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Entertaining this festive season does not need to be a chore! These cheese logs are great for entertaining and so easy to customise!
Cheese logs can be made the day before eating, they are easy to transport, and there are so many ways to customise them! Serve either of our savoury versions as a starter, or use the Pistachio and Cranberry version as a grown-up dessert!
Pistachio and Cranberry with Fig Jam
Ingredients :
-
100g goat cheese
- 250g cream cheese
- 1/3 cup dried cranberries
- 1/3 cup pistachios
- 1/4 cup fig jam
- apple, pear, grapes and crackers of choice to serve
Method
- Use a hand mixer on medium-high speed to combine goat cheese and cream cheese to a smooth consistency.
- Place a long piece of plastic wrap on a clean bench. Place cheese in the centre of the plastic wrap and use wet hands to shape it into a log. Wrap the log in plastic wrap, and roll it back and forth on your counter to smooth out the edges. Refrigerate for a minimum 1 hour or overnight.
- To make the coating roughly chop pistachios and cranberries. Mix together on a plate.
- Remove cheese log from fridge and remove wrapping. Roll on plate in prepared coating until cheese log is fully coated.
- Spoon over fig jam. Serve with fruit slices and crackers of your choice.
Want to make this at home? We used Philadelphia cream cheese block, Paddock2Produce fig & cinnamon jam and seasonal WA grapes from the Dinner Twist Marketplace.
Everything Bagel
Ingredients:
- 250g cream cheese
- 2 tbsp sour cream
- 1 lemon (1 tsp each zest and juice)
- 3/4 cup pickles (drained)
- 1 packet (approx 10g) dill
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons dried minced garlic
- 2 teaspoons white sesame seeds
- 1 1/2 teaspoons black sesame seeds
- 1 teaspoon sea salt flakes
- 1/2 teaspoon poppy seeds
Method:
- Use a hand mixer on medium-high speed to combine cream cheese, sour cream and lemon juice (set zest aside for topping) to a smooth consistency.
- Finely chop pickles. Add to cream cheese mix and combine well.
- Place a long piece of plastic wrap on a clean bench. Place cheese in the centre of the plastic wrap and use wet hands to shape it into a log. Wrap the log in plastic wrap, and roll it back and forth on your counter to smooth out the edges. Refrigerate for a minimum 1 hour or overnight.
- To make the coating finely chop dill fronds. Mix together with reserved lemon zest and remaining ingredients. Sprinkle on a plate.
- Remove cheese log from fridge and remove wrapping. Roll on plate in prepared coating until cheese log is fully coated.
- Serve with crackers, bagel wedges, extra pickles or veggie sticks of your choice.
Want to make this at home? We used Philadelphia cream cheese block, Community Co crinkle-cut gherkins and Holy Bagel everything bagel from the Dinner Twist Marketplace.
Green Olive and Chive
Ingredients:
- 250g cream cheese
- 1 tbsp Worcestershire sauce
- 1/2 cup green olives
- 1 bunch chives
- 1/4 cup butter
- 2 cups walnuts
- 1/2 cup grated parmesan
- crackers and veggie sticks to serve
Method:
- Use a hand mixer on medium-high speed to combine cream cheese and Worcestershire sauce to smooth consistency.
- Drain olives. Finely chop chives and green olives. Add to cream cheese. Season with salt and pepper and mix to combine.
- Place a long piece of plastic wrap on a clean bench. Place cheese in the centre of the plastic wrap and use wet hands to shape it into a log. Wrap the log in plastic wrap, and roll it back and forth on your counter to smooth out the edges. Refrigerate for a minimum 1 hour or overnight.
- To make coating melt the butter and finely chop walnuts. Mix to combine with parmesan cheese. Spread out on a plate.
- Unwrap cheese log and roll in coating mixture. Serve on a platter with crackers and veggie sticks.
Want to make this at home? We used Philadelphia cream cheese block, Deli Select pitted Sicilian green olives and Mette Is Baking Nordic seed crackers from the Dinner Twist Marketplace.
