Sriracha Cheese Log

1. 1

   In a small bowl, combine the rosemary, parsley, chives, and pepper and mix well.

2. 2

   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.

3. 3

   Beat on low speed until the ingredients are uniformly distributed, occasionally scraping down the sides of the bowl.

4. 4

   Scrape the cheese out onto a large sheet of parchment paper or plastic wrap.

5. 5

   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.

6. 6

   Roll the cheese log in the remaining herb and pepper mixture, coating the entire surface of the log.

7. 7

   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.

8. 8

   Tightly wrapped in parchment paper, the cheese log will keep in the refrigerator for up to 5 days.

9. 9

   Cut slices of Cheddar-Sriracha Swirl Bread (page 29) diagonally into quarters and bake at 350F for 15 minutes.

10. 10

    Once cooled, serve them as toast points alongside your Sriracha Cheese Log.

* Per serving · 4 servings · Values may vary.