Spicy Seaweed & Sesame Cream Cheese Spread
Spicy Seaweed and Sesame Cheese Spread
Yield: 4
Don’t be fooled by the simplicity of this recipe, the whole is even more than the sum of the delicious parts. It’s inspired by a recipe from Olive Oil from Tree to Table by Peggy Knickerbocker that I’ve been making for 20 + years, it never disappoints. Do yourself a favor and make extra Spicy Seaweed-Sesame blend to season everything.
Ingredients
- 2 Tbsp. sesame seeds
- 1-2 Tbsp. Daybreak Spicy Seaweed Flakes
- 1 Tbsp. ground sumac (optional)
- 8 oz. package cream cheese or fresh goat’s cheese
- Good quality olive oil
Instructions
- Toast the sesame seeds in a small, heavy frying pan over medium-low heat until they begin to pop, look slightly golden and smell fragrant. Transfer them immediately to a bowl and crush them slightly with the back of a spoon while they’re still warm.
- Stir the Spicy Seaweed flakes into the toasted sesame seeds. Add the sumac if using it.
- Divide the cream cheese into two equal pieces and shape them into 1/2-inch-thick discs between two pieces of wax paper or parchment paper.
- Place one disc of cream cheese on a serving dish and sprinkle generously with the seaweed-sesame blend. Pour olive oil over to cover the surface.
- Place the second cheese disc on top of the first and repeat the process, sprinkling with plenty of spicy seaweed blend and pouring over plenty of olive oil, it should pool in the dish around the cheese.
- Cover the cheese spread and refrigerate for at least an hour to marry the flavors.
- Serve the spread with crackers, crudité and plenty of fresh bread for dipping up the seasoned olive oil along with the cheese.
Notes
Make spicy goma shio for seasoning rice, vegetables, and noodles by adding a teaspoon or two of Real Good Food Kosher Sea salt to the Spicy Seaweed-Sesame mix.
Day Break Spicy Seaweed Seasoning and Real Good Food Extra Virgin Olive Oil Provided by Wellspent Market