Pistachio Coated Cheese Log Recipes

PISTACHIO-COVERED CHEESE LOG

Steps:

• In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
• Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
• Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. 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 1 day). Serve with crackers.

PISTACHIO AND POMEGRANATE CHEESE LOG

Steps:

• In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or up to overnight.
• In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp.
• Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers.

PISTACHIO CRUSTED CHEESE BALL

Steps:

• PREP: Place the unwrapped package of cream cheese in a microwave-safe bowl. Microwave on HIGH for 10-15 seconds, check, flip to the other side, and then microwave for an additional 10-15 seconds as needed. You don't want it at all melted, just softened to room temperature. Transfer to a large bowl or bowl attached to a stand mixer fitted with the paddle attachment.
• CHEESES: Add the goat cheese in with the softened cream cheese. Beat the two cheeses together on low speed until just combined.
• ADD REMAINING INGREDIENTS: Add in the finely chopped dried apricots, finely chopped green onions, and chopped fresh thyme. Add salt and pepper to taste (remembering the nuts are also salted; I add 1/4 teaspoon of salt and 1/8 teaspoon of pepper). Beat on low speed until ingredients are combined and integrated. Scrape down the sides with a spatula as needed.
• CHILL: Use the spatula to transfer the mixture onto a large sheet of plastic wrap. Using the wrap, knead the mixture together and form a long log or cheese ball. Wrap tightly in the plastic wrap and refrigerate overnight or until firm. (I like to chill it overnight to allow the flavors to really meld!) At a minimum, chill for 1 hour.
• COAT: Coarsely chop the shelled pistachios on a cutting board and then unwrap the cheese ball or log right on top of the chopped nuts. Roll the ball around and use your hands to gently attach the pistachios to the ball or log until it is completely coated in nuts. Serve promptly with crackers, veggies, pretzels, etc.
• STORAGE: Refrigerate, tightly covered, for up to 3-4 days. The pistachios will soften considerably as it stores. We do like this cheese ball best the same day it is coated in the pistachios.

PISTACHIO-COVERED CHEESE LOG

Steps:

• 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.

PISTACHIO-COATED CHEESE LOG

Steps:

• Mix the cream cheese, Cheddar, Worcestershire, lemon zest, cayenne and a few grinds of pepper together in a medium bowl until thoroughly combined.
• Lay a large piece of plastic wrap on a work surface and put the cheese mixture on top. Use the plastic wrap to form it into a 6-inch log. Refrigerate until firm, about 1 hour.
• Put the pistachios on a large plate. Unwrap the cheese log and roll it in the pistachios until it is fully coated. Serve immediately or rewrap in clean plastic and refrigerate up to 1 day.