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Food

12 Easy Spreads to Slather on Breads

Tapenades, jams, and butters to slather on everything

By SAVEUR Editors

August 9, 2016

Farmers' Cheese with Onion and Pumpkin Seed Oil — This creamy Slovenian spread is fantastic spread on toast at brunch or served as a dip with crisp vegetables—like radishes and fennel—at cocktail parties. Get the recipe for Farmers' Cheese with Onion and Pumpkin Seed Oil »Chris Court

Caramel Apple Butter — Rich caramel sauce adds creamy sweetness to standard apple butter; spread it on toast, use it to fill pastries, or just eat it with a spoon. Get the recipe for Caramel Apple Butter »Laura Sant

Seafood Coffee Butter — Add an extra jolt to your morning toast with this caffeinated spread. Get the recipe for Coffee Butter »Matt Taylor-Gross

Fromage Blanc Spread — This dish, which translates literally to "silk worker's brain," is said to be named for Lyon's 19th-century silk weavers, who'd often make a lunch of the smooth herbed-cheese spread.Serve with salad, potatoes, or toasted bread. Get the recipe for Fromage Blanc Spread (Cervelle de Canut) »Photo: Matt Taylor-Gross

Lemon Curd — This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes. Get the recipe for Lemon Curd »André Baranowski

Chocolate Chile Gravy — This thick, spicy chocolate sauce is perfect spread on french toast or sliced, toasted bread. Get the recipe for Chocolate Chile Gravy »Yossy Arefi

Pea Shoot and Mint Pesto — This nontraditional pesto is one of the best ways to use up an overload of pea shoots. Packed with mint and spread atop toast or beneath a burger, it will make anything you pair it with taste fresher and greener. Get the recipe for Pea Shoot and Mint Pesto »Matt Taylor-Gross

Four Pepper Jelly — Jalapeños, red bell peppers, poblanos, and serrano chiles come together in this spicy-sweet jelly. It's perfect paired with rich meats, spread on sandwiches, or served on a cheese-and-cracker spread. Get the recipe for Four Pepper Jelly »Farideh Sadeghin

Ajvar — A smoky, sweet, and savory condiment as versatile as ketchup. Get the recipe for Ajvar »Matt Taylor-Gross

Key Lime Curd — Punchy key lime curd is delicious spread on breakfast toast, dolloped onto cake, or slathered between graham crackers. Get the recipe for Key Lime Curd »Helen Rosner

Black Olive Tapenade — Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for an aperitif, a spoonful also makes a great accompaniment to grilled fish or any kind of roast. The tapenade can also be thinned with olive oil and drizzled or used as a base for vinaigrette.Get the recipe for Black Olive Tapenade »Matt Taylor Gross

Rhubarb Jam — For an easy, splatter-free jam, make it in the oven. This version adds floral flavors to sweet-tart rhubarb with vanilla bean and rosewater. Get the recipe for Rhubarb-Rose Oven Jam »Matt Taylor-Gross

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