Sriracha Cheese Log

Directions

1. 1
   In a small bowl, combine the rosemary, parsley, chives, and pepper and mix well.
2. 2
   In the bowl of a stand mixer equipped with a paddle attachment, combine the cream cheese, chevre, Sriracha, garlic, and half of the herb and pepper mixture.
3. 3
   Beat on low speed until the ingredients are uniformly distributed, occasionally scraping down the sides of the bowl.
4. 4
   Scrape the cheese out onto a large sheet of parchment paper or plastic wrap.
5. 5
   Using the parchment paper as a barrier between your hands and the cheese, form the cheese into a log shape about 1 inch in diameter.
6. 6
   Roll the cheese log in the remaining herb and pepper mixture, coating the entire surface of the log.
7. 7
   Cover and refrigerate for at least 1 hour or until ready to use, to allow the cheese to set up and the flavors to marry.
8. 8
   Tightly wrapped in parchment paper, the cheese log will keep in the refrigerator for up to 5 days.
9. 9
   Cut slices of Cheddar-Sriracha Swirl Bread (page 29) diagonally into quarters and bake at 350F for 15 minutes.
10. 10
    Once cooled, serve them as toast points alongside your Sriracha Cheese Log.