Herb sauce and Philadelphia on sourdough

Part of a range of recipes created by chef Valentine Warner in association with Philadelphia.

Serves: 8

Preparation time:  10 minutes

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You will need

  • About 100g fresh green herbs of your choice (see Cook's tip), chopped
  • 1 tablespoon shallot, peeled and very finely chopped
  • 1 tablespoon baby capers in vinegar, rinsed and drained
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, peeled and very finely chopped
  • ½ small lemon, zest and juice
  • ½-1 teaspoon red wine vinegar
  • 5 tablespoons extra virgin olive oil
  • 300g Philadelphia cream cheese
  • Loaf of good sourdough bread
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Recipe Information

Step by step guide to making Herb sauce and Philadelphia on sourdough

  1. Combine all the ingredients in a bowl (except the sourdough and Philadelphia), adding the vinegar, lemon juice and oil at the end.
  2. Season to taste, it may need a little more salt than you think.
  3. Toast the sourdough and spread thickly with Philadelphia cream cheese. Spoon the green sauce over the top.

Cook's tip: For the herbs, chef Valentine likes parsley, tarragon, basil and mint. You can use Philly Light as a lighter option.

*All information included in this recipe has been provided by Mondelez UK.

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Nutritional information for Herb sauce and Philadelphia on sourdough

Nutritional information for Herb sauce and Philadelphia on sourdough

Nutrition type per serving
Calories (per 1 slice with approx 37g Philadelphia) 349 kcal
Total Fat 17g
Saturated Fat 7.1g
Salt 1.35g
Sugar 2.9g

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