Charlie calls this combination Priscilla Boursin. It’s Fresh Garlic Parsley Scallion Cheese Spread you can use as a centerpiece on a charcuterie board. If, like me, you crave fresh foods during Eating Season, consider making this simple spread to serve with raw and blanched vegetables, stuffed in cherry tomatoes and baby sweet peppers or spread on sandwiches.
This creamy spread comes together in a few minutes using a stand mixer or stiff rubber spatula. Just make sure the cream cheese and butter are at room temperature. We keep cream cheese on hand in the freezer to make this when needed. When thawed overnight in the refrigerator, the cream cheese blends easily into the butter. If you have some leftover plain goat’s cheese or feta, toss it into the mixture. We usually keep scallions and parsley on hand too. If you can get chives, add them. And a pinch of fresh tarragon enhances the flavors without overwhelming the flavor profile.
Once the cheese mixture is made, portion it into one or two small ramekins that you have lined with plastic wrap.
Level it out with a spatula.
Wrap it up tightly.
Store in the refrigerator, the herb cheese spread will keep for a week.
I often prefer blanched or partially cooked vegetables on a crudités or vegetable platter instead of to raw ones. The partially cooked carrots, green beans, peas, asparagus, cauliflower and broccoli have move flavor and are easier to chew than when raw. For this presentation, I boiled string beans and snap peas until tender crisp then chill them in ice water. Scattered around the rim of an old plate from Restaurant du Village, I have the base for a wreath shape presentation.
I piled on the cooked snap peas, cherry tomatoes and sliced baby red onions then tucked in some tender radicchio leaves. Served with Almond Romesco Sauce, you have a make-your-own canapé station
Guests take a slice of bread or cracker, spread it with some of the Fresh Garlic Parsley Scallion Cheese Spread and Almond Romesco Sauce then pile a few veggies on top.
Ingredients
2 ounces unsalted butter, softened
8 ounces cream cheese, softened
Pinch fine salt
1 tablespoon heavy cream
1 fat clove of garlic, minced
1 scallion, finely minced .
2 tablespoons finely minced flat-leaf parsley
Pinch fresh ground white pepper, more as needed
Directions
- Cream together the butter and cream cheese in the bowl of a mixer fitted with the paddle. Dissolve the salt in the cream and add it to the cream cheese mixture. Blend, on low speed scraping the bowl as needed until smooth.
- Add the remaining ingredients. Beat until smooth. Adjust the seasonings with more salt and pepper as needed.
- Line one 10-ounce bowl or mold with plastic wrap. Pack the cheese mixture into the bowl. Smooth the top and wrap tightly.
- Refrigerate the cheese mixture for several hours before using. This herb cheese spread will keep for up to 4 days in the refrigerator.
