Green Olive-Walnut Pepato Spread


prep 0:15       total 1:15


6 servings



1 cup finely grated pepato cheese
2 oz. cream cheese, softened
1/4 cup sliced green olives
1 tbsp. white wine
1/3 cup chopped walnuts
Melba toast


In a medium bowl, combine pepato cheese and cream cheese, stirring until combined. Add olives and wine. Beat until smooth. Transfer to a small serving bowl and smooth top. Refrigerate at least 1 hour or up to 2 days. Return cheese mixture to room temperature. In a small skillet, toast walnuts about 5 minutes, or until one shade darker. Sprinkle over cheese. Garnish with sliced olives. Serve spread surrounded by pieces of melba toast.

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