herbed cheese spread

By pdav

serve with biscuit crostini recipe:


1 (24-oz.) package frozen tea biscuits
2 tablespoons olive oil

Preparation
Preheat oven to 350°. Bake frozen tea biscuits according to package directions. Cool completely on a wire rack (about 10 minutes). Cut biscuits in half, and brush cut sides lightly with olive oil. Arrange biscuits, cut sides up, on baking sheets. Bake 20 minutes or until crisp, turning after 15 minutes.


Southern Living
DECEMBER 2011









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Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 (8-oz.) package feta cheese, softened
• 1/2 cup butter, softened
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons lemon zest
• 1 teaspoon freshly ground pepper
• 1 garlic clove, pressed
• Biscuit Crostini
• Garnishes: fresh rosemary sprigs, sweetened dried cranberries

Details

Cooking time 24mins

Preparation

Step 1

Preparation
1. Beat first 9 ingredients at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add salt and freshly ground pepper to taste.
2. Line 2 (10-oz.) ramekins with plastic wrap, allowing 3 inches to extend over sides; spoon cheese mixture into ramekins. Cover and chill 24 hours.
3. Invert cheeses onto serving dishes. Serve with Biscuit Crostini. Garnish, if desired.