Seed Crusted Oyster Log
This attractive appetizer is easier to make than it looks and it is great to make a day ahead for a party
Ingredients
| Imperial | Metric | Ingredient |
|---|---|---|
| 1 pkg | 250 g | light cream cheese, softened |
| 1 | 1 | large clove garlic, minced |
| tsp | 1 mL | hot pepper sauce |
| 2 cans | 85 g each | Clover Leaf Smoked Oysters, drained |
| 1 tsp | 7 mL | grated lemon rind |
| 2 | 2 | green onions, finely chopped |
| cup | 50 mL | roasted sunflower seeds |
| cup | 50 mL | chopped fresh parsley |
Nutrition Details
| Amount | Nutrition |
|---|
Nutrition Features
- Blend cream cheese, garlic and hot pepper sauce in a small bowl until smooth.
- Lightly spray 12-inch (30 cm) piece of wax paper with non-stick cooking spray or lightly brush with vegetable oil. Place paper on flat cutting board or plate. Spread cheese mixture on oiled paper in an 8-inch (20 cm) square. Chill while preparing filling or longer if desired.
- Mash drained oysters with lemon rind and green onions. Spread over cheese, leaving a -inch (6 mm) border. Roll up jelly roll style allowing cheese to roll away from paper. Seal by twisting ends of paper and place on board or plate and refrigerate at least 2 hours or up to 24 hours.
- Mix seeds and parsley on another piece of wax paper; unroll chilled log onto the seed mixture and roll to coat all sides. Serve with crackers or party rye bread.
Makes 12 appetizer servings.
