Cranberry Pistachio Cheese Log Recipe
This festive cheese log marries tangy cheeses with sweet cranberries and crunchy pistachios. Easy to prep ahead for holiday boards.
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Servings:
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 3.5 oz goat cheese, softened
- 0.5 cup sharp cheddar, shredded
- 1 tbsp honey
- 1 tsp orange zest, finely grated
- 0.25 tsp garlic powder
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 cup dried cranberries, chopped mix-in
- 0.5 cup dried cranberries, finely chopped for coating
- 0.5 cup pistachios, chopped mix-in
- 0.25 cup pistachios, very finely chopped for coating
- 2 tbsp green onion, thinly sliced
- 2 tbsp fresh parsley, minced
Instructions
Preparation Steps
- Toast the 1/2 cup chopped pistachios in a dry skillet for 2–3 minutes. Cool completely.
- Beat cream cheese, goat cheese, and cheddar until smooth and fluffy.
- Mix in honey, orange zest, garlic powder, salt, and pepper until combined.
- Fold in cooled pistachios, 1/2 cup cranberries, green onion, and parsley.
- Scoop onto plastic wrap. Shape into a tight log and chill 20–30 minutes.
- Spread remaining cranberries and 1/4 cup pistachios on a plate. Roll log to coat.
- Serve chilled with crackers or crostini. Keep refrigerated until serving.
Notes
Variation: Swap goat cheese for more cream cheese for a milder bite, or add a pinch of chopped rosemary. Drizzle with hot honey before serving for heat. Make-ahead: Shape and chill up to 2 days; roll in coating just before serving. Storage: Refrigerate leftovers airtight for 3–4 days.
This recipe is an original creation inspired by classic Cranberry Pistachio Cheese Log Recipe flavors. All ingredient ratios and instructions are independently developed.