Cranberry Hazelnut Goat Cheese Log
November 18, 2013
Categories: Spreads, Dairy, Cheese, Nuts/Seeds, Hazelnut, Fruit, Cranberry, Appetizers, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Christmas, Entertaining, New Years, Thanksgiving, Food Processor, Refrigerator, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
"This is really easy and tastes wonderful. The original recipe from 'Cape Cod Cranberry Growers' called for almonds, but I changed it to hazelnuts, because I had some that I needed to use. I made this this year with pecans and liked it better than the hazlenuts. If you want to use the almonds, it called for 1 cup natural sliced almonds. I also added more orange zest than called for, about 2 tablespoons. Cook time is refrigeration time. You can make it into one longer log if desired."
- Serving Size: 1 (39.9 g)
- Calories 135.4
- Total Fat - 10.6 g
- Saturated Fat - 3.4 g
- Cholesterol - 14.6 mg
- Sodium - 188.5 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 1.1 g
- Sugars - 0.8 g
- Protein - 8.5 g
- Calcium - 246.8 mg
- Iron - 0.5 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Place goat cheese in food processor work bowl. Pulse several times until cheese is crumbled.
Add orange zest and dried cranberries to crumbled goat cheese. Pulse for 5 seconds, or until cheese mixture starts to form a ball.
Remove cheese mixture from work bowl and separate into two balls.
Form each cheese ball into a log shape approximately 2x4 inches each.
Place half of the nuts onto a piece of wax paper. Roll one goat cheese log over nuts, covering the entire surface of the log, gently pressing to assure the nuts stick.
Repeat with the remaining second log and nuts. Wrap the logs individually in plastic wrap and refrigerate for 3 hours before serving.
Serve with crackers or baguette toasts.
Logs will keep in the refrigerator for 1 week.
Tips & Variations
- Waxed paper