Cranberry Pistachio Cheese Log
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||4%|
|Includes Added Sugars 0g||0%|
- 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
Add pistachios and cranberries to a food processor and chop into small pieces.
Remove 3/4 - 1 cup and set aside.
Add goat cheese, cream cheese, honey and spices to a bowl with the cup of cranberry mixture.
Mix until evenly combined.
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.
On a piece of parchment paper, spread the remaining cranberry mixture out evenly.
Carefully roll the cheese log in the mixture, lightly pressing down so it sticks. Press the mixture into the ends of the cheese log.
Refrigerate for 15 minutes. Garnish with a drizzle of honey before serving.
Serve with your choice of crackers.