500g light cream cheese
250ml SPICY LEMONGRASS CHILLI SAUCE with CORIANDER
turkish bread, baguettes or crackers
Line a small deep bowl with plastic wrap. Spoon in cheese, pressing firmly into bowl. Smooth the top and cover with plastic. Refrigerate until firm, about 1 hour. Remove plastic from top and turn upside down on a small platter with a raised edge. Remove remaining plastic from sides and smooth cheese with a spatula if needed. Pour chilli sauce over the moulded cheese. Set out small butter knives to spread the cheese and sauce on hot Turkish bread, plain or toasted baguettes or crackers.
for 6 persons
Cheese can be moulded and refrigerated for several days. Cover with chilli sauce just before serving.
Try FIERY COCONUT CHILLI SAUCE over the cheese, sprinkled with finely chopped coriander.
For individual appetisers, toast slices of baguette on both sides in the oven. Toasts can be prepared in advance, cooled and kept in a sealed container. To serve, place a spoonful of cheese on the toast, drizzle with chilli sauce and garnish with either sprigs of coriander or thin slices of fresh chilli. Serve arranged on a platter.