CONTEST SANDWICH: Pear-Pecan Cream Cheese Sandwich Spread

Reply Tue 26 Aug, 2003 11:49 am
An original recipe by BumbleBeeBoogie

8 ounces cream cheese
1 teaspoon Dijon mustard*
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
2 celery ribs, finely diced
1/4 cup sweet onion, peeled and finely diced
2 ripe pears, peeled, cored and finely diced
2 garlic cloves, peeled and minced
3/4 cup coarsely chopped raw pecans
1/3 cup flat Italian parsley, finely chopped
salt and freshly ground pepper, to taste
Bread of choice
Meat, fish or seafood, or cheese of choice
shredded lettuce

If combining the spread with chopped chicken or turkey, add 2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried to the spread.

Seasoning options:

With pork, add 1 teaspoon fresh sage, chopped, or 1/2 teaspoon dried sage.

With fish or seafood, add 2 teaspoons fresh, snipped, or 1/2 teaspoon dried to the spread.

With beef, add 1/2 teaspoon freshly grated horseradish or 1/4 teaspoon dried. Or you may substitute regular Dijon mustard with Dijon horseradish mustard.*

With cheese, choose an herb that compliments the type of cheese used.

To prepare:

Beat the cream cheese, mustard and lemon juice in a mixer or food processor until very soft. Add and stir in the lemon zest, celery, onion, pears, garlic, herb of choice, pecans and parsley; season with the salt and pepper. Store in a covered jar in the refrigerator.


Use alone, for example, as a filling for Parker House rolls, split in half. Or fill half a pita pocket with the spread containing your herb of choice, add your choice of meat, fish or seafood, cheese, and top with the shredded lettuce. Or use Kaiser rolls, or hamburger buns and pile on your choice or meat or cheese, such as Swiss Cheese.
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