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Cream cheese spread with sunflower seeds

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Ingredients for 4 servings:

  • 100 g sunflower seeds
  • 1 sprig(s) of thyme
  • 250 g double cream cheese
  • 3 tbsp crème fraîche
  • 2 garlic cloves
  • Sea salt
  • White pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Very quick spread – extremely tasty!

Roast the sunflower seeds in a dry pan over medium heat until golden yellow. Then let them cool on a plate, as they will continue to brown in the hot pan. Chop about 3/4 of the seeds with a large, heavy knife or in an onion chopper. Then wash the thyme, toss it dry, pluck the leaves from the stems, and chop finely. Mix the cream cheese with the crème fraîche. Stir in the crushed sunflower seeds and chopped thyme. Press the garlic cloves through a press and season with sea salt and pepper to taste. Serve the spread sprinkled with the remaining sunflower seeds. Goes well with baguette or fresh wheat germ rolls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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