Recipe

Fresh White Or Yogurt Cheese With Two Kinds Of Olives Recipe


Fresh White Or Yogurt Cheese With Two Kinds Of Olives Recipe
You can use my fresh white cheese or yogurt cheese for this recipe or you can purchase cheese. This recipe is from “The Good Stuff” Cookbook by Helen Witty

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Ingredients
  • 1 cup firm fresh white cheese or yogurt cheese
  • 2 tbsp. Unsalted butter, softened, or 1 tbsp. Full-bodied olive oil
  • 2 tbsp. Chopped, pitted oil-cured black olives
  • 2 tbsp. Chopped, pitted green olives
  • 1 to 2 tsp. Chopped drained capers, optional
  • freshly ground white pepper; to taste
  • few drops of fresh lemon juice, if needed

Directions
  1. Beat the cheese with the butter until amalgamated to a cream, then fold in the olives, the capers, if used and the pepper. Taste and add a few drops of lemon juice if you think the added tartness would be good. You won’t need salt, thanks to the olives. Let the spread mellow for an hour or two at room temperature before serving. Refrigerate leftovers for up to 2 or 3 days.

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Comments


I know this stuff has got to be good. How am I going to remember this so I can fix it when I NEED to! Thanks!


Yummy. This sounds great. Love the sounds of it. You have my 5.


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