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Cranberry Pistachio Cheese Log Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 16 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Cranberry Pistachio Cheese Log is a delightful appetizer combining creamy goat and cream cheeses with warm spices, honey, and a crunchy coating of fresh cranberries and roasted pistachios. Perfectly balanced with sweet and savory flavors, this cheese log is ideal for holiday gatherings or any party, offering a sophisticated and vibrant addition to your appetizer table.

Ingredients

Scale

Cranberry Pistachio Coating

  • 1 1/4 cups fresh cranberries
  • 1 cup shelled roasted, salted pistachios

Cheese Log

  • 7-8 oz. goat cheese log or tub
  • 4 oz. cream cheese, softened
  • 2 tablespoons honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon pepper
  • 1/2 cup Cranberry Pistachio Coating mixture (reserved from directions)

Garnish

  • Honey, for drizzling

Instructions

  1. Prepare Coating: Add the fresh cranberries and roasted pistachios to a food processor and pulse to chop into small pieces, making sure not to over-process into a paste. Remove ½ cup of this chopped mixture and place it into a medium bowl; set aside for coating the cheese log.
  2. Make Cheese Mixture: To the bowl with reserved cranberry-pistachio coating, add goat cheese, cream cheese, honey, ground ginger, ground cinnamon, salt, dried thyme, dried rosemary, and pepper. Stir thoroughly to combine all ingredients until smooth and well incorporated.
  3. Shape the Cheese Log: Transfer the cheese mixture onto a large piece of plastic wrap. Using the wrap, shape the mixture into a tight, even log. Wrap securely and place in the freezer for 20 to 30 minutes. This chills the log just enough to firm it up slightly while staying soft enough for coating.
  4. Coat the Cheese Log: Lay a large piece of parchment paper on the counter. Spread the remaining cranberry-pistachio coating mixture evenly into a single layer square slightly larger than the length of the cheese log. Unwrap the cheese log and place it at one edge of the coating. Roll the log along the coating, gently pressing to ensure the coating adheres evenly all around.
  5. Chill or Serve: Refrigerate the coated cheese log until ready to serve or proceed immediately. Before serving, remove from the refrigerator about 15 minutes beforehand to soften slightly for ease of spreading.
  6. Garnish and Serve: Just before serving, drizzle the cheese log generously with honey. Pair with your favorite crackers and enjoy this festive, flavorful appetizer.

Notes

  • Do not over-process the cranberry and pistachio mixture in the food processor to maintain texture.
  • Chilling the cheese log in the freezer helps it hold its shape without becoming too hard.
  • You can prepare the cheese log a day ahead and refrigerate, just bring it to room temperature before serving.
  • Serve with an assortment of crackers or fresh sliced baguette for best results.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (approx. 1/16 of cheese log)
  • Calories: 120
  • Sugar: 4g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 10mg

Find it online: https://piesbypaula.com/cranberry-pistachio-cheese-log-recipe/