Best Pistachio Coated Cheese Log Recipes

Pistachio and Pomegranate Cheese Log image

Provided by Valerie Bertinelli

Time 2h25m

Yield 8 servings

Number Of Ingredients 12

16 ounces cream cheese, softened
8 ounces shredded Italian 5-cheese blend
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1/4 teaspoon kosher salt
2 cups pomegranate juice
1/4 cup hot honey or (1/4 cup honey plus 1/2 teaspoon crushed red pepper flakes)
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 cup shelled pistachios, roughly chopped
1/4 cup pomegranate seeds
Crackers, for serving

Steps:

In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or up to overnight.
In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp.
Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers.

Pistachio-Covered Cheese Log image

Provided by Marz7215

Categories High In...

Time 4h20m

Yield 1 cheese log, 8 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 245.4, Fat 21.7, SaturatedFat 10.1, Cholesterol 46, Sodium 201.1, Carbohydrate 5.5, Fiber 1.6, Sugar 1.5, Protein 9