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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
3 large garlic cloves |
1 cup pecans |
a 4-ounce jar pimientos |
12 ounces extra-sharp cheddar |
1 tablespoon olive oil |
4 ounces cream cheese, softened |
1/4 cup mayonnaise |
1/2 cup finely chopped fresh flat-leafed parsley leaves |
tabasco to taste |
accompaniment: crackers |
Directions:
1. Crush 2 garlic cloves with the flat side of a large knife and mince remaining garlic clove. Chop pecans. Drain pimientos and rinse well. Pat pimientos dry between paper towels and chop. Coarsely grate cheddar.
2. Preheat oven to 350° F.
3. In an ovenproof heavy skillet cook crushed garlic in oil over moderately low heat, stirring, until pale golden. Discard garlic with a slotted spoon and stir pecans into oil. Cook pecans over moderate heat, stirring, 1 minute, and transfer skillet to oven. Toast pecans, stirring occasionally, until golden, about 5 minutes, and cool.
4. In a bowl stir together cream cheese, mayonnaise, and minced garlic. Stir in remaining ingredients and salt and pepper to taste until combined well. Pack spread into a crock (or crocks) and chill, covered with plastic wrap, at least 1 day and up to 4.
5. Let spread stand at room temperature 30 minutes and serve with crackers.
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