Mediterranean cranberry spread
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2 /3 cup (150 mL)
, about 125 g
ground white or black
In a blender or food processor, combine cheese and oil. Whirl until fairly smooth.
Add cranberries and whirl until finely chopped. Taste and add pinches of rosemary and ground pepper. Use right away or refrigerate.
Mixture thickens when chilled and will keep well, covered, for 2 days. Use as a spread on thin slices of whole-grain bread, then top with a tiny fresh rosemary sprig. Or spread on tiny tea biscuits, top with a slice of cucumber or thinly sliced roast turkey or beef, then sandwich together. Or spread over tortillas, top with slices of arugula or spinach, then roll up and slice.