Best Fruit Cheese Log Recipes

Fruit-Cheese Log image

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h5m

Yield 12

Number Of Ingredients 9

3/4 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
2 ounces Muenster cheese, shredded (1/2 cup)
1/3 cup shredded fresh Parmesan cheese
1/2 cup Cheddar cold-pack cheese food (from 8-ounce container), softened
1/2 cup chopped dried apricots
1/4 cup chopped dried figs
1/4 cup chopped dried cranberries
Crackers, if desired

Steps:

Line square pan, 8x8x2 inches, with 16-inch piece of waxed paper, leaving ends overhanging. Spread pecans evenly over waxed paper in bottom of pan; set aside. Beat cream cheese, Muenster cheese and Parmesan cheese in medium bowl with electric mixer on medium speed until well mixed. Spoon cheese mixture over pecans, using teaspoon; spread evenly. Spoon Cheddar cheese food over cream cheese layer, using teaspoon; spread evenly. Sprinkle with dried fruits; press in lightly.
Lift ends of waxed paper to remove cheese mixture from pan and place on smooth surface. Roll up cheese mixture, jelly-roll style. (If cheese is too soft to roll, return to pan and refrigerate about 20 minutes or until firm.) Wrap cheese log in waxed paper; place in resealable plastic food-storage bag. Refrigerate about 30 minutes or until firm. Serve with crackers.

Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 35 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg

Cheese Fruit Log image

Provided by Evie3234

Categories Spreads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup shelled pistachio nut
250 g cream cheese (at room temperature)
50 g dried apricots, finely chopped
3 spring onions, finely chopped
50 g sun-dried tomatoes, drained and finely chopped
black pepper
3 tablespoons flat leaf parsley, finely chopped

Steps:

Preheat oven to 200°C.
Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown.
Cool, then chop finely.
Beat the cream cheese in a medium size bowl until smooth.
Fold in the dried apricots, spring onions, sun dried tomatoes and black pepper.
Combine the pistachio nuts with the parsley and spread on a sheet of baking paper.
Form the cheese mixture into an 8 inch log and roll in the nut mixture.
Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
Serve with a mix of crackers.

Nutrition Facts : Calories 218.6, Fat 17.1, SaturatedFat 9.5, Cholesterol 45.8, Sodium 301, Carbohydrate 13.1, Fiber 2.4, Sugar 8.2, Protein 5.8