Sriracha Cheese Log
Ingredients
- 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 (8-ounce) package cream cheese, at room temperature
- 4 ounces chevre, at room temperature ⓘ
- 3 tablespoons Sriracha
- 1 clove garlic, minced ⓘ
Instructions
- In a small bowl, combine the rosemary, parsley, chives, and pepper and mix well.
- In the bowl of a stand mixer equipped with a paddle attachment, combine the cream cheese, chevre, Sriracha, garlic, and half of the herb and pepper mixture.
- Beat on low speed until the ingredients are uniformly distributed, occasionally scraping down the sides of the bowl.
- 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 about 1 inch in diameter.
- Roll the cheese log in the remaining herb and pepper mixture, coating the entire surface of the log.
- Cover and refrigerate for at least 1 hour or until ready to use, to allow the cheese to set up and the flavors to marry.
- Tightly wrapped in parchment paper, the cheese log will keep in the refrigerator for up to 5 days.
- Cut slices of Cheddar-Sriracha Swirl Bread (page 29) diagonally into quarters and bake at 350F for 15 minutes.
- Once cooled, serve them as toast points alongside your Sriracha Cheese Log.
Nutrition & Diet Analysis (per serving)
337
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).