Dried Cranberry Feta Cheese Log with Pistachios
This cranberry feta cheese log feels fancy, but it seriously takes about 15 minutes to prep. It has cinnamon, orange zest, and crunchy pistachios for all the best holiday flavors. Even better, you can make this cheese log days in advance, so it's the perfect make-ahead snack for dinner parties and holidays. P.S. You can also swap the feta for goat cheese!
Ingredients
- 3/4 cup unsalted, shelled pistachios (100 grams)
- 3/4 cup sweetened dried cranberries (90 grams)
- 8 ounces cream cheese softened (225 grams)
- 4 ounces freshly crumbled feta cheese (115 grams)
- 1 Tablespoon honey (20 grams)
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon white pepper or black pepper
- Kosher salt to taste - I use Morton
- Crackers or crusty bread for serving
Equipment
- Plastic wrap or parchment paper
Instructions
- First, pour the pistachios into a small skillet. Set the skillet over medium-low heat and toast the pistachios, stirring often, just until they smell nutty, about 4-5 minutes. Transfer the pistachios to a cutting board and cool. Then, finely chop the pistachios and dried cranberries. Transfer both to a small bowl.
- Add the cream cheese, feta, honey, orange zest, cinnamon, white pepper, a pinch of Kosher salt, and about 1/2 of the cranberry-pistachio mixture to a medium mixing bowl. Using a rubber spatula or hand mixer with beaters, mix the ingredients until there are no more streaks of cream cheese and the add-ins are well combined. Taste and add more seasonings if needed.
- Place a large sheet of plastic wrap or parchment paper onto a clean surface. Spoon the cheese mixture into the center of the plastic wrap or parchment paper. Wrap it well, and use your hands to shape the cheese into an 8-inch log. Transfer the cheese log to the refrigerator and chill for at least 2 hours or overnight.
- Once the cheese log is chilled, spread the remaining cranberry-pistachio mixture on a cutting board or plate. Place the cheese log on top and use your hands to press the coating onto the outside of the cheese. Cover the cheese log and refrigerate for another 15-30 minutes to ensure the coating sticks.
- To serve, unwrap the cheese log and place it on a serving platter. Let it warm up for about 30 minutes and serve with crackers or crusty bread. Enjoy!
Notes
Freshly crumbled feta is key for the best flavor and a creamy texture. Buy a good-quality block of feta and crumble it yourself, it's so worth it!
Feel free to swap the feta cheese with a soft and creamy goat cheese.
You need to let this cheese log chill for at least 2 hours, so the flavors have time to meld. I like to chill the cheese log before coating it so the outside stays crunchy.
If the cranberry-pistachio mixture isn't sticking to the cheese, it might be too cold. Just let it warm up for 15-20 minutes and then press the mixture to the outside of the log.
Serving: 1serving, Calories: 164kcal, Carbohydrates: 11g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 216mg, Potassium: 115mg, Fiber: 1g, Sugar: 1g
Did you make this recipe?Tag @sundaytable.co on Instagram!