Fresh White or Yogurt Cheese with Two Kinds of Olives
From auntybea 15 years ago
- - to make
- Serves 1
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
Ingredients
- 1 cup firm fresh white cheese or yogurt cheese shopping list
- 2 tbsp. unsalted butter, softened, or 1 tbsp. Full-bodied olive oil shopping list
- 2 tbsp. Chopped, pitted oil-cured black olives shopping list
- 2 tbsp. Chopped, pitted green olives shopping list
- 1 to 2 tsp. Chopped drained capers, optional shopping list
- freshly ground white pepper; to taste shopping list
- few drops of fresh lemon juice, if needed shopping list
How to make it
- 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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" It was excellent "