Herbed Cheese Log

1. 1

   Beat the cream cheese in a large bowl with electric beaters until soft and creamy.

2. 2

   Mix in the lemon juice and garlic.

3. 3

   In a seperate bowl, combine the thyme, tarragon and parsley.

4. 4

   Line a 20 x 30 cm (8 x 12 inch) shallow tin with foil.

5. 5

   Spread the chives over the base, then spread the chives over the base, then dollops the cream cheese over the chives.

6. 6

   Using a palette knife, gently join the dollops, spreading the mixture and pushing it into any gaps.

7. 7

   Sprinkle the herbs over the cheese.

8. 8

   Lift the foil from the tin and place on a work surface.

9. 9

   Roll into a log, starting from the logest tray.

10. 10

    Refrigerate for at least 3 hours, or preferably overnight.

11. 11

    Serve with crackers or crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.