1/2 T. butter

1/2 C. finely diced leeks (white part; reserve green part for ribbon and bow)

1 T. minced garlic

1-1/2 tsp. thyme

1/4 tsp. each salt and pepper

1 pkg. (8 oz.) cream cheese, softened

1 log (4 oz.) goat cheese, softened

Thinly sliced medium radishes, cut in triangles

 

Line a 5-1/2″x 3″ loaf pan with plastic wrap so that ends extend and can be wrapped over top of pan. In skillet, cook leeks in butter 5 minutes until soft. Add garlic, thyme, salt and pepper. Cook 1 minute longer. Cool. In bowl, beat cheeses until smooth; blend in leek mixture. Spoon into prepared loaf pan; spread evenly. Cover with plastic wrap. Chill 24 hours until very firm. Uncover, invert onto serving plate; remove plastic wrap. To make bow, drop reserved green leaves into boiling water just until color brightens. Immediately remove with slotted spoon and plunge into ice water. Remove when cool and pat dry. Place one long or two medium strips lengthwise on top and down sides. Place another “ribbon” crosswise. Place large loops on loaf lengthwise to make bow loops. Place a short loop in the middle to form the knot. Place 2″ notched pieces as shown for bow ends. Press radishes randomly on package.

 

Yield:

Calories:

Fat:

Fiber: