Thursday, April 23, 2009
Herbed cream cheese
I have a garden on my balcony. I grow lettuce, tomatoes, eggplants, strawberries, peppers, and tons of herbs. The herbs are perfect for herbed cream cheese. There is really no recipe. I use a combination of dill, chives, and garlic scapes. Mince them finely and use a spoon to mix them into room-temperature cream cheese. It's hard to use too much of the herbs because you'll be putting the cream cheese on something (I hope), so get more herbs than you think you need. This is Jon's breakfast plate this morning. We also really love sandwiches made with a good layer of herbed cream cheese on each slice of bread and a thick layer of thinly-sliced cucumbers in the middle. It's divine.