- 1-2 chive cream cheese rings
- 1 bunch of chives (or any of your favourite herbs)
- 500 ml olive oil
- 1 chilli
- 2 cloves of garlic
- 2 bay leaves
- Black pepper
‘Pickled’ cream cheese à la labneh
Roll the cream cheese into balls. Roll the balls in finely chopped chives and lower them into the olive oil.
Add chilli (to taste), garlic, bay leaves and black pepper to the olive oil. You can also add other herbs or flavourings if you feel like experimenting.
Let the cheese balls soak for at least one day to absorb the flavours. After that, they’re perfect for pepping up salads or just spreading on bread. When the cheese is gone, the flavourful oil makes a lovely vinaigrette or similar.