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Cream cheese, tomato and basil spread

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Ingredients for 1 servings:

  • 200 g cream cheese
  • 30 g double cream
  • 60 g cocktail tomatoes
  • 1 pinch of salt
  • some pepper, white
  • some basil leaves

Instructions

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

Mix the cream cheese with the double cream, salt, and pepper thoroughly. Deseed the tomatoes, if necessary, and cut into very small cubes. Chop the basil leaves very finely as well. Briefly mix both ingredients together. Be careful with the salt, as the cream cheese is already salted. If left to stand for a long time, some whey may separate. This can either be discarded or stirred in. The spread will keep for 2 days in the refrigerator. The tomatoes don’t need to be deseeded, but water may separate if left standing for a long time.

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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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