Cheese Brick

1 package (8 ounces) cream cheese
2 tablespoons butter
1/2 teaspoon dried basil
Sliced Colby cheese
Sliced Monterrey Jack cheese Salami
2 tablespoons parsley

Soften cream cheese and butter. Add basil. Stack slice of Colby, cream cheese mixture, salami, cream cheese mixture, Monterrey Jack, cream cheese mixture. Repeat until as high as you desire. Frost with remainder of cream cheese mixture over entire brick. Pat parsley over brick.

Yield: 20 servings

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Cajun Country -- New Iberia, Louisiana