Cream Cheese with Burnt Spring Onion and Roasted Garlic

Here it is again, roasted garlic. Yes, I may have some sort of crazed addiction to garlic but I blame my Mother, she eats it raw! That’s a step too far pour moi but garlic does add the most incredible flavour, and it’s packed with lots of medicinal properties too, so ’tis all good.

This recipe works really well as a canape and it looks really good, too. If you’re serving it on bread here’s a little tip: toast the bread on an open flame (if you have a gas hob) and you’ll transport the flavours of the bread to another dimension. This is a little trick I was shown during my course in Lazio, and although it takes a little time, it’s so worth it. I’ve used the plain Violife Cream Cheese from Art of Zen foods here. This is a great one for adding your own flavours to.

What you’ll need:

  • 200g Violife Cream Cheese
  • 1 bunch of scallions/spring onions ends trimmed and halved, lengthways
  • One whole bulb of garlic, top removed
  • 2 tablespoons of olive oil
  • Sea salt and black pepper for seasoning




1. Preheat the oven to 220°C

2. Place the garlic on some foil and drizzle over some of the olive oil. Close up the foil and place in the oven for 20 to 30mins. Remove from the oven and allow to cool.

3. Place a griddle pan over a very high heat, ventilate the room and turn on the extractor fan.

4. Coat the scallions with some of the oil and when the pan is piping hot add the scallions. Sprinkle over a little salt and pepper.

5. Cook for 5 to 6 minutes turning once or twice.

6. Once they have blackened remove for the pan, dry off with some kitchen towel and set aside and allow to cool.

7. Take 6 cloves of garlic and remove from the skin. Using a large knife flatten the cloves into a paste. You can use the rest of the cloves for a garlic bread.

8. Finely chop the scallions and add to a bowl along with the garlic paste and the cream cheese.

9. Add the remaining olive oil and mix well with a fork.

10. Season with some salt and pepper.

Prep and cooking time: 35 mins.


If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram, or @thetinyVK on Twitter – I’d love to see them! xTx

Share and enjoy!

Tanya O’Halloran – The Tiny Vegan Kitchen