- 1 eight ounce cream cheese, softened
- ¼ cup softened butter
- ½ cup minced basil
- ¼ cup chopped walnuts
- 1 tablespoon vinegar
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes, crushed
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- Beat the cream cheese, and butter with an electric mixer until smooth. DO NOT USE A FOOD PROCESSOR. Stir in the basil, walnuts, vinegar, garlic, red pepper and salt and pepper until combined.
- Serve immediately or cover and chill up to three days. For a salad topping you can also shape it into a log and wrap in plastic wrap and refrigerate. When ready to make the salads, slice the log into ½ inch coins, put in the freezer for about 5-10 minutes and then broil until they start to melt. Serve them over mixed greens with a light vinaigrette.
Comments: In addition to a spread, this cheese is also wonderful slightly warmed and sliced atop a salad.