125g cream cheese, chopped, at room temperature
½ cup finely grated parmesan
2 teaspoons ground sumac
¼ teaspoon cayenne pepper
1 cup walnuts or almonds (100g), toasted, finely chopped
Crackers, to serve
Place cream cheese, parmesan, sumac and cayenne pepper in a medium bowl. Season with salt. Stir until well combined.
Place a 30cm long sheet of baking paper on a flat surface. Spoon cheese mixture into the centre. Shape into a 15cm log by rolling up in the paper and twisting ends to seal. Refrigerate for about 4 hours, or until firm. Remove log and discard paper.
Place log on a clean sheet of baking paper. Sprinkle with nuts. Roll to cover all over.
Serve with crackers.