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A festive Cranberry Pistachio Cheese Log, speckled with red cranberries and green pistachios, is displayed as a delicious appetizer.

Cranberry Pistachio Cheese Log

This Cranberry Pistachio Cheese Log is an easy and elegant appetizer perfect for holiday gatherings. Cream cheese and goat cheese are combined with dried cranberries, toasted pistachios, and a touch of honey for a sweet and savory treat that's sure to impress.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces full-fat cream cheese, softened
  • 4 ounces goat cheese, softened
  • 1/4 cup honey or maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dried cranberries, roughly chopped
  • 1 cup shelled pistachios, roughly chopped and toasted
  • Fresh rosemary sprigs, for garnish
  • Crackers, baguette slices, or apple slices, for serving

Equipment

  • Large bowl
  • Electric mixer
  • Measuring cups and spoons
  • Plastic wrap
  • Plate or cutting board
  • Dry skillet
  • Low oven
  • Spatula

Method
 

  1. In a large bowl, beat the softened cream cheese and goat cheese (if using) with an electric mixer until smooth and creamy.
  2. Add the honey or maple syrup, salt, and pepper. Mix until well combined.
  3. Gently fold in about half of the chopped cranberries and half of the chopped pistachios into the cheese mixture. Reserve the remaining cranberries and pistachios for coating.
  4. On a large piece of plastic wrap, shape the cheese mixture into a log about 8 inches long and 2-3 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the log to firm up.
  5. Remove the cheese log from the refrigerator and unwrap it.
  6. On a plate or cutting board, spread the remaining chopped cranberries and pistachios evenly. Roll the cheese log in the mixture, pressing gently to ensure the cranberries and pistachios adhere to the surface.
  7. Garnish with fresh rosemary sprigs, if desired.
  8. Serve with crackers, baguette slices, or apple slices.

Notes

For a richer flavor, use a combination of cream cheese and mascarpone cheese. Add a touch of orange zest or a splash of orange juice to brighten the flavors. Substitute walnuts or pecans for pistachios, if desired. For an extra savory kick, consider including a small amount of minced fresh thyme or rosemary in the cheese mixture. Make individual mini cheese logs instead of one large log for easier serving. Lightly dry the dried cranberries in a low oven (200°F) for 30 minutes, or until slightly shriveled. Toast the chopped pistachios in a dry skillet over medium heat until fragrant and golden brown, about 5-7 minutes. Let cool completely. Store leftover cheese log wrapped in plastic wrap in the refrigerator for up to 3 days.