I love this cream cheese. The roasted garlic and red pepper give it a sweet (but garlicky) taste that is delicious! The roasted garlic isn't as pungent as raw. The peppers give it a pretty colour too! Recipe:
Cut a large red bell pepper in half lengthways, throw away the seeds and stalk and then cut the pieces again so you have 4 quarters. Put them on a baking tray. Cut the top off of a head of garlic and wrap it in foil. Place that on the same tray and bake the pepper and garlic in the oven at 180°C for 30-40 mins. If you don’t want to bake a whole head of garlic just slice the end off of 3-4 cloves and bake the same way. I always bake a whole head of garlic and then keep what I haven't used wrapped in the fridge for a couple of days. It's perfect for adding to soups and sauces.
Slice the top of a head of garlic.
Wrap the garlic head in foil & bake for 30-35 minutes.
When the red pepper is soft and the skin is wrinkling, remove from the oven, let it cool and then peel away the skins. They should come away easily.
Peel the skin off the baked pepper.
Take the peeled pepper, slice and chop it finely. Add to the cheese. Squeeze 2 teaspoons of roasted garlic into the cheese. Mix together well.
Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com