• About 100g fresh green herbs of your choice (see Cook's tip), chopped
  • 1 tablespoon shallot, peeled and very finely chopped
  • 1 tablespoon baby capers in vinegar, rinsed and drained
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, peeled and very finely chopped
  • ½ small lemon, zest and juice
  • ½-1 teaspoon red wine vinegar
  • 5 tablespoons extra virgin olive oil
  • 300g Philadelphia cream cheese
  • Loaf of good sourdough bread


  1. 1

    Combine all the ingredients in a bowl (except the sourdough and Philadelphia), adding the vinegar, lemon juice and oil at the end.

  2. 2

    Season to taste, it may need a little more salt than you think.

  3. 3

    Toast the sourdough and spread thickly with Philadelphia cream cheese. Spoon the green sauce over the top.

  4. 4

    Cook's tip: For the herbs, chef Valentine likes parsley, tarragon, basil and mint. You can use Philly Light as a lighter option.

  5. 5

    *All information included in this recipe has been provided by Mondelez UK.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 17.0g 24%
  • Saturates 7.1g 36%
  • Sugars 2.9g 3%
  • Salt 1.35g 23%

% of the Reference Intakes

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