Easy Cranberry Pistachio Cheese Log (Recipe for Printing)
Great for holiday entertaining, this creamy goat cheese log blends tart cranberries and crunchy pistachios with honey and warm spices. Easy party appetizer for December or Thanksgiving. Save & click.
# What You Need:
→ Main Ingredients
01 -
1 1/4 cups fresh cranberries
02 -
1 cup shelled roasted salted pistachios
03 -
7 to 8 ounces goat cheese, log or tub
04 -
4 ounces cream cheese, softened
05 -
2 tablespoons honey
→ Seasonings
06 -
1/4 teaspoon ground ginger
07 -
1/4 teaspoon ground cinnamon
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon dried thyme
10 -
1/4 teaspoon dried rosemary
11 -
1/8 teaspoon ground black pepper
# How to Make It:
01 -
Place fresh cranberries and shelled pistachios in a food processor and pulse until coarsely chopped, ensuring not to over-process.
02 -
Transfer 1/2 cup of the chopped cranberry and pistachio mixture into a medium bowl to use as the exterior coating.
03 -
Add the remaining cranberry pistachio mixture to a bowl along with goat cheese, softened cream cheese, honey, ground ginger, ground cinnamon, salt, dried thyme, dried rosemary, and black pepper. Stir until fully blended.
04 -
Place the cheese mixture onto a large sheet of plastic wrap. Form it into an even log shape, then wrap securely. Freeze for 20 to 30 minutes until slightly firm.
05 -
Spread the reserved cranberry pistachio coating on a large piece of parchment paper, forming a layer slightly longer than the cheese log. Unwrap the chilled cheese log and roll it over the coating, pressing gently to adhere evenly on all sides.
06 -
Allow the coated cheese log to stand at room temperature for 15 minutes before serving. Drizzle generously with honey just prior to presentation. Slice and serve with crackers if desired.
# Extra Tips:
01 -
Softening the cheese before blending ensures a smooth, uniform texture.