Cranberry Hazelnut Goat Cheese Log
Recipe: #11221
November 18, 2013
Categories: Spreads, Cheese, Hazelnut, Cranberry, Appetizers, 5 Ingredients Or Less, Christmas, New Years, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Place goat cheese in food processor work bowl. Pulse several times until cheese is crumbled.
Step 2
Add orange zest and dried cranberries to crumbled goat cheese. Pulse for 5 seconds, or until cheese mixture starts to form a ball.
Step 3
Remove cheese mixture from work bowl and separate into two balls.
Step 4
Form each cheese ball into a log shape approximately 2x4 inches each.
Step 5
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.
Step 6
Repeat with the remaining second log and nuts. Wrap the logs individually in plastic wrap and refrigerate for 3 hours before serving.
Step 7
Serve with crackers or baguette toasts.
Step 8
Logs will keep in the refrigerator for 1 week.
Tips
- Waxed paper