Before we get to today’s recipe, have I mentioned that Star Dust has a new cover? And it’s very pretty? Also, if you’re a reviewer, Star Dust is now on NetGalley. For everyone else, it will be out on Wednesday. (So soon! Ahhhhhh!) But I’ll delay my panicking in order to get back to the 60s food.
My last attempt at appetizers was…lackluster. But the next attempt was fantastic. This Almond-Parmesan spread was one of my favorite things I made during this project.
Almond-Parmesan Spread
Adapted from Helen Corbitt’s Cookbook
3 tablespoons unsalted butter, plus more for spreading
3 tablespoons slivered almonds
6 tablespoons grated Parmesan cheese
3 tablespoons heavy cream
3 tablespoons green onions, thinly sliced
pepper, to taste
4 pieces sandwich bread
Toast the bread and then remove the crusts and cut each piece in thirds, leaving you with 12 toast strips. Butter these well and set aside. Heat 3 tablespoons butter in a skillet over medium heat and add the almonds. Cook until the almonds are golden, then add the cheese, cream, and green onions, stirring until the cheese is melted and everything is incorporated. Taste and adjust the seasoning if necessary. Spread a generous layer of the spread onto the toasts. If necessary, reheat before serving.
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While these aren’t precisely healthy, they are truly yummy. The recipe actually calls for chopped parsley, but I forgot to buy it. So Elisabeth and I substituted green onions, and that was a brilliant move. They were a touch salty, which is certainly due to all the Parmesan, so I wonder if you could substitute a few tablespoons for a white cheese that melts well but isn’t as salty (e.g., queso blanco or farmer’s cheese).
They also held up incredibly well. We made them and then heated in them a 200 degree oven for about 10 minutes before photographing them. Then I popped them in the fridge and reheated them again before serving dinner to my family. They were still delicious.
In the opening scene of Star Dust, Kit’s house is a shambles after a wild party. This spread would certainly have been delicious at such an affair, and would be a pain to clean out of the carpet the next day. I’d definitely recommend making it–though not smearing it on the floor.
Thank you again to Elisabeth Lane at Cooking Up Romance for helping me cook, style, and photograph!
Emma Barry 