Honey, Pass the Spread 

A cheesy spread for entertaining 

| Recipes | Raquel Pelzel
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

WHAT’S HOT

Sesame-Soy Surprise

How to make Jonathan Waxman's favorite sauce » tthearts1051 SHARES

The Best Berries Meet the Wine of Summer

Master preserver Kevin West combines raspberries and rosé » tthearts672 SHARES
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


Cook Time: 45 minutes

  • INGREDIENTS
  • 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

DIRECTIONS

1. Roast the garlic: Preheat the oven to 350°. Cutting crosswise, slice off the top third of the garlic and discard. Set the bottom two-thirds of the head on a 12-inch sheet of aluminum foil. Drizzle the olive oil over the exposed garlic cloves, then season with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Wrap the aluminum foil loosely around the garlic and bake until the garlic cloves are golden-brown and a paring knife easily slips into a clove, about 45 minutes. Remove the garlic from the oven and unwrap. Set aside to cool slightly, then squeeze the garlic cloves from the head. Remove 6 garlic cloves and add them to the bowl of a stand mixer fitted with the paddle attachment (reserve the remaining roasted garlic in an airtight container for up to 1 week).

2. To the stand mixer bowl, add the goat's-milk cheese, ricotta, cream cheese and the remaining ¼ teaspoon of salt. Beat on medium speed until combined and there aren't any large garlic pieces, scraping down the mixer bowl as needed, about 1 minute. Scrape the cheese mixture into a medium bowl and use the bottom of a spoon to make a well in the center. Drizzle the cheese with honey, then sprinkle with more pepper and the fresh herbs. Serve with the toasted sourdough.

Check Out Colby and Megan Garrelts' Cookbook
Download Tasting Table's Winter Cookbook!
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Rye 10551 Mission Rd. Leawood KS 66206 913-642-5800
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join