Easy Cranberry Pistachio Cheese Log (Print version)
A creamy no-bake cranberry pistachio cheese log with goat cheese, honey, herbs, and a crunchy festive coating.
# Ingredients:
For the coating
01 -
1 1/4 cups (125 g) fresh cranberries, rinsed and dried well
02 -
1 cup (120 g) shelled roasted salted pistachios
For the cheese log
03 -
8 oz (225 g) plain goat cheese, softened slightly
04 -
4 oz (115 g) cream cheese, softened
05 -
2 tablespoons honey, plus more for serving
06 -
1/4 teaspoon ground ginger
07 -
1/4 teaspoon ground cinnamon
08 -
1/4 teaspoon dried thyme
09 -
1/4 teaspoon dried rosemary, lightly crushed
10 -
1/4 teaspoon fine salt
11 -
1/8 teaspoon black pepper
For serving
12 -
Crackers, crostini, apple slices, or pear slices
# Instructions:
01 -
Add the fresh cranberries and pistachios to a food processor. Pulse until finely chopped but still textured. Transfer 1/2 cup of the mixture to a medium bowl and spread the rest on a sheet of parchment paper.
02 -
Add goat cheese, cream cheese, honey, ginger, cinnamon, thyme, rosemary, salt, and pepper to the bowl with the reserved 1/2 cup cranberry-pistachio mixture. Stir until evenly combined and creamy.
03 -
Spoon the cheese mixture onto a large piece of plastic wrap. Use the wrap to shape it into a tight log about 7 inches long, then twist the ends closed.
04 -
Refrigerate the wrapped log for at least 30 minutes, or up to 2 days. It should feel firm enough to roll without losing its shape.
05 -
Unwrap the chilled log and roll it over the cranberry-pistachio coating on the parchment. Press gently to cover all sides. Drizzle with honey and serve with crackers, crostini, or fruit.
# Good to know:
01 -
Chill time is at least 30 minutes and is not included in the active prep time.
02 -
Let the finished log sit at room temperature for 10-15 minutes before serving.
03 -
Best made with fresh cranberries for the brightest tart flavor and color.