| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Spreads, Garlic, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Currants |
| 1/3 |
c |
Brandy |
| 3 |
|
Heads roasted garlic |
| 1 |
lb |
Cream cheese |
| 3/4 |
c |
Toasted almond, finely chopped |
INSTRUCTIONS
This rich cream cheese spread takes on a sweet tone from the addition of
roasted garlic and currants. Spread onto crackers or bread for a simple
hors d'oeuvre, or serve with raw vegetable pieces.
In a medium bowl, macerate (soften by soaking) the currants in the brandy
for 30 minutes. Drain well and return to the bowl. Squeeze the roasted
garlic pulp from the heads into a bowl, taking care to remvoe any bits of
skin from the pulp. Add the roasted garlic to the currants, along with the
cream cheese and almonds. using an electric mixer, beat on low speed until
all ingredients are thoroughl combined. Season with salt and pepe.
Refrigerate for at least 2 hours before serving. Can be refrigerated for up
to 5 days.
Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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