Herb Cream Cheese

Let's file this one under: "Using What You Have" for when you make Homemade Ranch and have left over chives, or Jenny's Goat Cheese and have basil, or perhaps some poultry herbs from a Roast Chicken. Any or all of these left over herbs will work for this. This herb cream cheese is super fast and brings a breakfast bagel from average to gourmet.

I piled everything into a food processor. I had sage, thyme, basil, chives and rosemary. I gave it a few pulses, alternating between grind and chop.

You don't want to completely mash it. 

If you use thyme you will either have to use this technique to remove the leaves from the stems before hand, or just pick the stems out after you have chopped the herbs.

Plop in a few large spoonfuls of cream cheese. Use a rubber spatula to sort of smear the cream cheese into the herbs.

I added a sprinkle of coarse salt and some cracked black pepper. Salt and pepper on a bagel is my favorite!

Enjoy right away! I had mine on a pumpernickel bagel the first time. With the left overs I made an open bagel sandwich with two sunny side up eggs on top, so tasty.