Garlic Cheese Creme À La Cusana
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 250 g butter, room temperature
- 125 g sheep`s cheese, crumbled into small pieces
- 125 g cream cheese, in portions
- Garlic, plentiful, or to taste
- Basil, fresh, chopped, to taste
- salt and pepper
- herbs Provence
Print Recipe
Pin Recipe Instructions
- Beat the butter at room temperature very intensively and for a long time (7-10 minutes) with the hand mixer on the highest setting.
- Mix the crumbled sheep`s cheese and cream cheese with the butter mixture and stir again for 3-5 minutes with the hand mixer.
- Stir in plenty of crushed garlic, I personally take about 5-8 cloves (or more) depending on the size of the cloves and taste.
- Add freshly chopped basil leaves (amount to taste) and mix.
- Season with salt and pepper and season with plenty of Provence herbs.
- A side dish that is likely to hit: grilled flatbread.
- I calculated 50g / person for this recipe, please adjust the amount if necessary. I always do a little more myself, because the cream is highly addictive.
- Depending on your preferences and needs, you can reduce the lush fat, e.g. with Campina light gold butter, Salakis light feta and cream cheese light. This does not mean a deterioration in taste - but a relief of conscience!
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