer on an unoiled baking sheet at 350*F.
6. for 5 to 10 minutes, until fragrant and golden brown.
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