So.. I had this great idea for a type of spread

Joined Oct 23, 2008
Turkey day is coming, and I usually celebrate along with family friends. I've been charged with deep frying the turkey the past couple years, but in addition I like to prep some appetizers to bring along while everyone waits. Last year I did some basic meat and cheese rolls, but I used great product like boars head port roast beef, with sharp provolone.

So to extend that idea this year, I wanted to create little open sandwiches using a similar meat roll but put them on a grilled baguette with a somewhat exotic spread.

The other day in the supermarket I saw a jar of fire roasted red peppers in a garlic oregano oil. I thought.. hmm.. if I mixed that with a good helping of feta cheese and puree it, with a little cracked pepper, could be a great spread for this sandwich idea. So today I gave it a shot. After dipping a cracker in it, the taste was so very familiar... a quick google and I realized my exotic spread is for all intents and purposes good ol' pimento cheese! /img/vbsmilies/smilies/biggrin.gif dang! so much for original.
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Joined Apr 3, 2008
I experimented a while back with the same thing and it was great.  I found that by also adding a bit of greek yogurt to the mix it made a much smoother consistancy.  I like to add a few red pepper flakes too for heat.  Good stuff, it always runs out whenever I serve it at parties.
Joined Oct 23, 2008
Awesome.. that was my exact thought, "this is good but to make it smoother I should add a little greek yogurt" /img/vbsmilies/smilies/thumb.gif
Joined Nov 16, 2010
Roasted garlic and Brie cheese spread.

Remove rind of Brie cheese. Best done right out of the refridgerator while cold.

Place in mixer bowl (let Brie warm up a bit) with cream cheese and roasted garlic.  


Add S&P to taste making sure to mix until salt has fully incorporated and spread is whipped into a spreadable consistency even in a refridgerated state.

Butter 1/4" thick French bread and bake thoroughly to a crouton state.

Place Croustini's on platter around a bowl of the Roasted Garlic and Brie Cheese spread and watch your guests clamoring for another taste!
Joined Oct 2, 2010
Made this only yesterday; panfried scampi with avocado-dip

- Marinade scampi; Peel raw scampi but leave just the tailsection. 'Deveine' (cut the back open, remove the black canal).

Make a marinade; 2tbsp olive oil, zeste of 1/2 lemon (no white!!), small red chilipepper without pips. Mix in a foodprocessor until very fine but not a paste. The little bits must still cling on the scampi when frying them. Put scampi in for 15-30 minutes.

- Avocado dip; very ripe soft avocado, juice of 1/2 lime, tiniest piece of ginger (I used around 1/2 cm square piece), 1-2 tbsp yoghurt (add a little at a time and see how the consistency evolves), some fresh cilantro, s&p. Mix untill right consistency.

- Fry scampi; a dash of olive oil in a pan. Wait until the pan is very hot (check by holding your hand above it). Fish scampi by hand out of the marinade -one by one- so they don't start to steam in the pan. Fry max 30 sec. turn fry 30 sec. Don't forget s&p!! Done.

- Put dip in a small bowl. Put it in the middle of a large plate. Place scampi around it. Divine!
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