As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread.
'spread' on Serious Eats
For this recipe from Buvette: The Pleasure of Good Food, chef Jody Williams was inspired by Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick.
Traditional spiced Belgian speculoos cookies are turned into a dangerously addictive sweet spread.
Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds.
This Pimento Cheese Spread from Amanda Hesser's The Essential New York Times Cookbook adds a few extra ingredients to the mix, elevating the classic Southern spread with two types of cheddar and homemade mayonnaise. The recipe calls for the cheeses to be ground in a meat grinder, which I'm sure adds a distinctly coarse texture but the large holes of a box grater or even the grating blade of a food processor work just as well.