Description
A creamy, tangy, and herb-coated cheese log made with corn relish, cream cheese, and tasty cheese. This easy make-ahead appetizer is perfect for entertaining, offering a balance of sweetness, richness, and freshness in every bite.
Ingredients
1/3 cup corn relish
250 g cream cheese, softened
1/3 cup finely grated tasty cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped fresh basil leaves
1 tbsp finely chopped fresh oregano leaves
Crackers, to serve
Instructions
- Place corn relish in a fine sieve and press through with the back of a spoon into a bowl to separate the solids from the sauce. Reserve both.
- Using an electric mixer, beat the cream cheese until smooth and creamy. Add the corn relish solids and grated tasty cheese, season with salt and pepper, and mix until combined.
- Spoon the mixture onto a 25 cm piece of baking paper and shape into a 15 cm log. Roll tightly in the paper, twisting the ends to seal, and refrigerate for 2 hours until firm.
- Remove from the paper and lightly brush the log with some of the reserved corn relish sauce (discard any leftover sauce).
- Combine parsley, basil, and oregano on a plate. Roll the cheese log in the herbs until evenly coated, including the ends.
- Refrigerate for another 30 minutes to set. Before serving, let it stand at room temperature for 10 minutes to soften slightly, then serve with crackers.
Notes
Mix in chives, dill, or a pinch of smoked paprika for added flavor.
Swap corn relish for tomato relish or sweet chilli sauce for variety.
Add chopped sun-dried tomatoes or roasted capsicum for color and texture.
Make it dairy-free by using vegan cream cheese and plant-based cheese.
Let it sit at room temperature for 10–15 minutes before serving for the best texture.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of log)
- Calories: 190
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 40 mg
