Louisiana Bacon Cheese Log
250g Philly Cream cheese, room temperature
¼ cup finely grated parmesan cheese
1Tbsp finely chopped fresh chives
½ cup (3 rashers short cut bacon) finely diced
Cook bacon and spice together. Allow to cool completely.
Mix cream cheese with parmesan, Wild Porcini Salt, Bourbon Maple Splash Balsamic Vinegar and fresh chives.
On a piece of baking paper or cling wrap, place cooled bacon. Then spread cream cheese mixture on top and roll into a log. Place in the 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.