1tspnigella seedsoptional if you can't source them
1tspsesame seeds
1pinchfreshly cracked black pepper
250gcream cheesecubed, room temperature
100gmild creamy blue cheesecubed, room temperature (I used castello brand, if you don't like blue cheese you could use any other combination of cheeses like a mild feta, mozzarella or cheddar)
Add nuts and herbs to mixer bowl, chop for 3 sec/speed 6/MC on or until finely chopped.
Add nigella seeds, sesame seeds and pepper to the bowl. Mix for 5 sec/speed 2/MC on.
Remove nut mixture to a piece of the gladwrap retaining 1 Tbsp in the mixer bowl. Flatten the mixture out with your hands into a large rectangle.
Add remaining ingredients and blend for 10 sec/speed 6/MC on. Scrape bowl down and repeat once.
Spoon even amounts of cheese mixture in a line down the centre of the nut mixture. Using the gladwrap, form into a log and twist the ends of each side tightly to remove air and compress mixture. Tie off ends, apply second piece of gladwrap and refrigerate for 1 hour or until ready to serve.
Notes
Different combinations you could try: Apricot & Almond Smoked Salmon & Dill + Capers Sweet Chilli & Coriander Olives, Garlic & HerbsBellini UsersUse your sharp blade for this recipe.At step 1 chop for longer if necessary to get a fine texture.