Cranberry-Pistachio Crusted Cheese Log
Tangy and creamy goat cheese and cream cheese are accented with fresh rosemary and whole grain mustard before being enrobed in pistachios and cranberries.
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 tbsp fresh rosemary chopped
- 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!
Notes
I used Maille Old Style Mustard for this recipe.
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