Bacon Cheese Log
1 block Philly Cream cheese
¼ cup finely grated parmesan cheese
Pinch Tweed Real Food Wild Porcini Salt
1tsp Tweed Real Food Bourbon Maple Splash Balsamic Vinegar
1Tbsp finely chopped fresh chives
½ cup (3 rashers short cut bacon) finely diced
1Tbsp Tweed Real Food Louisiana BBQ Rub (for less heat use Smokey Cue)
Allow cream cheese to come back to room temperature.
Mix cream cheese with parmesan, Wild Porcini Salt, Bourbon Maple Splash Balsamic Vinegar and fresh chives.
Cook bacon and spice together.
Allow to cool completely
Roll mixture into a ball or log. On a piece of baking paper or cling wrap, place cooled bacon.
Roll cheese ball or log into bacon, pressing to ensure it is all covered.
Wrap and place in fridge.
Note this can be made into multiple logs and frozen or kept in fridge for up to 3 days – longer if bacon is added after.
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