Cranberry-Pistachio Crusted Cheese Log
I love having the perfect appetizer filled with holiday spirit. There’s something about having a festive bite when decorating the tree, wrapping gifts, or having people over. This Cranberry-Pistachio Crusted Cheese Log is ideal to serve all season long!
Resplendent in the jeweled colors of the season, this tangy and herbaceous appetizer is a crowd pleaser. It’s as easy to prepare as it is quick to disappear. The only question is what kind of crackers are you serving with it?
Layers of Flavor
This Cranberry-Pisctachio Crusted Cheese Log is all about building layers of flavor and texture. While the heart of this cheese log begins with equal portions of creamy and tangy goat cheese and cream cheese, their flavors are enhanced with the addition of Maille Old Style Mustard.
I remember the first time I tasted Maille Mustard. it was love at first taste during my journey through France. Ever since, I always keep a jar in my refrigerator, ready to elevate the average sandwich or make an elegant appetizer such as this.
With a single ingredient Maille transforms the ordinary to the extraordinary. Maille has set the standard for premium mustards since 1747. I love that they believe the right condiment can make a meal. I know that the bright bite of the Old World Style Mustard combined with the pop of the whole mustard grains adds depth and dimension to this cheese log.
In addition to the whole grain mustard, woodsy fresh rosemary not only adds flavor to the duo of cheese, but also perfumes this hors d’oeuvre with the sent of the holidays.
Rolling into the Holidays with Cranberry-Pistachio Crusted Cheese Log
I love how easy and fast this recipe is to make. With just a few helpful tips you will be serving this up in no time.
- Using a food processor helps the cranberry-pistachio crust come together quickly. However only pulse them. You want them to still retain their texture but be fine enough to cling to the cheese.
- Make sure both your goat cheese and your cream cheese are at room temperature. This will allow you to mix everything together smoothly. If your cheeses are still cold you risk having lumps.
- Use plastic wrap to help you roll and form the shape of the log.
- Freeze your cheese log for 30 minutes so it can firm up.
- Use parchment paper when rolling your through the pistchio-cranberry crust. It makes it easy to ensure the entire cheese log is covered. Don’t be afraid to press the crust into the cheese.
- After crusting your cheese log refrigerate it for another 30 minutes or overnight.
- Serve with your favorite crackers, sliced baguette, or even your favorite veggies for a low carb option.
If you love mustard as much as I do make sure you check out my recipe for Maille Croque Monsieur. Bon Appetite!
Cranberry-Pistachio Crusted Cheese Log
Equipment
- parchment paper
- mixing bowl
- food processor
- plastic wrap
Ingredients
- 8 oz goat cheese, room temperature
- 8 oz cream cheese, room temperature
- 2 tbsp Maille Old Style Mustard
- 1 cup fresh cranberries
- 1 cup shelled pistachios, roasted and salted
Instructions
- Using a food processor, pulse the cranberries and pistachios until crumbly. Do not over process. Set aside onto parchment paper.
- In a bowl add the goat cheese, cream cheese, rosemary, and Old Style Mustard. Stir until fully combined and smooth.
- Pour the cheese mixture onto a sheet of plastic wrap. Roll to form a log. Freeze for 30 minutes.
- Unroll the cheese log and place at the end of the cranberry-pistachio crust on the parchment paper. Roll through the crust to fully cover the cheese log. Press firmly to make sure it sticks.
- Refrigerate another 30 minutes, or over night.
- Serve with your favorite crackers, sliced baguette, or vegetables. Enjoy!
