Herbed Cream Cheese on Cress

Herbed Creamed Cheese on Cress-pinterest

This is a delicious herb feast!

(Another recipe from ‘Cooking for Today’)

If you haven’t got access to all the herbs, improvise by using more of those you have got.

 

 

 

Ingredients

1 punnet of mustard and cress

1 tablespoon each of the following herbs (chopped):

parsley

dill

chives

borage

lemon balm

basil

1 teaspoon of chopped thyme

1 clove of garlic

1 teaspoon of grated lemon rind

1 tablespoon of whipping cream

8 oz / 225g / 1 cup of cream cheese

3 oz. / 75g. /⅓ cup of butter

Method:

  1. Soften the butter and beat together with the cream cheese until smooth.
  2. Stir in the cream and lemon rind
  3. Peel and chop the garlic and stir into the cream cheese mixture with all the chopped herbs
  4. Place in a small bowl and chill for 4-5 hours.
  5. Wash the mustard and cress, drain well and arrange on a plate. Turn out the cheese mixture on top.

I like the idea of the herby cream cheese dressing – it would probably go well with lots of different salads.

Bon appetit!

Linda x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s