When I was a child one of my favourite breakfasts was a toasted bagel with garlic and herb cream cheese. I could have lived on the stuff if my mom had let me. Thankfully, for the sake of my friends and teachers, she didn't send me off to school to shock them awake with my breath every morning. But, the memory of my first time trying that garlic cream cheese, for whatever reason, sticks out in my mind. Perhaps it was the first time I realised I preferred savoury breakfasts over sweet. Or that I wanted garlic on everything regardless of the consequences.
That memory is what inspired this wild garlic, carrot and parsley cheese spread. It's got all of those flavours from that early memory but is much more delicate and light in flavour, thanks to the milder wild garlic and fresh bits of carrot. It's a grown up version of a childhood favourite (and won't have people avoiding you at the office).
I have left mine a bit chunky as I enjoy the texture but feel free to whiz it up in a food processor if you prefer a smoother spread.
This soft cheese spread makes a delicious spring breakfast served on bagels with a side of smoked salmon and some fruit. Or spread it on some crusty bread (or a wrap) and pile on some thinly sliced veggies for a refreshing lunchbox sandwich.
Wild Garlic, Carrot and Parsley Cheese Spread
- 10 wild garlic leaves
- 1 large carrot, grated
- small handful parsley
- 250g soft cheese (cream cheese)
- salt and pepper, to taste
Chop the wild garlic, shredded carrot, and parsley until finely minced. Stir together with the soft cheese (or blitz together in a food processor). Season with a pinch of salt and pepper. Transfer to a jar and store, covered, in the fridge until ready to use.
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