Name: Irresistible Cranberry Pistachio Cheese Log: A Stunning Holiday Appetizer You’ll Crave Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 4 oz goat cheese, softened; 1/4 tsp garlic powder (optional); 1/4 tsp ground cinnamon (optional); 1/2 cup dried cranberries, roughly chopped; 1/2 cup pistachios, chopped; 2 tbsp honey (plus extra for drizzling); Fresh parsley (optional)

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Introduction

Cranberry Pistachio Cheese Log is a stunning appetizer that combines creamy cheese with the crunch of pistachios and the tartness of cranberries. Drizzled with honey and seasoned with optional spices, this easy-to-make appetizer is perfect for any holiday gathering. Whether you’re hosting a festive meal or bringing a treat to share, this cheese log will be the star of the show!

A thick log-shaped cheese coated with a mix of whole and chopped green pistachios and bits of red cranberries, showing a creamy white cheese base with pistachios and cranberries scattered throughout inside. The cheese log is placed on a wooden board with scattered pistachios and cranberries around it. The surface beneath is a white marbled texture. The cheese has a rough texture with visible nuts and fruit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
4 oz goat cheese, softened
1/2 cup dried cranberries, roughly chopped
1/2 cup pistachios, chopped
2 tbsp honey (plus extra for drizzling)
1/4 tsp garlic powder (optional)
1/4 tsp ground cinnamon (optional, for a spiced flavor)
Fresh parsley (optional, for garnish)

Instructions

Step 1: In a mixing bowl, combine the softened cream cheese and goat cheese. Mix with a spatula or hand mixer until smooth. Optionally, add garlic powder or ground cinnamon for extra flavor.
Step 2: Fold in the chopped cranberries and pistachios until evenly combined with the cheese mixture.
Step 3: Transfer the cheese mixture onto plastic wrap and shape it into a log. Use the plastic wrap to help mold and firm the log.
Step 4: Roll the cheese log in the remaining pistachios to coat it evenly, then drizzle with honey for added sweetness.
Step 5: Wrap the cheese log tightly in plastic wrap and refrigerate for at least 2 hours to firm up and allow flavors to meld.
Step 6: Remove from the fridge, transfer to a serving platter, and garnish with fresh parsley if desired. Serve with crackers, baguette slices, or fresh fruit.

Tips & Variations

Use softened cream cheese to ensure easy mixing and a smooth texture.
Refrigerating the log thoroughly is essential for firm slices and better flavor blending.
Try flavored honey such as hot honey for a spicy contrast that complements the sweetness and tartness.
Swap pistachios for walnuts or pecans if desired for a different nutty flavor.

Storage

Store the cheese log tightly wrapped in plastic wrap in the refrigerator for up to 4 days. When ready to serve again, let it sit at room temperature for about 15 minutes to soften slightly before slicing. Avoid freezing, as it may alter the texture of the cheeses.

How to Serve

A close-up of a rectangular cheese log covered in a mix of chopped green pistachios, dark red cranberries, and brown almonds, creating a colorful, chunky outer layer. The cheese inside is creamy white with bits of nuts and cranberries mixed throughout, giving it a rich texture. The log sits on a dark slate board scattered with more whole and chopped nuts in green, brown, and red shades. The background is a white marbled texture, with soft natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese log ahead of time?

Yes, making the cheese log a day in advance is ideal as it allows the flavors to meld and the log to firm up, making it easier to slice and serve.

What can I serve with the cranberry pistachio cheese log?

This cheese log pairs beautifully with assorted crackers, sliced baguette, fresh fruit such as apples or pears, and even raw vegetables for a festive platter.