Fresh White Or Yogurt Cheese With Three Peppers An... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can use my fresh white cheese or yogurt cheese for this recipe or you can purchase cheese. This recipe is from “The Good Stuff” Cookbook by Helen Witty Ingredients:
1 cup firm fresh white cheese or yogurt cheese |
2 tbsp. unsalted butter, softened |
salt to taste |
1 small or medium clove garlic, minced to a fine pulp, optional |
medium or sweet hungarian paprika, to taste (start with 1 tsp.) |
freshly ground white pepper, to taste |
2 to 3 tbsp. chopped, well-drained bottled pimientos or roasted red peppers (for a mild spread); or 1 tbsp. or more to taste, chopped, well-drained canned or pickled jalapeno peppers (for a hot spread) |
Directions:
1. Beat the cheese with the butter, a little salt, the optional garlic, the paprika and white pepper until amalgamated to a cream. Fold in the pimientos or the jalapenos (or use both). Let all this mellow for awhile at room temperature before serving and adjust the seasonings after the mellowing period. Refrigerate leftovers for up to 2 days.
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