Baked Mediterranean Cheese Spread
Served warm, this spread gets its flavor from olives, roasted red peppers and our Greek Rub.
- 1 oz (30 g) grated fresh Parmesan cheese (about 1/4 cup/50 mL packed), divided
- 1/3 cup (75 mL) finely chopped Caesar-flavored croutons
- 1/2 cup (125 mL) pitted kalamata olives, divided
- 2 pkg (8 oz/250 g each) cream cheese, softened
- 1 tbsp (15 mL) Greek Rub, divided
- 2 garlic cloves, pressed, divided
- 3/4 cup (175 mL) roasted red peppers, drained and chopped
- 2 tbsp (30 mL) olive oil
- 3 (6-in./15-cm) pita pocket bread rounds
- 1/4 tsp (1 mL) salt
Preheat oven to 400°F. Grate half of the Parmesan cheese using Rotary Grater. Finely chop croutons using Food Chopper. Combine grated Parmesan cheese and croutons in Stainless (4-qt.) Mixing Bowl; set aside. Coarsely chop olives using Chef's Knife; reserve 2 tbsp for topping. In Classic Batter Bowl, combine cream cheese, remaining olives, 2 tsp of the rub and 1 garlic clove pressed with Garlic Press; mix well.
Shape cream cheese mixture into a ball; roll in crouton mixture to coat completely. Place cream cheese ball in center of Large Round Stone with Handles; press to form a 6-in. disk. Press center of disk, creating a 1/2-inch-deep well with a 1-in. border around edge. Chop peppers; combine peppers, remaining 1 tsp rub and reserved olives in Small Batter Bowl; spoon into well of cheese spread.
Press remaining garlic clove into (1- Cup) Prep Bowl; combine with oil. Split pitas in half horizontally using Color Coated Bread Knife to make six 6-in. circles. Brush cut sides of pitas with oil mixture; cut each circle into six wedges for a total of 36 wedges. Arrange wedges cut side up around cheese spread; sprinkle with salt. Grate remaining Parmesan cheese over cheese spread and pita wedges. Bake 14-16 minutes or until pita wedges are golden brown and crisp. Serve warm.
- 12 servings of 3
- 12 servings of 3
Nutrients per serving:
U.S. Nutrients per serving: Calories 230, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 40 mg, Carbohydrate 12 g, Protein 5 g, Sodium 460 mg, Fiber 0 g
For this recipe, soften cream cheese by letting it stand at room temperature for at least 30 minutes. Do not soften it in the microwave. This can make the cheese too soft to handle.