Tuscan Cheese Spread Recipes

Steps:

• Immerse plank in water, placing weight on top of plank to keep it submerged. Soak 4 hours.
• Beat cream cheese products with mixer until blended. Stir in 2 Tbsp. tomatoes. Shape into ball; roll in remaining tomatoes, then parsley until evenly coated.
• Refrigerate 1 hour.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Place cedar plank on grill grate over unlit area; top with cheese ball. Cover. Grill 15 to 20 min. or until cheese ball starts to soften, monitoring for consistent grill temperature.

Steps:

• In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
• Add green onions, tomatoes, parsley and chives; gently mix together.
• Refrigerate for several hours or overnight (if possible) to blend flavors.
• If mixture is too thick, stir in some of the artichoke juice.
• Bring to room temperature and serve with water crackers or other crispy bread.
• Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.

Steps:

• Heat oven to 350°F.
• Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Bake 15 min. or until heated through.

Steps:

• Combine all ingredients in a mixing bowl and mix by hand or mixer until well blended. Form into one or more cheese balls if desired. Let stand several hours, or preferably overnight if possible. Serve with your favorite crackers.

Steps:

• Pre-heat oven to 350 degrees.
• Lightly coat small baking dish with olive oil.
• Drain tomatoes of most of the juice.
• In a small bowl combine tomatoes, tomato paste, balsamic vinegar and pesto. Place goat cheese in baking dish and top with tomato mixture.
• Bake until goat cheese ismelted and tomato mixture is bubbly.
• Sprinkle pine nuts over the top and drizzle lightly with olive oil.
• Enjoy!

Steps:

• Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.

Steps:

• Place cream cheese in a microwave safe bow. Add the herbs & spices for the spread except cheese. Microwave for 30 seconds. Mix thoroughly adjust seasonings to taste, refrigerate until ready to serve.
• Add the balsamic vinegar & brown sugar to a small saucepan, bring to a simmer over medium heat, stirring frequently. Reduce heat to med-low and stir occasionally until reduced by half and thickened, about 30-45 minutes. Set aside until ready to serve.
• Combine tomatoes, fresh basil, onions, garlic, and a pinch of salt. Toss and refrigerate at least a few hours, overnight is best.
• When ready to serve spread cheese spread into an oven proof serving serving dish. I spread mine on one half of a 9x9 or 13x9 if doubling or tripling, the other half will be for the bruschetta. Top spread with some Parmesan cheese and bake at 400°F until melted. Spoon bruschetta on the other side of cheese spread. Sprinkle balsamic glaze over tomato mix. Or you can pile the bruschetta on top of the cheese spread. Spread some cheese on some sliced bread and top with bruschetta.