Roasted Garlic Spread
Submitted by peterhann
Roasted garlic cream cheese spread with brandy-soaked currants and toasted almonds makes an elegant appetizer for entertaining.
YIELD
4 cupsPREP
40 minCOOK
0 minREADY
2 hrsWhole roasted garlic heads transform from sharp to sweet and buttery, then get whipped into cream cheese with unexpected additions.
Currants macerated in brandy add pops of sophisticated sweetness, while toasted almonds bring crunch and nutty depth.
The result is a spread that looks impressive on a cheese board but comes together with minimal effort.
Serve it with crackers, crostini, or sliced baguette for an appetizer that’ll have guests asking for the recipe.
Pro Tips
- Roast garlic in advance; it keeps refrigerated for up to a week
- Let the spread come to room temperature before serving for best spreadability and flavor
- Make this up to 5 days ahead, freeing you up for other party prep
Ingredients
Directions
In a medium bowl, macerate (soften by soaking) the currants in the brandy for 30 minutes.
Drain well and return to the bowl. Squeeze the roasted garlic pulp from the heads into a bowl, taking care to remvoe any bits of skin from the pulp.
Add the roasted garlic to the currants, along with the cream cheese and almonds. using an electric mixer, beat on low speed until all ingredients are thoroughly combined.
Season with salt and pepper.
Refrigerate for at least 2 hours before serving.
Can be refrigerated for up to 5 days.
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