Marinated Philly

• 250g block PHILADELPHIA Cream Cheese
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, sliced
• 3 small rosemary sprigs
• 6 sprigs fresh thyme
• 1 teaspoon peppercorns, lightly crushed
• 2 cloves garlic, sliced
• 1 lemon, rind cut off in strips
• crusty bread, to serve

1. Rinse a large necked jar with boiling water and dry in the oven at 150C.
2. Cool.
3. Cut Philly* into 16 pieces.
4. Place Philly* cubes in the jar and cover with oil, garlic, rosemary, thyme, peppercorns, garlic and lemon.
5. Cover and refrigerate overnight.
6. Serve with crusty bread or on an antipasto platter.

philadelphia cream cheese, extra virgin olive oil, garlic, rosemary, thyme, peppercorns, garlic, lemon, crusty bread

Taken from www.kraftrecipes.com/recipes/marinated-philly-103622.aspx (may not work)