- 1/2 cup freshly packed parsley leaves
- 1/3 cup 1" sliced scallions
- 8 oz. St. André® cheese
- 2 Tbsp. heavy cream pinch grated fresh lemon zest smidgen ground black pepper
- Fresh French baguette, sliced
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- In a food processor, process parsley and scallions until minced.
- Remove and discard rind from St. André® cheese. Cut cheese into chunks. Add cheese to food processor bowl. Process until combined and pale green throughout.
- Drizzle heavy cream into feed tube while machine is running. Remove lid from the processor bowl. Add zest and pepper, scraping down sides to incorporate. Serve immediately or refrigerate for up to 4 hours, bringing it to room temperature 30 minutes before serving. Makes 1 cup spread.
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