| « 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. |
