World`s Best Sheep Cheese Cream
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 3 hrs 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon ajvar
- 200 g sheep cheese, mashed with a fork
- 100 g cream cheese, natural
- 1 packet herbs, Italian (frozen)
- 1 clove garlic, finely chopped
- 1 pinch (s) pepper
- 1 pinch (s) chili powder
- possibly salt (if necessary)
Print Recipe
Pin Recipe Instructions
- Mix all ingredients, sharpen with pepper and chilli powder and, if necessary, carefully add salt, because depending on the type, the sheep`s cheese is often salty enough.
- If possible, let it steep for two to three hours before serving. Tastes good with all types of bread and keeps in the refrigerator for a few days.
- You can vary the proportions depending on the desired consistency, the mass becomes particularly spreadable with the hand blender. I prefer it when there are still sheep`s cheese crumbs in it and stir with a fork. Ajvar, which is available in mild and spicy, is also a matter of taste. Personally, I prefer the mild variant and season with chili powder if necessary, but both are delicious.
- The cream cheese can be lean if you want to save fat. It actually hardly tastes through, but rather makes it easy to spread.
- If you don`t have frozen Italian herbs on hand, you can also use fresh parsley and chives plus dried Provence herbs.
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