Ingredients:

  • 8 oz (225g) Neufchatel cheese, softened
  • 4 cloves (15g) black garlic, peeled
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (3g) fresh rosemary, very finely minced
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (0.5g) cracked black pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Using a fork or a mini food processor, mash the black garlic cloves with the olive oil until a smooth, mahogany-colored paste forms.
  2. In a mixing bowl, beat the softened Neufchatel cheese until it is light and fluffy (approximately 2 minutes if using a hand mixer).
  3. Gently fold the black garlic paste, minced rosemary, salt, and pepper into the cheese until the color is uniform. Stir in the lemon juice if desired.
  4. Transfer the spread to an airtight container, press a piece of parchment paper directly onto the surface, and refrigerate for at least 1 hour to allow the rosemary to infuse.