Spicy Salad with Cream Cheese


  • 500 g cream cheese
  • 5 tablespoons of thyme
  • 1 tablespoon of red chili powder
  • 250 g cherry tomatoes
  • 6 spring onions
  • 15 leaves of fresh basil
  • Olive oil


Mix cream cheese, 2 tablespoons of thyme and half of the red pepper powder in a bowl. Spread cheesecloth into a large colander and spread the mixture you have prepared in a thin layer on it and keep it in the refrigerator. After the water of the cheese is well drained, turn the cheese filling into lumps. Cover the remaining thyme and leave it in the refrigerator for 4 days. Crush the cheese ball into small pieces. Add chopped tomatoes, chopped spring onions and basil and mix. Add olive oil and serve.

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