200 g cream cheese, softened
1/4 cup toasted pumpkinseeds, 2 tbsp finely chopped}
1 tbsp pumpkinseed oil
1 1/2 tsp Dijon mustard
salt and freshly ground pepper
Blend the cream cheese with the chopped pumpkin seeds, the pumpkin seed oil and mustard and season with salt and pepper. Top with the whole pumpkin seeds and serve with dark bread.
* Recipe and picture courtesy of Food & Wine