Apple Pecan Cheese Log

Why you’ll love this recipe

• So easy to make - there’s no cooking involved and only a handful of ingredients.
• Perfect for autumn - the apple, cranberry and pecan combination feels very autumnal and works so well with a cosy cheese board.
• Great for entertaining - you can make it ahead of time and keep it in the fridge until you’re ready to serve.
• Very customisable - use Boursin, goat’s cheese or another soft cheese you like, and honey or hot honey depending on whether you want it sweet or a little spicy.
• It looks impressive - the coating makes it look like you’ve put in far more effort than you actually have!

Key tips / guidance

• Chill the cheese first: This makes the log much easier to roll in the coating. You can skip this step if you’re short on time, but expect the cheese to be a little softer.
• Chop everything fairly finely: Smaller pieces of apple, cranberry and pecan will stick to the cheese more easily and make it easier to slice.
• Don’t forget the ends: Once you’ve rolled the log in the coating, gently press the mixture onto the ends so the whole thing is covered.
• Use hot honey if you like a sweet and spicy combination: I personally love the contrast between the creamy cheese, sweet dried fruit and spicy honey.

Ingredients

Boursin cheese or soft goat’s cheese

Dried apples

Dried cranberries

Pecans

Fresh parsley

Honey or hot honey

Step by step instructions

Shape the cheese log

Place a sheet of plastic wrap on a work surface and put the cheese in the centre. Bring the wrap up over the cheese and mould it into a log shape.

Chill

Refrigerate for 30-40 minutes or freeze for 10 minutes to firm up. You can skip this if you’re short on time, but the cheese will be slightly softer to work with.

Make the coating

Mix together the chopped dried apple, cranberries, pecans and parsley in a bowl.

Coat the cheese

Spread the mixture over a clean chopping board. Unwrap the chilled cheese log and gently roll it in the mixture, pressing lightly so it sticks. Make sure you coat the ends too.

Finish

If needed, gently reshape the log once it has been coated. Drizzle generously with honey or hot honey.

Serve

Refrigerate until ready to serve, then place on a cheese board with crackers, bread and your favourite autumnal additions.

Substitutions

Boursin: You can use a soft goat’s cheese instead, or another soft, spreadable cheese that you like.

Dried apple: Dried pear would be lovely here, or you could simply add a little extra dried cranberry.

Pecans: Walnuts would work really well too. You could also use hazelnuts for a slightly different flavour.

Honey: Use hot honey if you like a little spice, or regular honey for a sweeter, more classic combination.

Parsley: You could leave this out if you don’t have any, although I like the freshness and colour it adds to the rich cheese.

How to prep the recipe ahead of time

This is a great recipe to make ahead, especially if you’re entertaining. You can make and coat the cheese log, then keep it covered in the fridge until you’re ready to serve.

I’d recommend adding the honey or hot honey just before serving so it looks fresh and glossy.

How to store/use leftovers

Keep any leftover cheese log covered in the fridge and use within a few days, following the storage instructions for the cheese you’ve used.

What to eat with

I’d serve this as part of an autumn cheese board with:

• Crackers or slices of crusty bread
• Fresh apple, pear, grapes and/or figs
• Celery
• Chutney
• Olives
• Other cheeses
• A few handfuls of nuts

It would also be lovely as part of a bigger spread for a dinner party, drinks with friends or an autumn gathering.

FAQ

Can I make this cheese log ahead of time?

Yes! This is actually one of the reasons I love it for entertaining. Make the cheese log and coating ahead of time and keep it covered in the fridge until you’re ready to serve.

Can I use goat’s cheese instead of Boursin?

Yes, soft goat’s cheese works really well. Just make sure you use one with a soft, spreadable texture so you can shape it into a log.

Can I use fresh apple instead of dried apple?

I wouldn’t recommend it as the fresh apple contains more moisture, which could make the coating wetter and harder to stick to the cheese. Dried apple gives you a much better texture here.

Can I use hot honey?

Absolutely! Hot honey is my favourite way to finish it if you like a sweet and spicy combination. Regular honey works just as well if you want something a little more classic.

How long does the cheese log last?

Keep it covered in the fridge and use it within a few days, following the storage instructions for the cheese you’ve used.