HOT CHILI-RICOTTA SPREAD (AKA SCHARFE KÄTHE)

by Carolyn
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I finally did it! I copy cat-ed one of my favorite spreads. Most of you won’t really know what I’m talking about, but some of you who live in Germany and use to shop at Alnatura ( grocery store similar to Whole Foods) might know Scharfe Käthte – cream cheese spread seasoned with chili, garlic and other spices. I couldn’t really find a recipe so I made up my own, using ingredients I thought would create a taste similar to the one I’m craving since 20 months. This soft, but very spicy spread is great on rye or sourdough bread, but you can also use it with crackers or pair it my favorite way – with roasted potatoes. Just try it, such a delicious easy dinner. Hot Chili-Ricotta Spread is more a rustic spread to eat with really good, artisan bread than something light to dip with vegetables. And I had to say, I’m pretty satisfied how it turned out, it’s a little bit less hot than the original, next time I’m going full power, for the first attempt, I’m happy with the result. So happy that the half is already gone. The preparation is actually super easy, but as I wanted to used home-made chili oil it took a bit – the oil needs time to be infused with all the flavors. Don’t be intimidated by this step, you can use the oil for so many other things too. It’s a great staple to jazz up your salads & pasta.

hotchili-ricotta-spread-11 Chili & Spices Infused Oil
– 2 cups olive oil
– 4 peeled garlic cloves
– 2 tbsp fresh rosemary needles
– 2 tbs chili flakes

Place all ingredients into a small glass bottle or a glass jar and let it sit for at least 4 days. The longer you infuse the oil the spicier it will be.

hotchili-ricotta-spread-1 Hot Chili-Ricotta Spread
– 4 full tbsp ricotta
– 2 full tbsp cream cheese
– 5 tbsp hot chili oil
– 3 tbsp minced roasted red pepper ( mine was from Trader Joe’s and if you take out like 2 peppers that will be enough to mince 3 table spoons)
– 1 garlic clove, minced
– pinch salt

1. Mix minced red pepper and minced garlic together.

2. Place ricotta, cream cheese, 2 tbsp chili oil and 2 tbsp red pepper/garlic mix into a bowl and mix with a fork.

3. Pour the spread into a plastic or glass container, top with the remaining red pepper/garlic mix and chili oil and refrigerate. Before using just stir a bit, but not too much.

The spread can last up to 5 days when refrigerated.

hotchili-ricotta-spread-top hotchili-ricotta-spread-3 Enjoy!

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