Ingredients
Spicy Whipped Cream Cheese Dip
- 8 oz - whipped cream cheese (or whip softened cream cheese until light and fluffy)
- 3 tbsp - El Yucateco Red Marisquera Hot Sauce
- 2 tsp - dried herbs (such as dill, parsley, or Italian herb blend)
- Freshly ground black pepper, to taste
Toasted Baguette Bread
- 1 baguette, sliced
- Olive oil
- dried herbs (such as dill, parsley, or Italian herb blend)
Roasted Garlic Cloves
- 1 head garlic
- 1 tbsp - olive oil
For the Board
- 1 tin smoked oysters or smoked mussels
- 2 tin sardines or mackerel (in oil, tomato sauce, or marinade)
- ½ cup - cherry tomatoes, halved
- 3 tbsp - capers
- 1 lemon, cut into wedges
- Fresh dill
- Crackers
- Cheese slices or wedges (optional)
Preparation
- Preheat the oven to 375°F (190°C).
- Place the garlic cloves on a small piece of foil. Drizzle with olive oil, wrap loosely, and roast for about 20 minutes until soft and lightly golden.
- Set the oven to broil. Arrange the baguette slices on a baking sheet and drizzle lightly with olive oil. Sprinkle with dried herbs and broil for 2–3 minutes until lightly toasted.
- In a bowl, combine the whipped cream cheese, El Yucateco Marisquera Red hot sauce, dried herbs, and black pepper. Mix until smooth and evenly blended. Transfer to a small serving bowl.
- Arrange the tinned fish on a large serving board, either directly in their tins or transferred to small dishes.
- Add the whipped cream cheese dip, roasted garlic cloves, cherry tomatoes, capers, lemon wedges, and fresh dill to the board.
- Add the toasted baguette slices, crackers, and cheese around the board.
- Serve immediately, allowing guests to spread the spicy whipped cream cheese on bread and top with the fish, roasted garlic, and garnishes.