Spanish Pimento Cheese Spread

Name: Spanish Pimento Cheese Spread
Total time: 20 min
Yield: 1 cup
Ingredients: 4 ounces Spanish Tetilla cheese, or ripe Italian fontina, rinds removed; 2 ounces cream cheese; 2 ounces Caña de Cabra or other soft goat cheese; 1 teaspoon hot Spanish paprika; 1 teaspoon sweet Spanish paprika; 1 tablespoon hot sauce; Zest and juice of 1/2 lemon; 1/2 teaspoon Worcestershire sauce; 2 scallions, trimmed and minced; 3 tablespoons finely chopped, drained piquillo peppers; Salt and ground black pepper to taste

Recipe from Toro

Adapted by Florence Fabricant

Total Time: 20 minutes
Rating: 4(22)
Comments: Read comments

Ken Oringer, a chef and owner of Toro, serves this spread with chicken-skin "crackers" for little sandwiches he calls bocadillas. —Florence Fabricant

Featured in: Not the Usual Super Bowl Snack

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Ingredients

Yield:1 cup

4ounces Spanish Tetilla cheese, or ripe Italian fontina, rinds removed
2ounces cream cheese
2ounces Caña de Cabra or other soft goat cheese
1teaspoon hot Spanish paprika
1teaspoon sweet Spanish paprika
1tablespoon hot sauce
Zest and juice of ½ lemon
½teaspoon Worcestershire sauce
2scallions, trimmed and minced
3tablespoons finely chopped, drained piquillo peppers
Salt and ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Mash the cheeses together until smooth. Work in the paprikas, hot sauce, lemon zest and juice and Worcestershire sauce. Fold in piquillo peppers and scallions. Season with salt and pepper.
Step 2
Store in refrigerator until ready to use. Spread will keep up to two days.

Ratings

4 out of 5

22 user ratings

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Comments

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Sara10 months ago

Used Tome cheese, aged yellow cheddar, quark (labneh would also work), goat cheese and a small amount of cream cheese I had on hand. Frank’s RedHot Sauce - with a little extra. Everyone really liked it. Wonderful to not use mayonnaise!

dimmerswitch2 years ago

Subbed ripe Fontina for Spanish Tetilla since I couldn't find it locally. Used Cholula brand hot sauce (original formula) in maybe 2 tsp instead of 1 TBSP of recipe. Otherwise, made per recipe. ( Not fainting flowers for heat but guests were in the line up and turns out this was plenty spicy for us all.) Made day ahead and refrigerated. Brought back to near room temp at service. Tasty. Would make it again and maybe increase piquillo by 50% and Worcestershire by a little'ish too.

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