250 g dried tomatoes 250 g cream cheese, softened 60 g pine nuts 3 tbsp grated Parmesan cheese 3 tbsp basil, chopped

Preparing:

Process in a food processor all ingredients. Serve with toasted bread and vegetables of your choice.

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200 g smoked trout 190 g cream cheese 1 tbsp lemon juice 1 tsp grated lemon zest 20 cucumber slices Cayenne pepper and paprika to taste

Preparing: Liquefy cream cheese with trout, pepper and the juice and lemon zest until well blended. Pour the mixture into a pastry sleeve. Spread the mousse on cucumber slices and sprinkle with paprika.

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3 cups prepared sushi rice 1/2 cup chopped pineapple 2 packages of cream cheese cut into strips 2 leaves of nori seaweed 2 Kiwis cut into strips 1 mango cut into strips

Sauce: 1/2 cup tamarindo concentrate 1/4 cup soy sauce 2 chipotle chilies marinating 1 tbsp lemon juice

Preparing:

Place a nori seaweed leave on a bamboo with opaque upwards. Distribute 1/2 cup of rice, a row [...] Related posts:

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250 g smoked salmon 200 g capers 200 g cream cheese 1 chopped onion Salt and pepper Crépe prepare mix plus the ingredients require.

Preparing:

Make the crèpes according to the instructions.

Mix all ingredients until it forms a paste. Fill the crèpes with the paste and cut by the diagonal.

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1 cup cream 220 g cream cheese 2 beets cooked, shelled, processed and castings. 2 egg whites 2 envelopes unflavored gelatin 2 tbsp dill 1/2 tsp salt and pepper

Preparing:

Heat cream over low heat with gelatin. Incorporate beet and cream cheese. Add the dill, salt and pepper. Add the egg whites and mix well. Pour the mixture in molds and refrigerate for 2 hours.

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6 breasts turkey 4 tbsp Tabasco sauce 2 tbsp vegetable oil 1 garlic clove, chopped

Dressing: 115 g cream cheese 1 cup chopped walnuts 1/3 cup mayonnaise 4 tbsp cream 1 1/2 tbsp white vinegar 1/2 tsp sugar

Preparing:

Marinate turkey with Tabasco sauce, oil and garlic for 2 hours in the refrigerator.

Cook the turkey breasts. Distribute the turkey breasts and bathe with dressing.

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6 eggs, hardcooked, cooled and peeled 6 ounces whipped cream cheese 12 green olives stuffed with pimientos Ketchup Preparing:

Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.

Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken [...] Related posts:

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200 g roquefort cheese 200 g cream cheese 100 g cream 4 eggs 2 leaves phyllo pastry Parsley chopped to the pleasure Black pepper

Preparing:

Mix the cream cheese with roquefort cheese and the cream. Add parsley, pepper and eggs.

Put the first phyllo leaf in a greased mold. Cover with the cheese mixture. Cover with the second phyllo leaf.

Bake at 230ºC (445ºF) for 15 minutes.

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