My go to cheese spread recipe

[wrgilb]

This is from the cheese ingredient part of Chef Jean-Pierre's Potato Fondant recipe. After having tried this potato dish, I liked the cheese part so much that I now make this all the time for a cheese dip/spread. It's so good I end up licking my utensils that I mixed it with and running my finger around the bowl to get every last bit. Kind of like we all used to do with the mixer beaters after our mothers made chocolate frosting.

• 2 ounces of Good Brie
• 2 ounces Goat Cheese
• 2 ounces Cream Cheese
• 1 teaspoon Garlic chopped very fine
• 1 tablespoon Parsley chopped
• Salt and pepper to taste

Get yourself some of your favorite crackers and enjoy. I usually make a double batch and it last for a couple of days. I just finished a quadruple batch that we're taking to a party and licked the bowl clean!

[fzxdoc]

This sounds really delicious! Thanks. I'm always looking for yet another way to eat more cheese.

Kathryn

[wrgilb]

The only bad part is that once you start eating it, it's hard to stop. :-)

[fzxdoc]

I have so many of your great recipes in my Paprika app that I should just make a separate "wrgilb" category!

Thanks again for the recipe. I'm eager to try it.

Kathryn

[wrgilb]

Thanks Kathryn, Let me know how you like it. I usually put the Brie in the freezer for a little before cutting the rind off. Makes it easier to deal with, then I'll let it soften up before trying to mash the cheeses together.

Bill

[HawkerXP]

Cheese!

[HawkerXP]

Let’s not forget about the last of the homemade onion dip. What do you do when the chips are gone? 👈🏻👆🏻👇🏻 finger dipping!!

[hoovarmin]

Thanks for this! I make your shrimp marinade recipe all the time.

[wrgilb]

That party that I took the cheese to, I also did 100 of my shrimp and they were all gone in about 20 minutes, I got 2 myself.

[fzxdoc]

Well, no wonder, wrgilb .

K.

[fzxdoc]

Oh, golly, I just watched Chef Jean-Pierre's video for making the cheese spread-stuffed fondant potatoes. What a delicious-looking recipe, and the best part is that you can make them a few days ahead and just warm them through the day of. Perfect for an easy showstopper potato side dish when entertaining. I've got to give this a try.

Thanks for leading us to that video, wrgilb . Have you made that fondant potato recipe as well?

https://chefjeanpierre.com/recipes/fondant-potatoes-recipe/

Kathryn

[wrgilb]

I make it often when we have company. People are impressed with the presentation because most of them haven't seen it before, but then the taste is even better, it's a winner.

[hoovarmin]

I watched it, too. I'm dying to try that out.

[IowaGirl]

Jaques Pepin does something roughly similar with bits and bobs of leftover cheese: https://www.foodandwine.com/recipes/fromage-fort

I like the use of the softer cheeses (cream cheese and brie) in your version to make the spread extra creamy.