Edit ModuleShow Tags

Cheese-and-Roasted-Pepper Spread on Toasts


Terry Brennan

With the Winter Olympics in full swing, there’s plenty of opportunity to have people over to watch the games and, of course, you’ll need some food to help keep up your strength. Cheese and bread goes together as well as a luger atop their sled, but if you step it up a notch you’ll get high mark from the judges—and this spread is rather gold colored.

Recipe developer, chef and cookbook author Bruce Aidells, frequent Real Food contributor, suggests you can make this addictive cheesy spread at least a day or two ahead so the flavors have a chance to intermingle and mellow. If you want to add a little color to your presentation, arrange some cut carrot sticks, red bell pepper strips, and fennel strips on a platter for guests to use to dig into the cheese spread alongside the toasts.

Cheese-and-Roasted-Pepper Spread on Toasts

Serves 8–10

2 baguettes, cut into ½-inch-thick rounds
Olive oil
½ c. jarred fire-roasted red bell pepper, drained
1 tsp. minced garlic
¼ c. finely chopped green onion (green part only)
2 tsp. chopped capers
4 tsp. Spanish paprika (Pimentòn Vera)
1 c. full-fat ricotta
2/3 c. cream cheese
½ c. freshly grated Parmigiano-Reggiano
1 tbsp. extra virgin olive oil
2 tsp. coarsely ground black pepper
Tabasco sauce, a few drops or more to taste
Kosher salt, to taste

Preheat oven to 375°F.

Place bread on a cookie sheet and brush lightly with olive oil. Bake for 5 minutes, then turn and brush the other side with oil. Bake 5 to 10 minutes more or until edges are lightly brown. Set toasts aside.

Place red pepper, garlic, green onions, capers, and paprika in a food processor bowl and pulse several times to form a smooth mixture. Add cheeses, olive oil, black pepper, and Tabasco and pulse several more times until the mixture is homogenous. Taste, and add salt and Tabasco, if needed. Scrape cheese spread into a small bowl just large enough to hold spread. Cover and chill for at least a couple of hours or up to three days to firm the mixture and let the flavors mingle. Serve with the toasts and vegetables (see head note).

Nutrition info (per serving) Cheese and Roasted Pepper Spread on Toasts: CALORIES 265 (146 from fat); FAT 17g (sat. 7g); CHOL 33mg; SODIUM 396mg; CARB 20g; FIBER 1g; PROTEIN 10g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags