A schmear is a bit of cultural appropriation, and probably shouldn’t be used. But it’s also a yummy topping for bagels. Schmears are simple and perfect for improvisation, so you can use this same process for different ingredients. They can be very seasonal: basil-sun dried tomato-seranno pepper is a favorite summer schmear. They can be savory: oregano-sundried tomato. They can be sweet: toasted walnut-honey. You get the idea.
My most frequent schmear, especially in winter when I need a reminder that summer will be back someday, is pesto schmear.
a yummy topping for bagels. Schmears are simple and perfect for improvisation, so you can use this same process for different ingredients. They can be very seasonal: basil-sun dried tomato-seranno pepper is a favorite summer schmear. They can be savory: oregano-sundried tomato. They can be sweet: toasted walnut-honey. You get the idea.
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| Prep Time | 3 minutes |
| Servings |
schmears
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Ingredients
- 1 lb Neufchatel Cheese (or substitute cream cheese, or even marscapone)
- 1/2 C Pesto
Ingredients
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Instructions
Process
- Put the cheese in a food processor, and whir until smooth.
- Add the presto, and whir until evenly incorporated.
- Taste, and add more pesto if needed.
Serve
- Usually on bagels. It's also good on sandwiches, on other breads, on leftover pancakes... Yup. That simple.
Recipe Notes
- You can make your own neufchatel cheese fairly easily. But store bought cheese is close enough in quality you won't likely notice in a schmear.
- The packaging on neufchatel always says "do not freeze." When it goes on sale for $1 or $1.25 per half pound package, ignore this instruction liberally. It freezes very well.
- Pesto is very expensive to buy. Making it is much more reasonable, particularly if you grown your own basil. Make your own, and freeze it. I'll probably add a recipe come mid-summer.
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