3 large garlic cloves
1 cup pecans
4 oz pimientos
12 oz extra sharp Cheddar
1 tbsp olive oil
4 oz Neufchatel
1/4 cup mayonnaise
1/2 cup finely chopped fresh flat-leafed parsley leaves
Tabasco
Crush 2 garlic cloves with the flat side of a large knife and mince remaining garlic clove. Chop pecans. Drain pimientos and pat pimientos dry between paper towels and chop. Coarsely grate Cheddar.
Preheat oven to 350F.
In an ovenproof heavy skillet cook crushed garlic in oil over moderately low heat, stirring, until pale golden. Discard garlic with a slotted spoon and stir pecans into oil. Cook pecans over moderate heat, stirring, 1 minute, and transfer skillet to oven. Toast pecans, stirring occasionally, until golden, about 5 minutes, and cool.
In a bowl stir together cream cheese, mayonnaise, and minced garlic. Stir in remaining ingredients and salt and pepper to taste until combined well. Pack spread into a crock and chill, covered with plastic wrap, at least 1 day and up to 4.
Let spread stand at room temperature 30 minutes and serve with crackers.
Makes 3 1/2 cups.
Adapted from Gourmet
