Total Time
18mins
Prep 10 mins
Cook 8 mins

I adopted this recipe, and after playing with the recipe, I have adapted it slightly (on July 7, 2005) to include a little less butter.

Ingredients Nutrition

Directions

  1. All the ingredients should be at room temperature before starting this recipe.
  2. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
  3. Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

Reviews

(4)
Most Helpful

Very nice! I used fresh grated Parm instead of Romano. I served It with Steaks and Salad, I will make this often!

Little Bee September 20, 2006

I had to try this last night with a salad I had made, and used sourdough sliced about an inch thick. This is a wonderful addition to any meal, and as VFP mentioned, goes well with a salad. Thanks for a great spread! :)

*OzMan* July 02, 2005

I downsized the recipe to just one serving for myself as a sinful breakfast. I was suppose to use an entire stick of butter, but decreased that and increased the cheddar cheese slightly. I spread this on slices of multi-grain baguette before broiling. Excellent flavor combination. This would be an excellent appetizer or side with soup or a salad.

Ms B. July 01, 2005

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