INGREDIENTS:

· 2 x 230g Lancewood Plain Cream Cheese, at room temperature
· 1 Tbls lemon juice
· 1 clove garlic, crushed
· 2 tsp chopped fresh thyme
· 2 tsp. chopped fresh origanum
· 1 Tbls chopped fresh flat leafed parsley
· 1 cup chopped fresh chives 

METHOD:

Put the Cream Cheese in a large bowl and beat until soft and creamy. Mix in the lemon juice and garlic. Mix together the thyme, origanum and parsley. Line a 20 x 30-cm tin with foil. Spread the chives over the base, then spoon the Cream Cheese mixture over the chives. Using a palette knife gently spread the mixture into the tin, pushing it into any gaps. Sprinkle the combined herbs evenly over the cheese. Lift the foil from the tin and place onto a work surface. Roll into a log, starting from the longest edge, peeling back the foil as you go. Cover and place on a tray. Refrigerate for at least 3 hours before serving. Serve with water crackers or fresh crusty bread.

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