roasted garlic schmear
We’re on to day 2 of the circuit breaker now and so far so good. Completed my morning yoga workout and once I showered, it was time to look for food. Its times like this that I’m thankful that I have a fridge stocked with random bits and things that I can just throw together to create a meal.
Today I found a jar of roasted garlic schmear that I made a week ago and together with some frozen ciabatta and smoked salmon, I had a full brunch plate. This roasted garlic schmear is probably one of the best finds of 2020. At that point, we were making Food52’s no bake lime cheesecake and we probably ate like two blocks of cream cheese in 2 weeks. Yes, it is that good. The schmear pretty much goes well with anything. Bread, bagels (my favourite) and even biscuits.
Recipe
Ingredients
2 heads of garlic
Olive oil (about 1 tablespoon)
Salt
1 block of cream cheese (softened at room temperature)
Cracked black pepper
Finely minced chives
Finely chopped dill
2 tbsp Heavy cream (for whipping)
Method
Cut the tops off of your heads of garlic, sprinkle with salt and drizzle with the olive oil, and wrap tightly in foil; roast for 40-45 minutes, or until garlic is soft and golden; unwrap from foil and allow the heads to slightly cool just until they can be handled; then, squeeze the cloves from their papers and mash with a fork or knife into a paste; set aside.
Meanwhile, whip your heavy cream until medium peaks form. In a separate bowl, mix in your softened cream cheese, then add to it the cooled roasted garlic paste, along with a couple of pinches of salt and cracked black pepper, plus the minced chives and chopped dill. Mix all the ingredients.
Lastly, gently fold in your whipped cream until well combined. Store the schmear in a covered container in your fridge for as long as you would regular cream cheese.
