Holiday Cheese Roll
200g cows milk feta
3 tablespoons mayonnaise
2 tablespoons Bittersweet Mexican Salsa Plus Blend
250g cream cheese (a block style is easiest)
Lots of chopped parsley (approx 8 tablespoons)
Mash feta with a fork and blend in mayonnaise and Bittersweet Mexican Blend until well blended. Tear a sheet of wax or baking paper as long as from your hand to your elbow (!). Place cream cheese in middle of paper and fold each side over the block. Using your hands (or a rolling pin), force cream cheese into a rectangle approx 30cm long X 12cm wide X 1.5cm deep. Spread feta mixture on top of cream cheese going right to the edges. Sprinkle about 3 tablespoons chopped parsley over feta. Starting at the short end of the rectangle, and using the paper as a force, roll up the cheese into a log. Cover with remaining parsley. Wrap in wax paper and chill at least 2 hours or "overnight".