Last week we went to a friends house and we were asked to bring an appetizer. As I was flipping through the cookbook I came across this cheese log recipe. Coming from someone who doesn't love things too spicy even I found this appetizer to be really flavorful. We had some left over from the party and Jason has since put the cheese on his eggs, a burger and sandwich. A little warning, the longer it sits the spicier it gets.
Sriracha Cheese Log
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives.
- 1/2 teaspoon freshly ground black pepper
- 1 (8oz) package light cream cheese, at room temperature
- 4 ounces chevre, at room temperature
- 3 tablespoons Sriracha
- 1 clove garlic, minced
- In a small bowl combine the rosemary, parsley, chives, and pepper and mix well.
- In a larger bowl or stand mixer combine the cream cheese, chevre, Sriracha, garlic and half of the herb and pepper mixture. Mix until all the ingredients are evenly distributed.
- Scrape the cheese out onto a large sheet of parchment paper or plastic wrap. Using the parchment paper as a barrier between your hands and the cheese, form the cheese into a log shape.
- Roll (or sprinkle) the remaining herb and pepper mixture, coating the entire surface of the log.
- Cover and refrigerate for at least one hour or until ready to use.
- Tightly covered, the cheese log will keep in the refrigerator up to 5 days.