I am sharing two cheese spread recipes that were featured in the Lufkin Daily News and the Brookshire Brothers Cooking School. They were very popular at catered events and super easy to make. Cheese spreads look so much better than logs or balls which look terrible when someone digs into them. That’s why we always served spreads– they looked great all night long. Enjoy!
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Smoked Gouda Spread
Servings 2 cups
Equipment
- grater
- bowl
- measuring spoons
- measuring cups
Ingredients
- 1 7-ounce round Smoked Gouda Cheese
- 1 tbsp red onion chopped
- 1 2 ounce jar diced pimento drained
- 1/2 cup mayonnaise
- 1 tbsp fresh parsley, chopped or 1/2 tsp dry
- 2 drops Lousiana Hot Sauce can add more
Instructions
- Cut smoked gouda cheese in half, remove the wax covering and grate.
- In a medium bowl, mix all ingredients. Refrigerate until 30 minutes prior to serving time.
- Serve on garlic rounds, crackers or on a sandwich.
Cheddar Pecan Spread
Servings 2 cups
Equipment
- bowl
- measuring cups
Ingredients
- 1 8 ounce package shredded cheddar
- 1/4 cup toasted pecans see post on toasted pecans
- 1 each green scallion sliced thin
- 1/2 cup mayonnaise
Instructions
- In a medium bowl, mix all ingredients. Refrigerate until 30 minutes prior to serving time. Serve on garlic rounds, crackers or sandwiches.
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