1/2 to 3/4 pound Grated Parmigiano Reggiano cheese
16 oz. Ricotta Con Latte cheese
1 Tablespoon Chopped fresh rosemary
3/4 to 1 teaspoon McCormick California Garlic Parsley powder
1 pound Peppadew peppers (located in the salad bar of your deli/food store) or fresh mushrooms
Optional: If cream, etc. (see below) is added you can use it as a chip dip.
DIRECTIONS AND NOTES:
Blend all but the peppers. (This keeps well and the flavor will improve if you allow it to sit in your refrigerator, etc. so the flavors blend, before serving.)
Use a small spreader or cut a corner off of a sturdy (freezer) plastic bag and place spread in the bag. Squeeze the bag so the spread comes out of the corner, like a piping bag.
If the spread is too stiff, add some cream, or half & half, or evaporated milk to desired consistency and this then can be used as a dip too.
Ingredient amounts may be adjusted to individual taste.
I developed this recipe for a demo presentation in a grocery store.
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