Cranberry Pistachio Cheese Log
Nutrition Facts
14-16 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
120 |
|
| % Daily Value* | ||
| Total Fat 8g | 11% | |
| Saturated Fat 4g | 20% | |
| Cholesterol 20mg | 6% | |
| Sodium 110mg | 5% | |
| Total Carbohydrate 7g | 2% | |
| Dietary Fiber 1g | 4% | |
| Sugars 4g | ||
| Includes Added Sugars 0g | 0% | |
| Protein 5g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 2% | |
| Iron | 2% | |
| Potassium | 2% | |
Ingredients
- 1 ¼ cups Fresh Cranberries
- 1 cup Roasted Pistachios, shelled & salted
- 8 oz Goat Cheese
- 4 oz Cream Cheese, softened
- 2 tbsp Honey
- ½ tsp Cinnamon
- ¼ tsp Salt
- ¼ tsp Dried Thyme
- ¼ tsp Dried Rosemary
- 1/8 tsp Black Pepper
- 1-2 tbsp Honey , for garnish
Method of Preparation
Step 1
Add pistachios and cranberries to a food processor and chop into small pieces.
Remove 3/4 - 1 cup and set aside.
Step 2
Add goat cheese, cream cheese, honey and spices to a bowl with the cup of cranberry mixture.
Mix until evenly combined.
Step 3
Add cheese mixture to a piece of plastic wrap. Form into a log and wrap in plastic.
Place in freezer for 20-30 minutes. The cheese should be slightly firm so it can hold its shape, but soft enough for the coating to adhere.
Step 4
On a piece of parchment paper, spread the remaining cranberry mixture out evenly.
Step 5
Carefully roll the cheese log in the mixture, lightly pressing down so it sticks. Press the mixture into the ends of the cheese log.
Step 6
Refrigerate for 15 minutes. Garnish with a drizzle of honey before serving.
Serve with your choice of crackers.
