with cream cheese pesto spread


Cream cheese spread

  • 40 g Young spinach leaves - blanched
  • 80 g Sweet basil leaves
  • 20 g Poached garlic
  • 25 g Emborg Full Cream Milk (to poach)
  • 120 g Emborg Cream Cheese
  • 30 g Emborg Grana Padano


  • Focaccia bread - toasted     
  • IQF mozzarella slices          
  • Sliced beef tomatoes           
  • Olive oil to glaze            
  • Salt & pepper                     
  • Sliced fresh basil                




Basil cream cheese spread

Blanch the spinach - Wash the spinach leaves well, bring water to a full simmer in a medium pot, drop in the spinach leaves for seconds - strain them away and place them in ice till cooled. Remove and dry them before proceeding with the pesto cream cheese.

To poach the garlic - Using a small pot, cover the garlic with fresh water and bring this to a simmer. Strain off the water and repeat to cover with fresh water and simmer again 2 - 3 more times. For the last blanching of the garlic - use the full cream milk to cover the garlic and bring to a simmer - but this time keep the garlic & milk and set it aside.

Using a microplane finely grate the grana padano cheese. In a tall cup - add the garlic, milk, Gran Amici Shredded and cream cheese. Using a handheld blender, carefully blend until the mixture is smooth. Finally add the blanched spinach and basil and blend smooth. Adjust the seasoning and keep aside.

Note to the basil cream cheese dip - the green spinach and basil is added at the end to keep the fresh green colour.

Proceed with making a sandwich as per preference using the pesto cream cheese as a base for the sandwich ingredients.