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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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The Big Book of Appetizers Ingredients:
2 (8 ounce) packages cream cheese, room temperature |
1 tablespoon milk |
1/4 teaspoon cayenne pepper |
2 teaspoons worcestershire sauce |
1 teaspoon finely minced garlic |
2 cups grated sharp cheddar cheese |
1 cup chopped toasted pecans |
1/2 cup minced fresh chives |
1/4 cup finely minced fresh italian parsley |
cracker, for serving |
Directions:
1. Add cream cheese to a big bowl and, using an electric mixer, beat until soft and creamy.
2. Add in the milk, cayenne, Worcestershire, garlic, and cheddar cheese; continue to beat just until the ingredients are combined.
3. Line an 8 x 12 inch pan with parchment paper or wax paper, making sure there is a 3-inch overhang at each of the long ends.
4. Sprinkle the pecans evenly over the paper.
5. Drop spoonfuls of the cheese mixture onto the pecans.
6. Using a flexible rubber spatula or an offset spatula, spread the cheese into the pan, making sure you reach into the corners.
7. Sprinkle the chives and parsley evenly over the cheese.
8. Using the ends of the parchment, gently lift the cheese out of the pan; starting at the long end, begin rolling the cheese into a log, as if you were rolling up a jelly roll.
9. Using the parchment paper, wrap the log, twisting both ends tightly; refrigerate for at least 3 hours or overnight before serving.
10. Serve with crackers.
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