Green Olive-Walnut Pepato Spread

1. 1

   In a medium bowl, combine pepato cheese and cream cheese, stirring until combined.

2. 2

   Add olives and wine.

3. 3

   Beat until smooth.

4. 4

   Transfer to a small serving bowl and smooth top.

5. 5

   Refrigerate at least 1 hour or up to 2 days.

6. 6

   Return cheese mixture to room temperature.

7. 7

   In a small skillet, toast walnuts about 5 minutes, or until one shade darker.

8. 8

   Sprinkle over cheese.

9. 9

   Garnish with sliced olives.

10. 10

    Serve spread surrounded by pieces of melba toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.