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Pistachio & Blackcurrant Cheese Log
Pistachio & Blackcurrant Cheese Log
This super easy goat cheese log is a perfect addition to a charcuterie board or to enjoy on a hot summer evening. It pairs beautifly with ice cold white wine. You can serve this on its own with an assortment of your favorite crackers and crostini, or thinly slice and add to your favorite mixed green salad.
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Ingredients
- 2 tbsps Pistachios chopped
- 2 tbsps blackcurrant
- 1 tbsps lemon zest
- 4 tbsps olive oil
- 11 oz goat cheese softened
- Sea salt to taste
- 1/4 cup Pistachios chopped
- 1/4 cup Walnuts chopped
Instructions
- In a large bowl add 2 tablespoons chopped pistachios, blackcurrants, lemon zest, olive oil and salt. Mix to combine.
- 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.
- 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.
- Transfer to the refrigerator to chill for at least 15 minutes.
- Meanwhile, place a large piece of parchment paper on counter. Add pistachios and walnuts in center and mix by hand.
- 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.
- 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.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Make-Ahead Tip: This recipe can be prepared 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.
Nutrition
Calories: 447kcal (22%)Carbohydrates: 6g (2%)Protein: 18g (36%)Fat: 40g (62%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 7gMonounsaturated Fat: 17gCholesterol: 36mg (12%)Sodium: 288mg (13%)Potassium: 196mg (6%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 872IU (17%)Vitamin C: 16mg (19%)Calcium: 135mg (14%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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