Spread Sampler Package Recipe

Roasted Red Pepper & Feta Spread

Ingredients: 1 cup roasted red peppers (jarred, drained), 4 oz feta (crumbled), 1 garlic clove, 1 tbs extra-virgin olive oil, 1/2 tsp lemon juice, pinch of black pepper. Method: Drain and pat roasted peppers dry. In a food processor combine peppers, feta, garlic, olive oil, and lemon juice. Process 30–45 seconds until mostly smooth but still slightly textured. Taste and season with the pinch of black pepper and up to 1/4 tsp salt if needed. Transfer to a bowl and set aside. Chill while you make other spreads. Yield ~3/4 cup.

Herbed Whipped Goat Cheese Spread

Ingredients: 6 oz fresh goat cheese, 3 tbs plain Greek yogurt, 1 tbs fresh lemon juice, 1 tbs olive oil, 2 tbs finely chopped fresh chives, 1 tbs finely chopped fresh parsley, 1/4 tsp salt, 1/8 tsp black pepper. Method: In a medium bowl or small food processor whip goat cheese with Greek yogurt, lemon juice and olive oil until smooth and creamy (about 30 seconds). Fold in chopped chives and parsley. Adjust seasoning with salt and pepper. Garnish with additional chives before serving. Yield ~3/4 cup.

Smoked Salmon Dill Spread

Ingredients: 4 oz smoked salmon (skinless), 6 oz cream cheese (softened), 1 tbs sour cream or Greek yogurt, 1 tbs finely chopped fresh dill, 1 tsp lemon juice, 1/8 tsp black pepper. Method: In a bowl or food processor combine softened cream cheese, sour cream, lemon juice, and dill. Add smoked salmon and pulse/process briefly to combine but leave small flakes for texture (10–15 seconds). Taste and adjust lemon and pepper. Transfer to serving bowl and garnish with extra dill. Yield ~3/4 cup.

Optional: Lemon Garlic White Bean Spread

Ingredients: 1 can (15 oz) cannellini beans, drained and rinsed, 1 garlic clove, 2 tbs olive oil, 1 tbs lemon juice, 1/4 tsp salt, 1/8 tsp black pepper. Method: In a food processor combine beans, garlic, olive oil and lemon juice; process until smooth, adding 1–2 tbsp water if needed to reach a spreadable consistency. Adjust salt and pepper. This can be used in place of one of the other spreads. Yield ~3/4 cup.

Prepare vegetables: Slice cucumbers into 1/4-inch rounds and arrange on a platter. Core and cut roma tomatoes into 1/2-inch wedges or thick slices; arrange next to cucumbers. Peel and very thinly slice red onion into rings; separate rings and place in a small bowl or on the platter.

Prepare bread: Preheat oven to 375°F (190°C) or use a skillet. Slice mini baguettes into 1/2-inch slices if not pre-sliced. Optional: Brush both sides lightly with melted butter (or olive oil) and toast on a baking sheet for 6–8 minutes until golden and crisp, flipping halfway. Alternatively, toast in a skillet for 2–3 minutes per side.

Plate spreads: Place three chosen spreads in individual small bowls (1/2–3/4 cup bowls) on a large serving board or platter with space between them. Garnish smoked salmon spread with a sprig of dill, goat cheese spread with chopped chives, and roasted red pepper spread with a small drizzle of olive oil and a grind of black pepper.

Assemble the sampler: Position toasted baguette slices near the spreads, and arrange cucumber rounds, tomato wedges, and red onion rings nearby. Add lemon wedges for squeezing and a small dish of extra olive oil and salt if desired.

Serving notes: Encourage guests to build bites — spread on baguette, top with cucumber or tomato and a sliver of red onion. Keep refrigerated if not serving immediately; bring to room temperature (15–20 minutes) before serving for best flavor.