Louisiana Bacon Cheese Log
250g Philly Cream cheese, room temperature
¼ cup finely grated parmesan cheese
1 Tsp 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 Tweed Real Food Smokey Cue Rub )
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.
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