Fresh White Or Yogurt Cheese With Two Kinds Of Oli... |
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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, or 1 tbsp. full-bodied olive oil |
2 tbsp. chopped, pitted oil-cured black olives |
2 tbsp. chopped, pitted green olives |
1 to 2 tsp. chopped drained capers, optional |
freshly ground white pepper; to taste |
few drops of fresh lemon juice, if needed |
Directions:
1. Beat the cheese with the butter until amalgamated to a cream, then fold in the olives, the capers, if used and the pepper. Taste and add a few drops of lemon juice if you think the added tartness would be good. You won’t need salt, thanks to the olives. Let the spread mellow for an hour or two at room temperature before serving. Refrigerate leftovers for up to 2 or 3 days.
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