From late Spring to early Fall, we have the extreme pleasure of being part of a group that enjoys Lake Michigan in a 40+ foot sailboat. Whether there is a lot of wind or not much at all, it is always a great time because of the people comprising our group. Captain Tom leads our crew, with first mates Nick, Andrew, Julie & Eric. Nick, Andrew & Eric are also adept at piloting the boat, as is Amy. Amber can usually be found on the bow of the boat as lookout. I prefer to help out with the lines as needed and be the official photographer, documenting the excursions.
Everyone going out on the boat brings along snacks and drinks to share with the assembled group. I use these outings to taste test recipes for my blog quite often. This group of friends is very open and honest with their opinions on the foods I’m presenting. Most have been well received and made it onto the blog. A few did not and will never appear here!
This appetizer spread was a hit with the sailing group. We enjoyed it on an assortment of crackers and with fresh veggies. It also worked well as a bagel spread! Another friend relayed that the spread was a huge hit at her family gathering. This one’s a keeper and will be made often!
Three Cheese Herb Spread
Three Cheese Herb Spread (adapted from foodandwine.com) Time Required: 15 minutes, Makes: 2 1/2 cups
Ingredients:
- 2 garlic cloves, crushed
- 3/4 teaspoon kosher salt
- Pinch of crushed red pepper flakes
- 8 ounces cream cheese
- 8 ounces mascarpone cheese
- 8 ounces goat cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh chives
- 1 teaspoon dried marjoram leaves
- 1 heaping teaspoon fresh tarragon leaves
- freshly ground black pepper
Instructions:
Combine the garlic, salt, and red pepper flakes in the bowl of a food processor. Pulse until the seasonings are coarsely ground, about 5 times.
Coarsely grind the seasonings.
Add the cream cheese, mascarpone, goat cheese, and olive oil to the processor. Process the cheeses until the mixture is smooth. Add the chives, marjoram, tarragon, and a few grinds of black pepper to the bowl and process again until the mixture is well combined.
Add the herbs after the cheese has been incorporated.
Process the mixture until it is smooth,.
Store the spread in an airtight container in the refrigerator. Bring it to room temperature before serving.
Serve with crackers and pita chips. Or veggies!
It makes enough to feed a hungry crowd!
Serve with crackers, pita chips, fresh veggies, or bagels.
There’s plenty here to feed a crowd! ~Linda
Three Cheese Herb Spread (adapted from foodandwine.com) Time Required: 15 minutes, Makes: 2 1/2 cups
Ingredients:
- 2 garlic cloves, crushed
- 3/4 teaspoon kosher salt
- Pinch of crushed red pepper flakes
- 8 ounces cream cheese
- 8 ounces mascarpone cheese
- 8 ounces goat cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh chives
- 1 teaspoon dried marjoram leaves
- 1 heaping teaspoon fresh tarragon leaves
- freshly ground black pepper
Instructions:
Combine the garlic, salt, and red pepper flakes in the bowl of a food processor. Pulse until the seasonings are coarsely ground, about 5 times. Add the cream cheese, mascarpone, goat cheese, and olive oil to the processor. Process the cheeses until the mixture is smooth. Add the chives, marjoram, tarragon, and a few grinds of black pepper to the bowl and process again until the mixture is well combined.
Store the spread in an airtight container in the refrigerator. Bring it to room temperature before serving.