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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is really good spread on a rustic coarse wheat bread. I always have pumpkin seeds in the fall and we don't always eat them all. Ingredients:
6 -7 tablespoons butter |
3 1/2 ounces cream cheese |
1 pinch salt |
3 ounces pumpkin seeds (estimate on weight) |
salt, to taste |
1 shallot |
1 garlic clove |
2 tablespoons pumpkin seed oil |
salt, to taste |
fresh ground white pepper, to taste |
1 tablespoon white balsamic vinegar |
2 tablespoons fresh chives |
Directions:
1. Stir the Tbs butter, cream cheese and a pinch of salt until frothy.
2. Roast the pumpkin seeds in a frying pan without added fat or oil, season with salt and then finely grind in the blender grinder
3. Peel the shallots and the garlic, finely dice the shallots, chop the garlic. Add the ground pumpkin seeds, the diced shallots, the chopped garlic and the pumpkin seed oil to the butter and cream cheese mixture and mix thoroughly.
4. Season with salt, pepper and balsamic vinegar to taste and finally mix in the chives. Serve the pumpkin seed spread with the coarse bread.
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