This delicious nutty, fruity cheese log is guaranteed to be a winner on your Christmas platters! So easy to make and great for prepping ahead of time.
Ingredients
- 500g cream cheese (at room temperature)
- 200g creamy feta
- 1 cup mixed nuts eg pecans, pistachios, hazelnuts
- 1 tbsp Dijon mustard
- 1 tsp horseradish
- Zest of 1 lemon plus 1 tbsp juice
- Big pinch chilli flakes
- 1 clove garlic, crushed
- 1/2 tsp black pepper
- ½ cup dried cranberries, finely chopped
- ½ cup dried apricots, finely chopped
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
Preheat the oven to 180c regular bake.
Take the cream cheese out of the fridge to bring to room temperature.
Add the nuts to a small roasting dish and bake in the oven for 8-10 minutes until turning golden. Chop to a coarse crumb & set aside.
Combine the cream cheese, feta, mustard, horseradish, garlic, lemon zest and juice, chilli flakes and pepper in a mixing bowl and mix with a wooden spoon (or use a food processor) until creamy and combined. Stir through the cranberries, apricots, chives and parsley.
Lay a large piece of greaseproof paper on the bench and spoon the mixture out into a rough log. Fold the paper over and roll out into one big or two smaller logs.
Cover and chill for 30 minutes.
Scatter the chopped nuts on a clean tray. Roll and press the cheese log in the mixture to coat evenly. Wrap in clingfilm and refrigerate until needed – up to a few days as long as it’s tightly sealed.
(You can also freeze it for a couple of weeks, just make sure it’s well wrapped in glad wrap and tin foil).
Serve with your favourite Kikis!
Recipe credit: Chelsea Winter