This rich cream cheese spread takes on a sweet tone from the
addition of roasted garlic and currants. Spread onto crackers or
bread for a simple hors d'oeuvre, or serve with raw vegetable
pieces.
In a medium bowl, macerate (soften by soaking) the currants in the
brandy for 30 minutes. Drain well and return to the bowl. Squeeze
the roasted garlic pulp from the heads into a bowl, taking care to
remove any bits of skin from the pulp. Add the roasted garlic to
the currants, along with the cream cheese and almonds. Using an
electric mixer, beat on low speed until all ingredients are
thoroughly combined. Season with salt and peper. Refrigerate for at
least 2 hours before serving. Can be refrigerated for up to 5 days.
