
Pistachio and Black Currant Cheese Log Recipe
This super easy Pistachio and Black Currant Cheese Log recipe is perfect for a Game-Day charcuterie board or on your spring picnic table with fresh crackers. It also tastes great sliced on top of an arugula salad.
Ingredients
2 T. pistachios, chopped
2 T. black currants
1 T. lemon zest
4 T. olive oil
11 oz goat cheese, softened
sea salt, to taste
1/4 c. pistachios, chopped
1/4 c. walnuts, chopped
Directions
1.      In a large bowl add 2 tablespoons chopped pistachios, black currants, lemon zest, olive oil and salt. Mix to combine.Â
2.      Add goat cheese and mix well. Use a silicon spatula to scrape the sides of the bowl to ensure all ingredients are incorporated into the mixture.
3.      Place a piece of plastic wrap on a clean, dry work surface and use the silicon spatula to gently scoop the cream cheese mixture on top of it. Wrap the plastic wrap around the cream cheese and gently roll into a log with your hands.
4.      Transfer to the refrigerator to chill for at least 15 minutes.
5.      Meanwhile, place a large piece of parchment paper on counter. Add pistachios and walnuts in center and mix by hand.
6.      Remove the cheese ball from the refrigerator and discard plastic wrap. Place log on the nut mixture and gently roll in nut mixture and press nuts mixture into the surface to cover applying gentle pressure with your fingers to fill in any open spaces.
7.      Transfer to serving plate and loosely cover with plastic wrap. Store in refrigerator until 5-10 minutes before serving.
Serve with crackers, crostini and crudités – or slice into rounds to top a mixed green salad.
Recipe Note
You can prepare this recipe in advance. Once the cheese ball is tightly wrapped in plastic wrap (Step 2 below), place it in a freezer bag and freeze for up to one month. When ready to serve, thaw at room temperature and coat in cranberry-pecan mixture.
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