10 MINUTE PREP CREAMY, SWEET AND TANGY CHEESE LOG WITH CRANBERRIES AND PISTACHIOS IS THE EASIEST YET MOST IMPRESSIVE APPETIZER YOU WILL EVER MAKE!
INGREDIENTS
Blueberry and pistachio coating
1 1/4 cups of blueberries
1 cup of salted and roasted pistachios without shell.
Trunk of cheese
7-8 oz. of goat cheese in trunk or vat
4 oz. cream cheese, softened
2 tablespoons of honey
1/4 teaspoon each of ground ginger, ground cinnamon, salt, dried thyme, dried rosemary
1/8 teaspoon of pepper
1/2 cup blueberry/pistachio mix (in instructions)
Garrison
honey
INSTRUCTIONS
Add blueberries and pistachios to your food processor and cut them into small pieces (but don’t over-process them). Remove the cup from ½ and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine.
Add this cheese mixture to a large piece of plastic wrap and shape into a log. Wrap in plastic wrap. Freeze for 20-30 minutes. We want the cheese trunk to be slightly firm so that it keeps its shape, but still soft enough for the layer to be pressed into it.
Line the counter with a large piece of parchment paper. Add the ingredients of the layer to the parchment and spread out in one layer a square a little bigger than the length of the cheese log. Add the cheese log to the edge of the layer and roll up the layer (see photos) until it is evenly covered, pressing the layer into the cheese so that it sticks. The cheese log can be refrigerated at this point until it is ready to be served or served immediately.
When it is ready to be served, take it out of the refrigerator 15 minutes before so that it can be softened. Sprinkle generously with honey just before serving. Serve with crackers.
RECIPE NOTES
*I used Laura Chenel’s in the bathtub