837 spread recipes

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Smoked salmon platter with a tangy apple-horseradish cream, sliced black bread, steamed broccoli, capers, and lemon wedges. A light, elegant spread ready in just 15 minutes.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Pistachio mint cake is a green-tinted sheet cake with chocolate chips, baked in a 9x13 pan and topped with melted Andes mints spread into a glossy chocolate glaze.

Rolled veal scallops with prosciutto: pounded veal cutlets spread with sage-garlic butter, layered with prosciutto and fontina, rolled, skewered, and broiled. Italian saltimbocca on a stick.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Cream cheese butter cookies with a raspberry jam thumbprint. Tender, melt-in-your-mouth shortbread enriched with cream cheese. No leavening, no spreading.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

If you're tired of the same old sandwich spreads, then try this variation of butter that's made with parsley leaves.