Here are three savory and no-cook spreadable creams perfect for many uses!
Preparing quick appetizers, tasty and without cooking is a real lifesaver all year round!
At Christmas when time is never enough, at Easter for spring buffets, in summer for the aperitif on the terrace or for August feast.
But also during birthday parties, dinners with friends, and last-minute buffets.
And for those who are always in a hurry, today I want to propose three super easy savory creams, ready in 2 minutes!
The savory mousses are perfect for stuffing savory panettone, canasta bread, sandwiches, toast bread, crostini and various bruschettas.
The first is a creamy mushroom cream, fragrant and perfect for autumn-winter, but great all year if you like strong flavors.
The second is an artichoke and walnut mousse, delicate but flavorful.
The last one is a super quick version of the much-loved tuna sauce, really tasty.
These sauces are all suitable for lactose intolerant, thanks to the use of lactose-free cheeses. They are also naturally gluten-free, provided you use only certified gluten-free ingredients.
Why will you love these 3 savory appetizer mousses?
✅they are prepared in 2 minutes and are no-cook;
✅they require very few ingredients;
✅they are perfect for stuffing savory panettone (or canasta bread), ideal for appetizers, buffets, aperitifs, parties, brunch;
✅great for every season;
✅once ready, you can conveniently store them in the fridge;
✅you can personalize them to your taste.
They are versatile recipes that you can use for many occasions, along with other mousses, creams, and pestos that I have already published on my blog.
For example, the much-loved Trapani pesto, the colorful purple cabbage pesto, or even the broccoli and walnut pesto, to give a different touch to your appetizers.
If instead, you love fresh sauces, you can try the Guacamole or the famous rosa sauce, great for preparing a nice shrimp cocktail.
For a more delicate stuffing I also recommend the Ricotta and cherry tomato cream, the ham mousse or my raw zucchini pesto and the arugula pesto with pistachios and almonds.
If you are here you surely are a lover of this type of recipes so, before showing you how to prepare these Sauces for crostini bruschettas and sandwiches, I also leave you some tips not to miss!
👉 I recommend reading the article to the end, you will find not only the recipe but also the most frequently asked questions, any ingredient substitutions, and storage tips 🍽️🍁✨
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: With these three creams, I filled a half-kilo savory panettone
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 jar whole cultivated mushrooms (in oil, net weight 10 oz)
- 3.5 oz stracchino cheese (lactose-free for intolerants)
- 1 pinch salt
- 1 drizzle extra virgin olive oil
- 1 jar artichokes in oil (net weight 10 oz)
- 6 oz spreadable cheese (lactose-free for intolerants)
- 1 drizzle extra virgin olive oil
- 1 oz walnut kernels (or other nuts like almonds or pine nuts)
- 1 pinch salt
- 1 jar giardiniera (sweet and sour mixed vegetable pickles 11 oz drained weight)
- 5.5 oz tuna in oil (or natural)
- mayonnaise (three-four tablespoons)
Tools
- Bowls
- Hand blender
- Spatula
Steps
Drain the mushrooms very well, put them in the blender and blend them with the stracchino until you get a smooth and creamy mixture.
Add a teaspoon of EVO oil, taste, and adjust the salt if necessary. Give it a good stir.
If you want to give this cream a color contrast, you can add finely chopped parsley.
Drain the artichokes in oil well and put them in the blender. Add the spreadable cheese, walnuts, and a drizzle of oil.
Blend until you get a nice creamy mousse. Always taste and if necessary adjust the salt.
Blend together the well-drained giardiniera, tuna, and mayonnaise until you get a velvety cream.
Only if you used natural tuna you can decide to add a drizzle of EVO oil.
I hope you liked these three mousses for filling sandwiches, crostini, and much more! Let me know if you’ll try them but above all come back soon to discover new recipes! ✨🍞💛
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
👩🍳🍄🥪🍞 THESE SAVORY SPREADABLE CREAMS ARE PERFECT FOR:
✔stuffing savory panettones and canasta bread
✔preparing sandwiches and sandwiches
✔creating tartines and crostini
✔stuffing hot or cold bruschettas
✔appetizers, aperitifs, and buffets
✔Christmas, Easter, August feast menus, birthday parties, quick dinners
👩🍳🍄🥪🍞 THESE SAVORY SPREADABLE CREAMS ARE PERFECT FOR:
✔stuffing savory panettones and canasta bread
✔preparing sandwiches and sandwiches
✔creating tartines and crostini
✔stuffing hot or cold bruschettas
✔appetizers, aperitifs, and buffets
✔Christmas, Easter, August feast menus, birthday parties, quick dinners
STORAGE ❄️🌡️
In the fridge, closed in an airtight container → up to 3 days
CAN THEY BE FROZEN?
✔ mushroom and artichoke creams yes, up to 1 month
✘ tuna sauce better not (mayonnaise tends to separate)
STORAGE ❄️🌡️
In the fridge, closed in an airtight container → up to 3 days
CAN THEY BE FROZEN?
✔ mushroom and artichoke creams yes, up to 1 month
✘ tuna sauce better not (mayonnaise tends to separate)
TIPS FOR PERFECT RESULTS 👩🍳🥣
✔drain ingredients in oil always to prevent the cream from being too liquid;
✔use small blenders: they blend small quantities better for a smoother mousse;
✔taste and adjust salt only at the end;
✔add walnuts, pine nuts, or almonds if you want a thicker cream.
FAQ (Questions and Answers)
Can I replace the spreadable cheese?
Sure! You can replace the spreadable cheese as follows:
✔️ With lactose versions
Well-drained ricotta → creamy, delicate, perfect for fish and vegetables.
Fresh goat cheese → stronger flavor, great with cured meats.
Mascarpone → for softer and more indulgent fillings.
✔️ Lactose-free versions
Lactose-free ricotta
Lactose-free Greek yogurt (only for cold sauces)
✔️ Completely dairy-free versions (vegan)
Hummus
Avocado and lemon cream
Spreadable vegan cheeses (almond/soy)I can’t use mushrooms, what can I substitute them with?
No problem, here’s how you can substitute them:
Economical and easy alternatives, same “umami” yield and texture:
Sautéed zucchini → neutral, very versatile, always a safe choice.
Grilled eggplants → more flavorful.
Chopped olives → for a more Mediterranean note.
Sun-dried tomatoes → intense and tasty, great with cheeses or tuna.I don’t like artichokes, what can I use instead?
You can substitute them with:
Grilled zucchini;
Roasted peppers;
Grilled or in oil eggplants;
Cooked and finely chopped asparagus.
