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Pistachio-Covered Cheese Log

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Pistachios give appealing texture and eye-catching color to our easy cheese-log appetizer.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2008

Ingredients

  • 1 bar (8 ounces) cream cheese, room temperature
  • 1 cup coarsely grated sharp white cheddar (4 ounces)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Coarse salt and ground pepper
  • 1 cup shelled unsalted pistachios, coarsely chopped
  • Crackers, for serving

Directions

  1. In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.

  2. Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.

  3. Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. 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 1 day). Serve with crackers.

Reviews Add a comment

  • aquajade
    22 NOV, 2010
    I used a sharp vintage cheddar cheese and didn't need the salt and pepper. I would use a little more worchestershire sauce and mustard for an added kick. The toasted pistachios had a very nice flavor. Good recipe!
    Reply
  • razmarie
    2 DEC, 2008
    I found that this was easy and wonderful, but needed to add a bit more mustard and pepper to give it a little more "umph". It was a big hit at my mother's for Thanksgiving!
    Reply
  • razmarie
    2 DEC, 2008
    I found that this was easy and wonderful, but needed to add a bit more mustard and pepper to give it a little more "umph". It was a big hit at my mother's for Thanksgiving!
    Reply