Honey, Pass the Spread
A cheesy spread for entertaining
Any soft cheese can be worked into this spread.
Colby and Megan Garrelts opened Rye in Leawood, Kansas, intending to create a restaurant that their friends and family could frequent on more than just special occasions. Veterans of such fine-dining restaurants as Chicago’s Tru, the couple did a 180 by focusing Rye’s menu on Midwestern-inflected, homespun dishes. Many of the recipes were even born in the Garrelts’ home kitchen. This three-cheese-and-herb spread is one of them. They make theirs with Green Dirt Farm’s cottage-like sheep’s-milk cheese, but we used sheep’s-milk ricotta to great results.
Three-Cheese Herb-and-Honey Spread
Yield: 6 servings
1 head garlic
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, plus more for serving
4 ounces fresh goat's-milk cheese (chèvre), at room temperature
½ cup fresh ricotta cheese (preferably sheep's-milk), at room temperature
¼ cup cream cheese, at room temperature
Honey (preferably wildflower), for serving
Roughly chopped fresh herbs (such as basil, chervil, tarragon, dill or parsley), for serving
1 small loaf sourdough bread, thickly sliced crosswise and lightly toasted