Spice up your get-togethers with this take on the classic hors d’oeuvre staple. You can also use it on your bagel the morning after your shindig—if your guests somehow refrain from devouring it all.

　　

Ingredients

makes 8 to 10 servings

　　2 tablespoons chopped fresh rosemary

　　2 tablespoons chopped fresh flat-leaf parsley

　　2 tablespoons chopped fresh chives

　　1/2 teaspoon freshly ground black pepper

　　1 (8-ounce) package cream cheese, at room temperature

　　4 ounces chèvre, at room temperature

　　3 tablespoons Sriracha

　　1 clove garlic, minced

　　

Step 1

In a small bowl, combine the rosemary, parsley, chives, and pepper and mix well.

　　

Step 2

In the bowl of a stand mixer equipped with a paddle attachment, combine the cream cheese, chèvre, Sriracha, garlic, and half of the herb and pepper mixture. Beat on low speed until the ingredients are uniformly distributed, occasionally scraping down the sides of the bowl.

　　

Step 3

Scrape the cheese out onto a large sheet of parchment paper or plastic wrap. 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. Roll the cheese log in the remaining herb and pepper mixture, coating the entire surface of the log. 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. Tightly wrapped in parchment paper, the cheese log will keep in the refrigerator for up to 5 days.

　　

OVER THE TOP TIP

Step 4

Cut slices of Cheddar-Sriracha Swirl Bread (page 29) diagonally into quarters and bake at 350°F for 15 minutes. Once cooled, serve them as toast points alongside your Sriracha Cheese Log.

　　The Sriracha Cookbook