Fruit and Cheese Spread 2007

Total Time
12mins
Prep 6 mins
Cook 6 mins

I pack one of these for my lunch pail, and have it on my first morning break. Gives me energy to listen to the teacher.

Directions

  1. First toast the English Muffin in the toaster.
  2. Chop the three figs ( or apricots) into small pieces, and take the shells off the sunflowers seeds.
  3. I buy mine without shells just for some recipes like this and salads, that way I dont have to put them in my mouth to bite them open.
  4. Cream by mashing and stirring the cheese, figs, and honey in a bowl, until smooth.
  5. I use the cream cheese in the little containers mom says they are called soft tub cream cheeses.
  6. Stir in lastly the shelled sunflower seeds.
  7. Spread on your toasted muffin.
  8. Place into your tupperware container for lunch packing.
  9. This might be a little more that enough to use on one muffin , depends if you like a little or a lot of cheese.

Reviews

(1)
Most Helpful

A lovely spread - I made a couple of changes due to regional ingredient issues; as I have fresh figs, I used them instead of dried figs.....and they are not as sweet! I made this in a French pain au lait - a little brioche type bun and used local cream cheese. I will leave the honey out next time, as I thought it was just a bit too sweet for me....but a power packed lunch sandwich! Made for PAC Autumn 2007. Thanks! FT:-)

French Tart September 16, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a