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
Recipe Information
Step by step guide to making Herb sauce and Philadelphia on sourdough
- Combine all the ingredients in a bowl (except the sourdough and Philadelphia), adding the vinegar, lemon juice and oil at the end.
- Season to taste, it may need a little more salt than you think.
- 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.
Summary of customer ratings and reviews
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 |
This recipe is:
- No egg products
- No nut products
- Vegetarian
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£1.25
13p/10g
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60p
32p/100g
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22p
22p/ea
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30p
30p/ea
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£2.10
£4.20/ltr
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£3.10
£1.24/100ml