Louisiana Bacon Cheese Log
1 block Philly Cream cheese
¼ cup finely grated parmesan cheese
1Tbsp finely chopped fresh chives
½ cup (3 rashers short cut bacon) finely diced
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.
Comments will be approved before showing up.