This triple-cheese, triple-herb spread is reminiscent of a Boursin and melts beautifully into toast or warm, charred flatbreads. We love the fruity heat that dried pequin chiles (available at penzeys.com) bring to this recipe, but you can substitute crushed red pepper or omit them entirely.

Paula Disbrowe
July 2018

Gallery

Credit: Victor Protasio

Recipe Summary

total:
15 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine garlic, salt, and, if using, chile in bowl of a food processor, and pulse until coarsely ground, about 5 times. Add cream cheese, mascarpone, goat cheese, and olive oil, and process until smooth, about 1 minute. Add chives, marjoram, tarragon, and a few grinds of black pepper, and process until combined.

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Make Ahead

Store in an airtight container in refrigerator up to 2 days. Bring to room temperature before using.

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