Even though the school year is about to start, which chronologically means that autumn is just around the corner, usually some of our balmiest, least windy weather occurs in late August and September. This makes it a perfect time for enjoying the late evenings by entertaining friends outdoors.
In fact, as people come and go on vacations, it’s a good time to be prepared for impromptu entertaining. It’s fun to be able to ask friends – and friends of friends – to share some snacks along with a cold drink or a glass of wine.
If you’re like me, some foods are impossible to keep on hand with the idea of serving them to drop-in company. Chips of all kinds and salted nuts fall into this category. They’re too easy to just grab by the handful, so if I want to be prepared, I need something that’s a bit more complicated, so it’ll be there when I need it.
I’ve found a number of cheese-based spreads that fit the bill nicely. They are a great way to dress up crackers that are too boring to eat on their own, or sliced and broiled baguette rounds, for when last night’s bread is a little too firm to serve without toasting.
This first recipe was inspired by a product I found at Trader Joe’s. I liked it, so I looked on the Web and found this version at the site www.thatsmyhome.com.
Pesto and Sun-dried Tomato Cheese Torta
1 1/2 lbs. mascarpone or cream cheese, softened
6 oz. Montrachet cheese, softened
1/2 cup butter, softened
1 1/3 cup basil pesto
1 jar (7 oz.) sun-dried tomatoes, drained and minced
1/3 cup pine nuts, toasted and coarsely chopped
Step 1: Combine the mascarpone, Montrachet and butter until smooth.
Step 2: Line a 9 x 5 loaf pan with wax paper and add 1/3 of the cheese mixture, 1/3 of the sun-dried tomatoes and 1/3 of the pesto. Repeat this process two times.
Step 3: Top with the pine nuts. Cover with wax paper and press down firmly. Refrigerate overnight.
Step 4: Unmold while chilled and let come to room temperature before serving. Unmold and serve at room temperature.
Roasted Red Pepper Spread
(also from www.thatsmyhome.com)
2 red peppers, halved, seeded and de-veined
1 Tbs. olive oil
1/2 lb. cream cheese, at room temperature
1/4 cup sour cream, at room temperature
1/2 red onion, coarsely chopped
4 drops Tabasco sauce
1/4 tsp. Worcestershire sauce
Pinch cayenne pepper
2 Tbs. finely chopped chives
Step 1: Preheat the broiler. Place the pepper halves directly on a broiler tray pan and spoon the olive oil over them.
Step 2: Broil the pepper halves, turning often, until the skins are charred. Transfer to a small paper bag and fold to seal. Set aside to cool inside the bag. When cool, rub the charred skin from the peppers and cut them into a fine dice.
Step 3: Work the cream cheese until soft, with a wooden spoon or electric mixer on low. Add sour cream, onion, Tabasco sauce, Worcestershire sauce and cayenne pepper and mix slowly until smooth.
Step 4: Add the peppers and chives and mix well. Cover and refrigerate for at least one hour.
Step 5: Let the spread come to room temperature before serving. Serve with small knives for spreading on crackers or raw vegetables.
Here is a recipe that gives a nod to approaching autumn with the inclusion of walnuts.
Blue Cheese Spread with Walnuts
(adapted from “The Joy of Cooking,” 1997 edition)
8 oz. cream cheese, softened
2 oz. blue cheese
2 Tbs. port (optional)
1 Tbs. toasted, chopped walnuts
Step 1: Combine cheeses and port and mix until blended.
Step 2: Scrape into a small serving bowl and sprinkle with the walnuts.
Step 3: Serve with sliced French or rye bread, or sliced apples and pears. If using fruit, soak it in a bowl of water and lemon juice to prevent browning.
Olive Tapenade and Goat Cheese Spread
(adapted from “Good Things for Easy Entertaining” by Martha Stewart)
1/4 cup store-bought green or black olive tapenade (or to make your own, simply combine finely chopped pitted olives, salt and olive oil)
3 Tbs. fresh thyme leaves
5 Tbs. finely chopped walnuts
1/4 cup dried currants
5 oz. fresh goat cheese
Step 1: Combine tapenade, thyme, walnuts and currants.
Step 2: Lightly combine the olive mixture with the goat cheese.
For a more elegant presentation, you can assemble crostini before serving:
1 5- to 6-oz. baguette, cut on the diagonal into 1/4-inch slices
2 Tbs. olive oil
Step 1: Preheat oven to 350 degrees
Step 2: Brush each bread slice lightly on both sides with olive oil.
Step 3: Place on a large baking sheet and toast just until lightly golden, about five to six minutes on each side, turning once.
Step 4: Remove to a wire rack to cool.
To assemble, leave the olive mixture and goat cheese separate. Spread about 2 tsp. goat cheese on each crostini, and top with the olive mixture. Garnish each with a fresh thyme sprig.
Pita Chips
(adapted from “Everyday Italian” by Giada di Laurentiis)
4 pita breads, split horizontally in half
2 Tbs. olive oil
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
Step 1: Preheat oven to 400 degrees.
Step 2: Cut each pita half into 8 wedges.
Step 3: Arrange pita wedges evenly on a large baking sheet. Brush with the oil, then sprinkle with the oregano and salt and pepper.
Step 4: Bake for eight minutes, then turn the wedges and bake for about eight minutes more until they are crisp and golden.
Both these toasted breads can be cooled and stored overnight in an airtight container.
