Cranberry Pistachio Cheese Log (Print Version)
Tangy, creamy cheese log studded with cranberries and pistachios—chill, slice and serve for elegant party bites.
# What You Need:
→ Cheese Mixture
01 - 8 ounces cream cheese, softened
02 - 3.5 ounces goat cheese, softened
03 - 1 tablespoon honey
04 - 1/4 teaspoon freshly ground black pepper
→ Mix-Ins
05 - 1/2 cup dried cranberries, roughly chopped
06 - 1/2 cup shelled pistachios, roughly chopped
07 - 2 tablespoons fresh chives, finely chopped (optional)
→ Coating
08 - 1/4 cup dried cranberries, finely chopped
09 - 1/4 cup shelled pistachios, finely chopped
10 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - In a medium mixing bowl, combine cream cheese, goat cheese, honey, and black pepper. Use an electric mixer or spatula to blend until the mixture is uniformly smooth and creamy.
02 - Fold in 1/2 cup chopped dried cranberries, 1/2 cup chopped pistachios, and chives if desired, ensuring even distribution throughout the cheese mixture.
03 - Place a sheet of plastic wrap on the work surface. Transfer the cheese mixture onto the center. Using the plastic, shape the mixture into a log approximately 6 inches long.
04 - In a shallow dish, mix the remaining 1/4 cup chopped cranberries, 1/4 cup chopped pistachios, and parsley if using.
05 - Remove the cheese log from the plastic wrap and roll it gently in the prepared coating until fully and evenly covered.
06 - Wrap the coated log with a clean piece of plastic wrap and refrigerate for at least 1 hour to firm up before serving.
07 - Take out from the refrigerator 10 minutes before serving. Present with crackers, sliced baguette, or vegetable sticks.
# Expert Hints:
01 -
- This cheese log is so simple to shape and roll, it feels like a party trick every time.
- The pop of color and texture earns instant oohs and ahhs, but the tangy-sweet flavor is what keeps everyone lingering by the snack table.
02 -
- Once, I tried to mix cold cheese and ended up with stubborn lumps—always let your cheese reach room temperature first.
- Rolling in the coating while the cheese is too soft is a mess; chill it just a bit if it feels sticky to the touch.
03 -
- Press the coating onto the cheese log using the flat side of a spatula for even coverage without mess.
- Letting the finished log sit at room temperature for just ten minutes ensures the cheese is perfectly spreadable, not too firm.