Layered Athenian Cheese Spread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Toasted Canapé Bread
  • 1 cans - 11 oz. refrigerated french bread dough
  • 2 tablespoons - grated Parmesan cheese
  • 1 tablespoons - dried oregano leaves
  • Cheese Spread
  • 1 packages - 8 oz. feta cheese, chopped
  • 1 jars - 7 oz. sweet roasted red peppers, drained and patted dry
  • 1/2 cups - whole almonds, chopped, divided
  • 2 packages - 8 oz. cream cheese, softened
  • 1 cloves - garlic, pressed
  • 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.

    Brief Description

    Molded cheese spread with spinach, sweet red peppers and tangy feta with cream cheeses for great flavor; served with canape bread.

    Main Ingredient:

    french bread dough

    Category:  Appetizers

    Cuisine:  Greek

    Prep Time: 20 min
    Cook Time: 1 hour(s) 15 min

    Source

    Pampered Chef

    Posted By:

    swilliamson

    Posted On:

    March 5, 2016

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