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Recipe Detail

Layered Athenian Cheese Spread

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Number of Servings:

Ingredients:

  1. 1 cans - 11 oz. refrigerated french bread dough
  2. 2 tablespoons - grated Parmesan cheese
  3. 1 tablespoons - dried oregano leaves
  4. 1 packages - 8 oz. feta cheese chopped
  5. 1 jars - 7 oz. sweet roasted red peppers drained and patted dry
  6. 1/2 cups - whole almonds chopped, divided
  7. 2 packages - 8 oz. cream cheese softened
  8. 1 cloves - garlic pressed
  9. 1 packages - 10 oz. frozen chopped spinach thawed and drained

Directions:

Preheat oven to 350° F.

CANAPE BREAD:

Spray inside of Pampered Chef Bread Tube with vegetable oil. Combine cheese and oregano; roll bread dough in cheese mixture to coat evenly. Cap bottom of bread tube; fill with dough. Place cap on top. Bake upright, 50-60 minutes.

Remove bread from tube; cool. Slice bread 1/4-inch thick; arrange on flat Baking Stone and bake for 10-12 minutes or until light golden brown. Cool.

CHEESE SPREAD:

Chop feta cheese, red peppers and almonds using food chopper. In medium mixing bowl, combine cream cheese and feta cheese. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.

Divide cheese mixture in half. Line 1-quart Batter Bowl with plastic wrap; sprinkle 2 tablespoons of the chopped almonds over bottom of bowl. Press half of cream cheese mixture over almonds. Top with red peppers. Spread remaining cheese mixture over red peppers. Cover; chill.

To serve, invert onto serving plate. Press remaining nuts onto side of molded cheese. Serve with canapé bread.


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