« Pacific Northwest: Taste

Fresh White Cheese with Garlic and Thyme
Makes about 2 cups
1 (8-ounce) package cream cheese
1 tablespoon fresh garlic, chopped
1 tablespoon fresh thyme leaves, stems removed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream

1. In a food processor or a mixing bowl, mix the cream cheese with the garlic, thyme, salt and pepper until it is smooth.

2. In a clean bowl, whip the cream until stiff and fold half of the whipped cream into the cream-cheese mixture and stir to loosen. Fold in the remaining cream and stir just until combined. Transfer the cheese to a self-sealing plastic food-storage bag and cut off one corner to make an impromptu pastry bag. Squeeze the cheese onto butter pastry or toast. Keep any unused cheese spread refrigerated.

Copyright © 2002 The Seattle Times Company

Back to Top Back to top