OMG, you guys. This may be the most precious thing I have ever posted. “Precious” as in “twee.” For I have created a Cheese Log.
...wait for laughter to die down...Here’s the deal. Two kinds of people will like this thing. First, people who genuinely like cheese logs. Second, people who like them ironically. Which one am I? I’m not going to confess, and I challenge you to guess.
Three events have converged to result in a cheese log. First, I am planning to attend a small gathering over the weekend, and snackies shall be required. Second, radishes the size of golf balls showed up in my
Harmony Valley CSA box today. Third, I have been keeping the
salad burnet from last week's box in a jar of water in the fridge. The plant is so pretty that nothing seemed special enough to use it in.
Well, cheese log is the thing! It is pink. It is springy and cool. It is covered with the minced leaves of a sparkly-flavored, wine-dark herb. I am so pleased with my own cleverness that I may just decide this appetizer is too special to serve.
Wait, no I won’t.
Ladies Who Lunch Cheese Log
1 package cream cheese (use full-fat or the log will not be very solid)
1 golf-ball-sized radish
2 T minced chives
A dash of salt
A handful of herb leaves, minced fine
Chop the radish and throw it in a food processor with the cream cheese. Process for several minutes until pink and smooth.
Gently stir in (do not process!) the minced chives. Salt to taste. Turn the cheese out onto a piece of waxed paper. Wrap the cheese up like a burrito and refrigerate until firm.
Unwrap the cheese. (You can cut the log in half at this point if you want it to be smaller.) Briefly smooth it out by rolling it on a counter or between your hands, and then roll it in the minced herbs until covered. Serve right away; or wrap in a clean piece of waxed paper or plastic wrap and chill until serving time.
I’ll drink to that. 
