We enjoyed making this Lemon Myrtle & Mountain Pepper Leaf Cheese Log over the holiday period. It's a delicious native starter - perfect for your next event. This recipe is courtesy of Jules McKie for The Australian Superfood Co.
Time: 15 minutes
Makes: 2 logs
Ingredients:
Hazelnut & Herb Crumb
- 100 grams toasted hazelnuts, finely chopped
- 11/2 tbsp fresh mixed herbs, finely chopped
- rind of 1 lemon, finely grated
- pinch of sea salt
Lemon Myrtle & Mountain Pepper Cheese Log
- 250 grams cream cheese, softened
- 100 grams vintage cheddar, grated
- 100 grams mild cheddar, grated
- 2 tsps fresh red chilli or capsicum, finely chopped (seeds removed)
- 1 tbsp fresh mixed herbs, finely chopped
- 1 tsp garlic, minced
- 1 tsp Ground Lemon Myrtle
- 1 tsp Mountain PepperLeaf
- pinch of sea salt
Method:
Hazelnut & Herb Crumb
- Place all ingredients in a medium size bowl and mix well to combine. Set aside.
Three Cheese Log
- Place cream cheese in a large mixing bowl and mix until smooth. Add remaining ingredients and mix well to combine.
- Scrape the sides of the bowl and gather the mixture into one lump. Cut in half and using your hands, shape both pieces into log shapes. Add a little olive oil to your hands to stop the mixture from sticking and help form the mixture into the desired shape.
- Tip the crumb mixture onto a flat plate. Roll each log in the crumb mixture, pressing gently to ensure the cheese log is well coated and the crumb sticks.
- Place the cheese logs in a sealed container, lined with baking Refrigerate for approx. 1 hour to allow it to firm up.
To serve:
Serve on a platter with crackers, fresh fruit (figs, apple and pear slices, blueberries, grapes), vegetable cruidites and sweet, fresh honeycomb.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie
