sandwich spread ideas About This Page:

[Huntermom]

The parents bring food for the all day horse shows my DD's equestrian team attends. It seems that the girls really like things they can pick at. Last time I brought hummus, peanut butter and cheeses and chips and breads and all were appreciated.

I was looking for some new ideas of things they can spread on small pieces of bread or crackers and graze rather than eating an entire sandwich. I was thinking tuna salad but looking for some other ideas.

We have several girls who are vegetarians and several who are Jewish. They also tend not to like anything too heavy before they ride.

Any suggestions? I'd love to make babaganoush (sp.?) eggplant spread, if anyone knows how to make it.

Diane

[jimmymac]

Mozarella cheese and pepperoni and / or tomato. The vegetarians can leave the pepperoni off. Like a mini pizza. Cream cheese and jelly

[chezp]

Mozzarella cheese is a great idea.

[eff051102]

Pinwheels with cream cheese and veggies. Or you could do ham and cheese
pinwheels. Another option would be mini muffins or mini veggie muffins.

[revral]

fruit bowl/tray with bite size pieces of fruit and toothpicks for picking up a piece and eating it

[Huntermom]

Great ideas. Thanks. Does anyone have some kind of a bean spread?

I have made a french bread into a very long caprese (mozarella, tomato and pesto) which the girls loved. Maybe I'll bring the ingredients separately and add some pepperoni.

I may also look for pinwheel recipes, with different stuffings.

Fruit salad and fruits go over well but there are a couple of other parents who do those as well as yogurt and a veggie tray.

[Bert & Sully]

Cranberry Delight Spread

1 package light cream cheese -- (8 ounce) softened
2 -3 tablespoons frozen orange juice concentrate -- thawed
1 tablespoon sugar
2 teaspoons orange zest (zest of one orange)
1/8 teaspoon cinnamon
1/4 cup finely chopped dried cranberries
Topping:
finely chopped dried cranberries, to taste
finely chopped pecans, to taste

Beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon until fluffy.

Stir in cranberries and transfer to small shallow dish or bowl and cover. (I used a very small oval corningware dish that is a little bit bigger than a block of cream cheese.

Refrigerate several hours or overnight.

Before serving top with pecans and more cranberries.

This is really good on ginger thins.

[Bert & Sully]

I use this from The Greek Vegetarian by Diane Kochilas who calls it Makedonitiki Melitzanosalata or in English:

Eggplant Purée with Walnuts

2 large eggplants
2 to 4 garlic cloves, peeled and minced
1/2 cup shelled walnuts, coarsely chopped
1/2 cup extra-virgin olive oil
2 tablespoons strained fresh lemon juice
1 to 2 tablespoons red wine vinegar
Salt to taste
1/2 to 1 teaspoon sugar (optional)

1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.

2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.

3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.

[Belle*]

You could do cream cheese with horseradish for flavor, cucumbers, hummus... Here is a recipe for a White Bean Spread a friend of mine makes: White Bean Spread With Garlic & Rosemary - All Recipes

[Bert & Sully]

Muhammara

1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)*
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Pita chips

Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.

[Huntermom]

Checking this thread made me hungry so I made the bean spead because I had all the ingredients at hand and my kids are all bean lovers. I did double up on the garlic. It was very nice and I will definately make it for the next show. It was very easy and quick.

I have some rosemary/garlic bread in the freezer but I think the spread actually would go better with a plain pita chip or french bread. I also found some rice chips that the girls really liked.

I am going to try several of these before the next show (Oct.31) and have no doubt I'll try to cranberry spread. I am a cranberry lover it it seems perfect for fall.

Thanks again. I admire all your culinary skills. EVerything sounds so good.

Diane

[Bert & Sully]

If you like cinnamon use more and use a higher quality grade. Makes all the difference in the world.

Found another that's gone over very well. You can even make it weeks ahead and freeze it.

Gorgonzola Fruit Torta

16 ounces cream cheese -- softened
2 tablespoons butter
4 ounces Gorgonzola cheese -- crumbled
1/4 teaspoon salt
1/2 cup dried cranberries
1/4 cup green onion -- chopped
1/4 cup parsley
1/2 cup dried apricots -- chopped
1/4 cup slivered almonds -- toasted


Cut up cream cheese and butter. Place in a food processor with Gorgonzola
and salt and mix until smooth. Line an 8" by 4" loaf pan with foil. Grease
with cooking spray. Layer the following ingredients in order: Cranberries
1/3 cream cheese mixture
green onion and parsley
1/3 cream cheese mixture
apricots
1/3 cream cheese mixture

Use a small spatula greased with cooking spray to spread cream cheese mixture easily over other ingredients without mixing. Cover and chill until firm. Turn uncovered pan upside down on a serving plate and remove foil very gently. Top torta with slivered almonds. Serve with crackers.

[katydid]

I love carrot, celery, and raisin salad. Just grate a fresh peeled carrot, chop a rib of celery, throw in some raisins, and moisten with mayo or sandwich spread.

It's fast, and easy, and light. Depending on the mayo/substitute you use it can be vegetarian or even vegan.

[karadisney]

I don't know how well this would go over but you could make turkey, cheese, lettuce wraps and the girls could grab them and go. Maybe with some ranch dressing that might be good.

[Madame Leota]

Nutella or Hummus which comes in many flavors/varieties

My kids love both of them and they are temperature safe