Basil Cheese Spread

Basil Cheese Spread

Oxmoor House JANUARY 1994

  • Yield: 72 appetizers.


  • Vegetable cooking spray
  • 8 ounces goat cheese, softened
  • 1 (8-ounce) carton light process cream cheese product, softened
  • 1 cup light ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup frozen egg substitute, thawed
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon ground white pepper
  • Oil-Free Chunky Tomato Salsa
  • 72 Melba rounds


Coat a 9-inch springform pan with cooking spray; set aside.

Combine cheeses; beat at medium-high speed of an electric mixer until smooth. Add egg substitute, basil, and white pepper; beat until well blended. Pour into prepared pan. Bake at 350° for 40 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack.

Invert cheese mixture onto a serving platter, and top with Oil-Free Chunky Tomato Salsa. To serve, spread about 1 tablespoon cheese and salsa mixture on each Melba round.

Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 48%
  • Fat: 1.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.1g
  • Carbohydrate: 2.7g
  • Fiber: 0.0g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 72mg
  • Calcium: 0.0mg

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Basil Cheese Spread Recipe