Lemon Pepper Cheese Roll|
This is a very simple spread that is elegant and easy to make. It is great with endive, carrots, celery, apples, bread slices, or your favorite crackers. You can make your own lemon pepper by using very finely grated lemon peel and zest mixed with freshly ground black pepper. I make these frequently for gifts during the holidays as they can be made well in advance and will store for at least a week.
8 ounces cream cheese, at room temperature
2 teaspoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon chopped fresh chives
1 teaspoon fresh basil
1 teaspoon caraway seed
1/4 teaspoon salt
Beat the cream cheese until creamy and smooth. Add the lemon juice and garlic and beat until smooth. Stir in the chives, basil, caraway seed, and salt and mix well. Place the lemon pepper on a small plate. Form the cream cheese mixture into a log and roll in the lemon pepper until coated to your desired amount. Serve immediately, or chill for at least one hour for the best flavor. Serve chilled or at room temperature.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes