Herbed Cheese Log

• 500 g (1 lb) cream cheese, at room temperature
• 1 tablespoon lemon juice
• 1 tablespoon garlic, crushed
• 2 teaspoon chopped fresh thyme
• 2 teaspoon chopped fresh tarragon
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 cup (50 g/1 1/3 oz) snipped fresh chives

1. Beat the cream cheese in a large bowl with electric beaters until soft and creamy.
2. Mix in the lemon juice and garlic.
3. In a seperate bowl, combine the thyme, tarragon and parsley.
4. Line a 20 x 30 cm (8 x 12 inch) shallow tin with foil.
5. Spread the chives over the base, then spread the chives over the base, then dollops the cream cheese over the chives.
6. Using a palette knife, gently join the dollops, spreading the mixture and pushing it into any gaps.
7. Sprinkle the herbs over the cheese.
8. Lift the foil from the tin and place on a work surface.
9. Roll into a log, starting from the logest tray.
10. Refrigerate for at least 3 hours, or preferably overnight.
11. Serve with crackers or crusty bread.

lemon juice, garlic, thyme, tarragon, parsley, fresh chives

Taken from cookpad.com/us/recipes/492327-herbed-cheese-log (may not work)