• 1 x 250g pkt cream cheese, at room temperature
  • 150g Castello white mould cheese, coarsely chopped
  • 1 x 75g pkt Ducks toasted pine nuts, coarsely chopped
  • 1 tbs finely chopped fresh mint
  • 1 tbs finely chopped fresh chives
  • Bagel chips, to serve
  • Use an electric beater to beat the cream cheese and white mould cheese in a medium bowl until smooth. Spoon the mixture along the centre of the baking paper to form a 5 x 33cm log. Roll up the baking paper to enclose the cheese mixture and twist the ends to secure. Place in the fridge for 2 hours or until firm.
  • Combine pine nuts, mint and chives in a bowl. Spread the nut mixture over a chopping board. Unwrap the cheese log and roll in the nut mixture. Wrap the cheese log in plastic wrap and place in the fridge for 1 hour or until firm.
  • Place the cheese log on a serving platter and serve with bagel chips.