3.0 5

Miso-Infused Cream Cheese Spread

  • Total Time:
  • Servings: 8
  • Time(Other): Plus 4 days chilling

Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybean paste to flavor cream cheese.

KEY: Cocktail Party, Dinner Party, Japanese, Appetizers/starters, Dips & Spreads, Make Ahead, Vegetarian, Snack

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  • One 8-ounce block cold cream cheese
  • 1 cup white miso (8 ounces)
  • Assorted crudités, rice crackers and shichimi togarashi (a Japanese chile-spice blend), for serving

How to make this recipe

  1. Tightly wrap the cream cheese in a 12-by-8-inch piece of cheesecloth.
  2. Lay a 12-inch piece of plastic wrap on a work surface. Using slightly wet hands, spread 1/4 cup of the miso into a rectangle that’s roughly the size of the cream cheese. Set the cheesecloth-wrapped cream cheese on top of the miso; spread the remaining 3/4 cup of miso all over the top and sides. Wrap in the plastic wrap and refrigerate for 4 days.
  3. Unwrap the cream cheese; discard the plastic wrap and cheesecloth. The spread can be served sliced or whipped, with crudités, rice crackers and shichimi togarashi.
Contributed By Photo © Johnny Miller Published October 2012

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How to Make Cheese Crisps Like Richard Blais

463912 recipes/miso-infused-cream-cheese-spread 2013-12-06 David Myers cocktail-party|dinner-party|japanese|appetizers-starters|dips-and-spreads|make-ahead|vegetarian|snack october-2012 recipes,miso-infused-cream-cheese-spread 463912