Spread Sampler Recipe

Prep basil

Rinse and thoroughly dry the basil leaves. Roughly chop stems if large so they blend evenly.

In a food processor, combine softened cream cheese, Greek yogurt, lemon juice, minced garlic, and 1 tablespoon olive oil. Pulse until mostly smooth.

Add the basil leaves, kosher salt, and black pepper. Process until the mixture is bright green and creamy, scraping down the bowl once or twice. If too thick, add the remaining 1 tablespoon olive oil and pulse to incorporate.

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Transfer to a serving bowl, cover, and refrigerate for at least 20 minutes to let flavors meld.

If using jarred roasted peppers, drain well. For homemade, roast, peel, and seed peppers, then chop roughly.

In a food processor, combine roasted red peppers, cannellini beans, tahini, lemon juice, smoked paprika, olive oil, salt, and pepper.

Process until smooth and creamy, scraping down sides as needed. If too thick, add 1 teaspoon water or olive oil and pulse until desired consistency is reached.

Taste and adjust seasoning (salt, lemon, smoked paprika). Transfer to a small bowl and chill for at least 15 minutes before serving.

Peel, halve, seed, and finely grate the cucumber. Place grated cucumber in a clean kitchen towel or paper towels and squeeze to remove excess moisture; this prevents the spread from becoming watery.

In a mixing bowl, combine the drained grated cucumber, Greek yogurt, chopped dill, lemon zest, minced garlic, olive oil, salt, and pepper. Stir until evenly combined.

Taste and adjust seasoning. Chill for at least 15 minutes so flavors integrate.

Prepare the vegetables: slice tomatoes and cucumbers, and thinly slice the red onion. Arrange on a platter. Lightly sprinkle the tomato slices with sea salt and a drizzle of olive oil.

Slice the baguette on the diagonal into 12–14 slices. If desired, toast slices lightly in a 375°F (190°C) oven for 6–8 minutes until just crisp.

Arrange the three spreads (Sonoma basil, roasted red pepper & white bean, and cucumber-dill yogurt) in shallow bowls or ramekins on a serving board. Garnish the basil spread with a few torn basil leaves and a drizzle of olive oil; garnish the red pepper spread with a pinch of smoked paprika; garnish the cucumber spread with a sprig of dill.

Place the tomato, red onion, and cucumber slices near the spreads and add the baguette slices. Provide spreading knives or spoons for each spread so guests can sample easily.

Serve chilled or at cool room temperature. Leftover spreads can be stored covered in the refrigerator for 3–4 days.