Ingredients
1/4 cup drained roasted red peppers
5 pitted black olives, chopped
1 tub (12 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup lightly packed fresh basil
1 clove garlic
RITZ Crackers
Method
Sources
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Recipe1M+
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Provençal olive paste — crostini, sandwiches, pasta, fish topping
French double cream Brie — baked Brie, cheese boards, sandwiches
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Provençal olive paste — crostini, sandwiches, pasta, fish topping
French double cream Brie — baked Brie, cheese boards, sandwiches
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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cut star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. chop pepper trimmings and remaining peppers; combine with olives. use pulsing action to blend cream cheese spread, basil and garlic in blender until smooth. wash cream cheese tub; line with plastic wrap, with ends extending over side of tub. spoon 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. press firmly into cup with back of spoon. refrigerate 1 hour. unmold cheese spread onto plate; discard plastic wrap. top cheese spread with nuts and pepper star. serve with crackers.