Neapolitan Cheese Log

Categories: Garden2

Serves: 10 servings

Ingredients:

1 lb Cream cheese; softened
1/2 c Pureed sun-dried tomatoes
1/2 c Prepared pesto
1/2 c Minced chives
2 Garlic cloves; minced
2 c Nuts - either one or a
-combination
Walnuts; cashews, pecans,
-hazelnuts,
Peanuts; pine nuts,
-macadamias, etc.
1 c Edible flowers; see * Note

Instructions:
* Note: Such as nasturtium, borage, daylily, calendula, arugula, dandelion,
rose petals, zucchini and squash blossoms, opal basil, chive blossoms,
thyme blossoms, pansies, mint blossoms, chamomile, or marigolds.

Divide cream cheese into equal thirds. With a fork, food processor, or hand
blender, blend one third of the cream cheese with the sun-dried tomatoes,
one third with pesto, and the remaining third with chives and garlic. Lay a
piece of plastic wrap on a flat surface. Spread the sun-dried tomato
mixture out on the center of the plastic wrap, forming a rectangle about
two inches wide. Spread the chive and garlic mixture over the first layer
and then add the pesto layer. Using the plastic wrap, bring up the sides of
wrap, avoiding as many wrinkles as possible. Form the cheese into a
cylinder and place in the refrigerator. When the cheese begins to firm but
is still manageable, remove from the refrigerator. Combine nuts and flower
petals on a work surface. Roll cheese cylinder in mixture, re-wrap and
refrigerate until chilled. Arrange on a plate or platter with crackers.
Serves 10.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 132

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.

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