I used to prepare this spread for many years and usually in double or triple quantity than recipe ask for. We used to live in a small town in south Moravia region in Czech Republic and our friend used to come to visit us quite regularly – always on Saturday. She brought fresh loaf (or two) of bread and we were sitting and talking an eating till we ate everything. Then we were soooo full and in the odour of garlic felt to somnolence.
Here in Canada we have every last Thursday in month extended lunch break (always thematic). This Thursday garlic spread will be very much suitable and because it is not for the firs time we will enjoy the taste, we have some improvements as well: after we spread the garlic spread onto pieces of baguette or ciabatta we will put these pieces for couple of minutes to the oven – just to melt cheese inside and recover so a new dimensions of taste this garlic spread.
Ingredients:
10-15 cloves garlic250g pot cheese
250g cream cheese
100g shredded cheese (mozzarella, cheddar or eidam)
3 tbsp mayonnaise
2 tbsp water, 2 tbsp vegetable oil, salt
Directions:
1. Rub garlic with salt, add water and then oil and mix everything nice together.
2. Mix in a bowl (or mixer) pot cheese with cream cheese, and then add the garlic mixture from step 1.
3. Add shredded cheese and mayonnaise and mix to finalize.
I have fond memories of eating this spread at a friend's house in Brno - one of my favoriate snacks. They did not add the mayo or shredded cheese, though. Is the pot cheese also called Quark? And what's the Czech name for the spread? Thanks for the post.
ReplyDeleteDear Dawn, thank you for you comment :-) Yes, the pot cheese is also called Quark (I saw it finally on the shelves here also), some friends call it just "curd".
DeleteThe Czech name is "Česneková pomazánka"... Still thinking about the sessions with friends in Vranovice and Brno :-) Have a wonderful day. D.