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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Beat the cream cheese in a large bowl with electric beaters until soft
and creamy. Mix in the lemon juice and garlic. In a seperate bowl combine
thyme, tarragon, and parsley.
Line an 8 X 12 inch shallow tin with foil. Spread the chives over the
base, then dollop the cream over the chives. Using a palette knife, gently
join the dollops, spreading the mixture and pushing it into any gaps.
Sprinkle the herbs over the cheese. Lift the foil from the tin and place
on a work surface. Roll into a log, starting from the longest edge, then
cover and place on a baking tray.
Refrigerate for at least 3 hours, or preferably overnight. Serve with
crackers or crusty bread.
Ingredients:
1 Pound(s) Cream Cheese
1 Tablespoon(s) Lemon Juice
1 Clove Garlic, crushed
2 Teaspoon(s) Chopped Fresh Thyme
2 Teaspoon(s) Chopped Fresh Tarragon
1 Tablespoon(s) Chopped flat-leaf parsley
1 Cup(s) Snipped Fresh Chives |
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