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


Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.