When my roommates and I were at McGill University, each night without
fail, someone would pose the 10 p.m. question: “Do you feel like sweet or
salty?” It was snack-time at 99 Sherbrooke Street. “Sweet” meant heading out for cookies, frozen yogurt, or ice cream, whereas “salty” usually meant staying put for bagels and schmears. Here’s a blueprint for mixing it up at your brunch (or late-night snack) table. Your bagels will thank you.
Mixed Herb Cream Cheese
Serves 6 to 8
1/2 block (4 ounces) cream cheese, softened
2 tablespoons chopped chives
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped basil
1 teaspoon lemon zest
Pinch of sea salt and pepper
Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.
Veggie Cream Cheese
Serves 6 to 8
1/2 block (4 ounces) cream cheese, softened
4 green olives, chopped
1 green onion, trimmed and chopped
2 tablespoons finely chopped red pepper
2 tablespoons grated carrot
1/4 teaspoon red pepper flakes
Place the softened cream cheese in a small bowl. Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.
