Chef Kristine’s Cookbook
Blue Cheese and Rosemary Spread
Pair with SCHUG Cabernet Sauvignon
Ingredients
- 1/3 lb. 5-6 oz. blue cheese (Gorgonzola dolce is very nice, or your choice), crumbled and at room temp.
- 2 pkgs. (8 oz. eaccream cheese) at room temp.
- ½ cup scallion white part only, minced
- 1 tbsp. freshly ground black pepper
- 1 tbsp. fresh rosemary very finely chopped
Instructions
- Place the blue cheese into the bowl of an electric mixer. Begin blending the cheese at low speed until it is creamy and smooth. Add the cream cheese, scallion, pepper and rosemary and continue blending until the cheese mixture is evenly mixed and smooth. Scrape down the mixer bowl frequently.
- Place the cheese mixture into a medium serving bowl and provide a spreader to go with it. Serve the blue cheese spread with sliced baguette or crackers. Makes about 3 cups cheese spread, serving 10-12 people. This spread will also keep for about 2 weeks in a plastic container in the refrigerator.
Notes
Cook’s Note: You can use this spread for many things. You can top it with fresh chopped tomatoes and chopped cooked bacon. You can make canapes with it, also topped with tomatoes and bacon- this is very nice for a holiday gathering like the 4th of July! This spread is also very nice as an omelet filling or spread over the top of a grilled hamburger.
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