November 03, 2016
Dips, Spreads, Pork,
Dairy, Cheese, Vegetables, Asparagus, Appetizers, Italian, North American, 5-Minute Prep, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Baby Shower, Brunch, Christmas, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Romantic Dinner, Summer, Valentine's Day, Food Processor, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Spring more
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"A perfect light appetizer; and, perfect for a party. My favorite way to serve this is on black pepper crackers (my Recipe #25152, but any quality store brand is just fine). Then, I finish it off with a little crispy prosciutto; and, a drizzle of olive oil. Super easy to prepare; and, it is even better made a few hours in advance. You can also serve this on any of your favorite crackers, crostini, stuffed in celery or cherry tomatoes; and, it also makes an amazing spread on a 'veggie' sandwich. Prep time does NOT include time for the spread to chill in the refrigerator."
Goat Cheese - *See Note ... I can usually buy a herb goat cheese, which doesn't have garlic; which is why I add garlic to the mix. But, if you can only find a garlic herb goat cheese; you might not want to use all 3 garlic cloves to the mix. NOTE: You can always make your own herb goat cheese too; there are many recipes out there.
Asparagus ... Add the asparagus, but not the tips, to a small saute pan; and, add enough water to steam the asparagus; about 1/2". Bring to a light boil, cover; and, reduce to a simmer. Cook 3-4 minutes, then add the tips; and, cook until they are all tender (another 2-3 minutes). Transfer to a plate to cool.
Spread ... Add the asparagus, goat cheese, scallions, garlic, lemon zest, lemon juice, 2 1/2 tablespoons olive oil, a pinch of salt (go easy, the cheese is salty), a pinch of pepper; and, pulse until everything is well combined. It will be a pretty light green color. Taste again; and, re-reason with salt and pepper if needed; also, add the remaining olive oil, if you think it needs it. Pulse again to combine everything; then, transfer to a bowl, and cover with plastic wrap. I like to let this set a few hours before serving; it gets even better. If can even be made the night before.
Prosciutto ... In that same pan you cooked the asparagus in; cook the prosciutto on medium high heat until crisp (3-5 minutes). I like to cut the prosciutto in small bite size pieces; but, you can cut it whatever size you want - remember, it is just a garnish on top.
Serve and ENJOY! ... As mentioned, I like to serve it on crispy black pepper crackers (My Recipe #25152); or, many good store brands available. Also, you can use any of your favorite crackers or crostini. Then, garnish with the prosciutto and a drizzle of olive oil. You can also stuff celery or cherry tomatoes too; and, this makes a great spread on a 'veggie' sandwich. Try spreading on whole grain bread, top with tomatoes, micro greens or alfalfa sprouts; and cucumber slices - makes a killer sandwich.
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