Many of the recipes I either try or develop are inspired by trips to the farmers market. Yesterday's visit to our local winter indoor farmers' market was no exception. Shallots and frost sweetened spinach came together in this delicious cream cheese spread served on locally made artisan crackers.
Spinach & Pickled Shallot Cream Cheese Spread
By Inspired by the Seasons
- 4 oz cream cheese, softened
- 1 medium sized shallot thinly sliced
- 1 T white balsamic vinegar
- 3 T chopped fresh spinach
Place thinly sliced shallots in a small bowl add balsamic vinegar and set on counter for 30 minutes to an hour. This can be done while the cream cheese is coming to room temperature.
Blend pickled shallots and spinach in a food processor. Add cream cheese and process until combined. Serve on crackers or crostini. Can be made ahead and stored in refrigerator for up to a week.