atop bread is often served for spreading on bread with a
butter knife. on bread '' atop bread as served in Germany •
Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean •
Ajvar – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil •
Amlu – Moroccan spread of argan oil, almonds, and honey •
Bacon jam •
Bean dip – sometimes used as a spread •
Beer jam •
Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt •
Biscoff – sweet paste made from Biscoff biscuits •
Bovril - salty meat extract paste •
Butter :*
Bretel butter :*
Rucava white butter •
Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip •
Cheong – various sweetened Korean foods in the form of syrups, marmalades, and fruit preserves •
Chocolate spread •
Gianduja •
Nocilla — a spread similar to Nutella sold in Spain and Portugal •
Nutella – a popular brand of sweetened hazelnut cocoa spread •
Nutkao •
Citadel spread – paste made of peanut butter, oil, sugar, and milk powder •
Clotted cream •
Coconut jam - a general term for coconut-based jams in Southeast Asia. Coconut jams include
kaya of
Indonesia,
Malaysia, and
Singapore;
sangkhaya of
Thailand; and
matamis sa bao,
latik, or
kalamay of the
Philippines. •
Cookie butter •
Cretons – pork spread containing onions and spices, from Quebec •
Dulce de leche – confection from Latin America prepared by slowly heating sweetened milk •
Egg butter •
Electuary (Larwerge) – a honey-thickened juice spread popular in Switzerland, often made with forest fruit such as juniper or pine •
Féroce – made of avocados, cassava, olive oil, lime juice, salt cod, garlic, chili peppers, hot sauce, and seasonings, from Martinique •
Filet américain – Belgian variation of steak tartare •
Flora •
Foie gras •
Guacamole •
Heinz Sandwich Spread •
Honey •
Hummus – a spread of Middle Eastern origin made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic; standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika •
Smörgåskaviar – a fish roe spread eaten in Scandinavia and Finland •
Kartoffelkäse •
Kaya (jam) – coconut jam, commonly eaten as
kaya toast •
Kyopolou •
Ljutenica – vegetable relish or chutney in Bulgaria, Macedonia, and Serbia •
Manjar blanco – term used in Spanish-speaking world to a variety of milk-based delicacies •
Manteca colorá – Andalusian spread prepared by adding spices and paprika to lard, cooked with minced or finely chopped pieces of pork •
Maple butter •
Margarine •
Marmite – British spread made from yeast extract •
Marshmallow creme •
Mett – minced raw pork seasoned with salt and black pepper, popular in Germany and Poland •
Mint jelly •
Moambe – also referred to as palm butter or palm cream •
Mayonnaise •
Miracle Whip •
'Nduja – a spicy, spreadable pork sausage or
salumi from
Calabria,
Italy •
Nut butter •
Almond butter •
Cashew butter •
Hazelnut butter •
Peanut butter •
Obatzda – a Bavarian cheese spread, prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter • Palm butter – a spread made of
palm oil designed to imitate dairy butter •
Paprykarz szczeciński – Polish spread made from ground fish, rice, tomato paste, vegetable oil, onion, salt and spices •
Pâté •
Chopped liver •
Liver pâté • Pheasant paste •
Pesto – a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil •
Peabutter •
Pimento cheese •
Pindjur – Bulgarian, Serbian, Bosnian and Macedonian spread which ingredients include red bell peppers, tomatoes, garlic, vegetable oil and salt •
Plum butter •
Powidl - a type of fruit spread prepared from the prune plum, that is popular in Central Europe. •
Magiun of Topoloveni - a Romanian traditional plum butter that does not contain sweeteners or other additives, which has received a
Protected Geographical Status from the European Union in 2011. •
Remoulade – European cold sauce based on mayonnaise •
Rillettes – French paste made with pork or other meats and sometimes with anchovies, tuna, or salmon •
Schmaltz – rendered (clarified) chicken or goose fat •
Sobrassada – typical from the
Balearic Isles, made from pork, paprika, salt, and other spices •
Sunflower butter •
Tahini – paste made from ground, husked, hulled sesame seeds •
Tapenade – Provençal spread of puréed or finely chopped olives, capers, and anchovies •
Taramasalata – Greek
meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes •
Tartar sauce •
Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread •
Vegemite – a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives •
Zacuscă – vegetable spread popular in Romania and Moldova File:Bacon jam.JPG|
Bacon jam atop bread File:Cashew butter.jpg|
Cashew butter being ground File:Manteca colorá - Mercado de Cádiz.jpg|
Manteca colorá File:Maple butter.jpg|
Maple butter File:PeanutButter.jpg|
Peanut butter in a jar File:Rillettes en pot.jpg|
Rillettes File:Cuillere de tapenade.jpg|
Tapenade Cheeses and cheese spreads used as a dip Cheeses used as a spread and
cheese spreads include: •
Almogrote •
Alouette cheese •
Beer cheese •
Benedictine •
Brie – sometimes used as a spread •
Catupiry •
Cheez Whiz •
Cervelle de canut •
Cold pack cheese •
Cottage cheese •
Cream cheese •
Creole cream cheese •
Cup cheese •
Dairylea •
Easy Cheese •
Eden •
Farmer cheese – sometimes used as a spread •
Fromage blanc •
Fromage fort •
Kraft Singles •
Laughing Cow •
Liptauer •
Magnolia •
Moretum •
Obatzda •
Pimento cheese •
Port wine cheese •
Prim •
Primula cheese spread •
Pub cheese •
Requeijão •
Rushan cheese •
Tirokafteri •
Urnebes •
Velveeta Fruit spreads and preserves ), a Dutch syrup specialty made from apple and sugar beet juice.
Fruit spreads and
preserves include: •
Apple butter – Caramelized, concentrated apple sauce •
Apricot Jam •
Bar-le-duc jelly •
Berry Jam •
Berries •
Birnenhonig •
Cabell d'àngel •
Chutney •
Coconut jam •
Confit •
Confiture •
Confiture de lait •
Conserves •
Hagebuttenmark – a fruit preserve made from
rose hips, sugar and sometimes red wine •
Lekvar •
Lingonberry jam •
Marmalade •
Nièr beurre •
Pepper jelly •
Powidl – a plum butter prepared without additional sweeteners or gelling agents •
Quince cheese •
Sirop de Liège – prepared using evaporated fruit juices •
Tomato jam •
Ube halaya – also known as
ube jam •
Yuja-cheong File:Yosrisekaya1.jpg|Close-up view of a
coconut jam File:Pannkaka.jpg|Pancakes with
lingonberry jam File:Homemade marmalade, England.jpg|Homemade English
marmalade File:Nièr beurre Faîs'sie d'cidre 2007.jpg|A jar of
nièr beurre File:Red Pepper Jelly (1962318754).jpg|Red
pepper jelly File:Powidl1.png|
Powidl plum butter File:Dulce de membrillo.jpg|
Quince cheese File:Strawberry jam on a dish.JPG|
Strawberry jam Yeast extract spreads spread on toasted bread
Yeast extract spreads include: •
AussieMite •
Cenovis •
Guinness Yeast Extract •
Marmite •
Marmite (New Zealand) •
Oxo •
Promite •
Vegemite •
Vitam-R ==See also==