Carole Food.
15 minutes and less | vegetarian
Honey Cranberry Cheese Log
serves:6
prep time:10
cook time:0
This is the perfect recipe for the festive period! It makes a great appetiser or addition to a cheese board.
Jump to recipeThis is the perfect recipe for the festive period! It makes a great appetiser or addition to a cheese board.
What’s the best way to store this dish?
You can roll the cheese ahead of time, just keep it wrapped in clingfilm in the fridge! I would then coat the log just before serving, or it should be fine in the fridge for a couple of hours!
Can this be frozen?
I wouldn’t recommend freezing this!
15-minute-recipes | vegetarian
Honey Cranberry Cheese Log
This is the perfect recipe for the festive period! It makes a great appetiser or addition to a cheese board.
serves:6
prep time:10
cook time:0
Ingredients
- 300g boursin cheese/soft goats cheese
- 35g dried cranberries, chopped
- 70g pistachios or pecans, chopped
- 2 tbsp parsley, finely chopped
- 1/2 tbsp rosemary, finely chopped
- Honey or hot honey, for drizzling
Method
- In a bowl, mix together the chopped cranberries, nuts, parsley, and rosemary. Set aside.
- Place a sheet of plastic wrap (14-16 inches long) on a work surface. Transfer the Boursin cheese to the center of the plastic wrap. Bring the wrap up over the cheese and mold it into a log shape. Refrigerate for 30-40 minutes or freeze for 10 minutes to firm up.
- Spread the prepared nut and cranberry mixture evenly onto a clean chopping board. Unwrap the chilled cheese log and gently roll it in the mixture, pressing lightly to ensure it sticks. Make sure to coat the ends as well.
- Drizzle generously with honey or hot honey.
- Refrigerate until ready to serve.
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