Cream cheese spread

The recipe is so simple that it does not actually need a recipe, but I have written one down. We like to serve it with galettes or crepes and on fresh bread.

cream:
200 g cream cheese
zest of 1/4 organic lemon, finely grated
1 tsp finely chopped basil
1 tsp finely chopped parsley
1/4 tsp dijon mustard
sea salt to taste
freshly ground pepper to taste

serving:
1 tsp Pantelleria capers in olive oil (I use these)
chili flakes
a bit of extra virgin olive oil


Mix the cheese to loosen it. Add the rest of the cream ingredients and mix. Spread on a plate, and sprinkle with capers and their oil, chilli, and pepper. Serve.