Pistachio-Covered Cheese Log
- Ready In:
- 4hrs 20mins
- Ingredients:
- 6
- Yields:
-
1 cheese log
- Serves:
- 8
ingredients
- 226.79 g cream cheese, room temperature
- 236.59 ml grated sharp white cheddar cheese
- 14.79 ml Dijon mustard
- 4.92 ml Worcestershire sauce
- coarse salt and pepper
- 236.59 ml unsalted shelled pistachio, coarsely chopped
directions
- In a medium bowl, using an electric mixer, beat cream cheese, cheddar cheese, Dijon and Worcestershire until well combined. Season with salt and pepper. Cover and refrigerate until slightly firm about 1-2 hours.
- Meanwhile in a medium skillet toast pistachios over medium heat, stirring frequently until fragrant and golden, about 7 minutes. Transfer to a platter and let cool.
- Transfer cheese mixture to a piece of waxed paper, using paper guide the to shape a log about 6 inches long. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm 1 to 2 hours (or up to a day). Serve with crackers.
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