Place ½ block of cream cheese between two sheets of plastic wrap.
Flatten cream cheese in plastic wrap with rolling pin.
Roll cream cheese to 1/2” or 1 cm thick in a rectangular shape.
Remove top sheet of plastic wrap.
Spread Rootham’s Cranberry Chutney with Chardonnay on cream cheese –Cover 3/4 of the length of the rectangle while leaving 1” or 2cm plain border around the perimeter of the entire rectangle.
Using plastic wrap as an aid, start rolling cream cheese in jellyroll fashion- chutney covered end towards the uncovered cream cheese.
As you roll, peel the plastic wrap off the cream cheese.
Chutney will flow towards outer edges.
Once rolled into a log wrap log in plastic wrap and refrigerate for 1-2 hours or up to 2 days.
Remove plastic wrap, place roulade on platter and top with chopped parsley.
GUELPH, ONTARIO, CANADA
