SMOKED ALMOND CHERRY SPREAD
Fresh cherries, dairy free cream cheese, smoked almonds, Dijon mustard, Kalamata olives with saffron, or not, make this simply prepared spread look and taste more sophisticated and complex than it is! Why not impress somebody tonight? I am.
Steve says, “Remarkable; it’s like an exquisite ham salad with a delicious sweetness. I’d say it’s a home run”.
Makes 4-1/2 cups
2 c. Blue Diamond smokehouse almonds
1 lb. Bing (sweet red) cherries, pitted
10 med. pitted Kalamata olives
8 oz. pkg. Tofutti Better Than Cream Cheese, plain
1 t. pink salt – less if using table salt
1/2 t. ground allspice
1 pinch saffron threads or as much as you want – easy does it is best; it’s potent (optional)
1 sm. yellow onion, diced
1/2 c. light brown sugar
2 t. liquid smoke
lots of fresh grind black pepper
(optional) 1/4 t. ascorbic acid crystals for heightened acidity – lemon juice will make the spread too thin
Process smoked almonds in processor till equally crumbly.
Add remaining ingredients, then process till smooth with equal size tiny bits.
Transfer to covered containers and refrigerate several hours or overnight is best.
Serve with crackers of choice or toasted bread squares; I like Russian black bread for this uniquely Russian spread.
Steve likes his on an everything (mish mash) toasted bagel first spread with margarine, then topped with fresh cilantro leaves and fresh grind black pepper.
Notes: WOW. “I’m putting the veggie dogs away, okay? I’ll have this for supper instead – on two bagels. I’ll freeze the hot dog buns.”