Pistachio-Covered Cheese Log

433 Ratings
  • 5 50
  • 4 64
  • 3 178
  • 2 122
  • 1 19

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

Everyday Food, December 2008

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Recipe Summary

total:
20 mins
prep:
5 mins
Servings:
8
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Ingredients

Directions

  • 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.

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

  • 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.

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Reviews (3)

433 Ratings
  • 5 50
  • 4 64
  • 3 178
  • 2 122
  • 1 19
Martha Stewart Member
11/22/2010
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!
Martha Stewart Member
12/02/2008
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!
Martha Stewart Member
12/02/2008
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!
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