A friend, who is allergic to garlic, liked to get a certain brand of ginger peanut sauce, because it was good, and because she could eat it without fear of dying; always a bonus. It could be hard to get, though, so I came up with a home-made version. I make this with either cashew butter or peanut butter; both are very good although I find the cashew version more digestible. Serve it over steamed veggies and rice, or baked fish or chicken.
My source for this great recipe is homecooking.about.com. Their intro was brief & to the point ... "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese.
SPEC NOTE: Altho described only as a pate, an amazing feature of this recipe is its expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Carmelized onions &/or mushrooms make a good addition to it for certain uses. Your only limit is your imagination.
A schmear is whipped cream cheese. The magic bullet recipe book suggests adding any of the following into the basic mix. Chive, sun dried tomatoes, olive oil, Dill, red onion, scallions, basil or lox. I like this with some cranberry sauce mixed in - about 2 tbsp worth
My favorite way to serve this spread is to smear it on lightly toasted bakery-fresh sourdough bread, however, any bread would be delightful. I have not tried using in place of a typical garlic bread spread, but I bet it would be fantastic. I also have not tried it with other herbs, but there's a lot of room for creativity here. All measurements are approximations, and are always adjusted for taste and consistency. This simply made concoction will have everyone thinking you are a culinary genius!