I mentioned in this post that my husband has a little obsession with Sriracha hot sauce, also known as Rooster sauce. If you like things spicy then I would definitely give this sauce a try if you have not already done so, but note that a little goes a long way. Anyway, I came across this cookbook right before Christmas so of course I had to buy it to give to Jason as a stocking stuffer. I am not the biggest fan of really spicy food so I can only take Sriracha sauce in small doses but Jason would tell you that this cookbook is the perfect example that you really can put the Rooster Sauce on ANYTHING.
Last week we went to a friends house and we were asked to bring an appetizer. As I was flipping through the cookbook I came across this cheese log recipe. Coming from someone who doesn't love things too spicy even I found this appetizer to be really flavorful. We had some left over from the party and Jason has since put the cheese on his eggs, a burger and sandwich. A little warning, the longer it sits the spicier it gets.
Sriracha Cheese Log
- 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 (8oz) package light cream cheese, at room temperature
- 4 ounces chevre, at room temperature
- 3 tablespoons Sriracha
- 1 clove garlic, minced
- In a small bowl combine the rosemary, parsley, chives, and pepper and mix well.
- In a larger bowl or stand mixer combine the cream cheese, chevre, Sriracha, garlic and half of the herb and pepper mixture. Mix until all the ingredients are evenly distributed.
- 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.
- Roll (or sprinkle) the remaining herb and pepper mixture, coating the entire surface of the log.
- Cover and refrigerate for at least one hour or until ready to use.
- Tightly covered, the cheese log will keep in the refrigerator up to 5 days.
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