Pistachio-Covered Cheese Log - cooking recipe

Ingredients
    8 ounces cream cheese, room temperature
    1 cup grated sharp white cheddar cheese
    1 tablespoon Dijon mustard
    1 teaspoon Worcestershire sauce
    coarse salt and pepper
    1 cup unsalted shelled pistachio, coarsely chopped
Preparation
    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.

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