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Ingredients

PATé:
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup MAGNOLIA CREAM CHEESE, softened
1/2 cup grated MAGNOLIA CHEDDAR CHEESE
1 cup grated MAGNOLIA QUESO DE BOLA
1/2 tsp garlic powder
1/2 tsp white pepper
1 tbsp chopped spring onions
2 tbsp chopped parsley

Procedure

  1. Beat cream cheese until soft and smooth. Add grated cheeses, garlic powder and pepper. Mix until smooth. Stir in spring onions and parsley. Transfer to ramekin or containers. Set aside.
  2. Melt butter in a small saucepan. Continue to cook butter over low heat until slightly brown but not burnt. Strain butter. Pour butter over top of the pate to ‘seal’ the spread. Chill until ready to use. Serve with melba toasts.
Makes 1-1/2 cups of spread.

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