Hellllooooooooo friends! Happy holiday weekend! Guess what? Today’s post has NUTHIN to do with Independence day! Nada, zero, zilch. Unless, you want to make some fancy cream cheese for a barbecue or something. Then, this one’s for you 4th lover! You’re welcome! Here’s your olive walnut basil cream cheese just in time for the 4th of July! Yippee!
So, remember when I raved on Instagram about my new favorite thing to eat? Well, I did. And it it was about this olive walnut cream cheese from San Francisco St Bakery near my house. I’ve been so gaga for this stuff! Jared and I have been going there every weekend that he is town, just so I can get a sea salt bagel with this creamy cheesy goodness on top. It’s become one of my favorite weekend things. Coffee date with the hubs and my new favorite food. Awesome.
Aaaaaaanyways…… well….. I totally copycated (is that a word?) their cream cheese. I made my own version with some fresh basil, and man, I am in heaven. It’s salty, it’s olive-y, it’s nutty and crunchy, it’s herby and basil-y. It’s the best thing ever.
I put in on some toast and topped it with heirloom tomatoes. I ate it with crackers. I ate it with my fingers. I LICKED THE BOWL! Not really, but I should have.
Cheers to you San Francisco St Bakery! I love you!
- 12 oz cream cheese, softened
- ½ garlic clove, pressed
- 5 Tablespoons kalamata olives, chopped
- 1 Tablespoon kalamata olive juice
- ½ cup walnuts, chopped
- 1½ Tablespoons fresh basil, chopped
- Combine all of the ingredients in a medium sized bowl and stir together until well combined.
Ooooooooh I can’t wait to make another batch of this! But, I’m still hooked on the weekend trips to the bakery. The little things. 🙂
Check out the heirloom tomato toast with olive walnut basil cream cheese!
Happy weekend guys!
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