Fennel Seed Cheese Log

Fennel Seed Cheese Log

NZ Woman's Weekly 25/10/2011

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Ingredients

25 g Butter
½ tbsp Fennel seeds
½ tsp Dry mixed herbs
½ tsp Garlic, crushed
125 g Cream cheese
2 cups Tasty cheese, grated
1 cup Gruyere cheese
3 tbsp Spring onions
1 tbsp Aioli, garlic flavoured or mayonnaise

Crostini

24 pieces Bread, multi-grain with crusts removed, approx 2cm x 5cm
¼ cup Extra virgin olive oil
1 tbsp Dry mixed herbs
2 tsp Sea salt

Directions

  1. Heat butter in pan and gently cook fennel seeds for 5 to 10 minutes, then allow to cool.
  2. In a bowl, mix all the other ingredients together and add fennel seeds. Combine well.
  3. Roll and press into two log shapes 30cm long, 4cm wide and 3cm high.
  4. Cover in plastic wrap and place in fridge for 2 to 3 hours before serving with crackers
    or crostini.

To prepare crostini:

  1. Brush bread with olive oil. Sprinkle with dried herbs and salt.
  2. Fan bake 10 to 15 minutes at 180 degC until golden brown.

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