Herbed cream cheese is a must-have recipe for aperitifs with friends or family gatherings. Simple, quick and incredibly versatile, it’s that little secret that transforms a buffet into something special.
Imagine opening a savory choux and filling it with this soft, fragrant cream, or spreading a generous spoonful on a slice of warm bread: the result is always a success. With just a few ingredients and in a matter of minutes, you’ll have a preparation that wins everyone over, stress-free and highly satisfying.
The recipe is by Csaba Dalla Zorza
Here are more simple and tasty ideas for your aperitifs
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the fine herbed cream cheese
- 7 oz robiola
- 4 oz caprino (goat)
- 4 oz ricotta
- 2 oz grated Parmesan
- 2 oz Pecorino Romano (grated)
- 2.5 cups aromatic herbs (chives, dill, tarragon, fennel fronds)
- 2 tbsp heavy cream
- 1 tbsp sunflower oil
- to taste salt
Tools
- 1 Knife
- 1 Bowl
- 1 Spatula
Preparation of the fine herbed cream cheese
First, wash the herbs with cold water and dry them thoroughly. Then, on a cutting board, chop them as finely as possible using a sharp knife or a mezzaluna. Set aside.
In a large bowl put all the cheeses and mix them with a spatula. Then add the cream and the oil, mixing well until you obtain a smooth, dense cream. Finally, add the chopped herbs and incorporate everything.
Our herbed cream cheese is ready. It keeps well in the fridge for a few days, so you can prepare it in advance.
TIPS and NOTES
Herbed cream cheese is a kitchen wildcard: you can use it in many ways, it keeps well in the fridge for a few days and pairs perfectly with fresh, light wines.
🧡 How to use it
Spread on bread: excellent on hot crostini or wholemeal bread.
Filling: perfect for savory choux, vol-au-vent or small buffet sandwiches.
Dip: serve it as a dip with grissini, raw vegetables (carrots, celery, peppers).
Garnish: you can use it to enrich roasted potatoes, hard-boiled eggs or as a base for canapés.
🧚 Storage
In the fridge: in an airtight container, it lasts 2–3 days without losing freshness.
Freezing: not recommended, because cream and fresh cheese tend to separate.
Tip: if you prepare it in advance for a party, keep it covered with plastic wrap in direct contact with the surface to prevent it from drying out.
🌟 Pairing ideas “bread + cream + wine”
Crunchy wholemeal bread + herbed cream cheese + Sauvignon Blanc → The wine’s herbaceous aroma pairs with the fresh notes of the cream.
Filled savory choux + herbed cream cheese + Prosecco Brut → The bubbles lighten the creaminess and make the aperitif festive.
Rye tartines + herbed cream cheese + young Rosé → Rustic bread meets the fruity freshness of the rosé.
Sesame grissini + herbed cream cheese + Pinot Bianco → Crunchiness and delicacy in perfect balance.
