Neapolitan Cheese Log

Recipe Ingredients

1 lb	454g / 16oz	Cream cheese - softened
1/2 cup	118ml	Pureed sun-dried tomatoes
1/2 cup	118ml	Prepared pesto
1/2 cup	46g / 1.6oz	Minced chives
2		Garlic cloves - minced
2 cups	474ml	Nuts - either one or a combination
		Walnuts, cashews, pecans, hazelnuts,
		Peanuts, pine nuts, macadamias, etc.
1 cup	237ml	Edible flowers - see * Note

Recipe 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.

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

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