Tuesday, July 30, 2013

R & H cheese spread


It was not my intention to drop off into the abyss of July. But July got a little crazy busy (in many good ways!) and I decided to be as gracious about it with myself as I could be.

But here I am, on the precipice of a two week vacation (in 6 more days!) and when vacation is so close like this, doesn't it give your heart an extra balloon of hope? My husband and I will be heading back here for sun, fish, hiking and family.

I am going to try to post a bit while we're there. In the meantime, here is a little summer snack: R&H cheese spread on toasted sourdough with perfect jewels of tomato. While the tomatoes are stunners, the real star is the cheese spread. It will keep for up to a week in the fridge and is just the right something to jazz up a sandwich. My favorite way to eat it is topped with smoked salmon (which I hope to do quite a bit of while on vacation.)

I hope your summer is bringing you lots of wonderful time with friends, family and delicious food!

This recipe is from the Fiddlehead Cookbook.

R & H cheese spread

8 ounces cream cheese (room temperature)
1/3 cup mayonaise
1/4 cup thinly sliced green onions (3 to 4 medium)

1) Beat all ingredients together in a medium mixing bowl. (Be sure the cream cheese is softened up enough, otherwise it will make incorporating the mayonaise.)

2) Cover and refrigerate up to 1 week. Use on sandwiches, as a dip for vegetables, on baked potatoes, or as an omelet filling.

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