PREP: 20 minutes CHILL: 2 hours MAKES: 2 cups
1 clove garlic, minced
1 tsp. kosher salt
1 8-oz. pkg. cream cheese, softened
4 oz. Home-Churned Butter (page 171) or purchased butter, softened
¼ cup Fresh Ricotta Cheese (page 175) or purchased ricotta cheese
1 Tbsp. grated Parmesan cheese
1 Tbsp. finely snipped fresh parsley
2 tsp. finely snipped fresh chives
1 tsp. finely snipped fresh dill weed
¼ tsp. black pepper
1. Using the side of a large knife, smash and rub the garlic and salt together on a cutting board until the mixture forms a paste. In a medium bowl combine the garlic paste and the remaining eight ingredients. Beat with a mixer on low to medium until combined. If necessary, chill mixture 20 minutes or until firm enough to handle.
2. Place the cheese mixture on a piece of parchment or waxed paper. Using the paper, shape the mixture into an 8-inch log about 2 inches in diameter. Roll paper around log and twist the ends of the parchment to seal. Refrigerate at least 2 hours before serving. Chill up to 1 week or place in an airtight container and freeze up to 1 month.
PER 1 TBSP. CHEESE: 54 cal., 6 g fat (3 g sat. fat), 17 mg chol., 66 mg sodium, 0 g carb., 0 g fiber, 1 g pro.
1. Holding the knife diagonally, press and rub the salt and garlic together to form a paste.
2. Using an electric mixer on low to medium, combine the ingredients until they are mixed evenly.
3. Spoon the cheese onto a sheet of parchment or waxed paper. Roll the paper up around the cheese to form a log. Twist the ends to seal.