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

Oatmeal Irish Soda Bread Recipe

Fresh, homemade bread is faster and easier than you think with dough that mixes in five minutes and needs no time to rise

Hello Pizza Turns 5, Ann Kim Short-listed for James Beard Award

Hello Pizza might have middle-child syndrome next to Ann Kim's other pizza shops—but this is what makes it worth revisiting

2018 James Beard Award Finalists

Minnesota chefs stay prominent in the James Beard shortlist

Brews for Good

Guinness is donating $1 to charity for each adult that dons a ‘stache and shares on social media now through March 31, 2018

3 Reasons to Brunch This Weekend

Elegant N/A drinks, outstanding oeufs, and the best of ’80s hair rock this weekend

Blueberry-Walnut Squares Recipe

Enjoy a double-dose of antioxidants with walnuts and blueberries in this treat

Oscar Party Appetizers

Elevate your table with a trio of jazzed up party bites for a win in the best supporting snacks category

Exploring Washington Wines

Sample and discover delicious wines from our country’s second-largest wine-producing area at the Food & Wine Experience March 3 and 4

27 Best Twin Cities Restaurants For Wine

From big-name wine experts to surprising hidden gems, here's where you can always get a glass of great wine
Edit ModuleShow Tags
Edit ModuleShow Tags