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Gallery Pistachio-Covered Cheese Log Recipe Summary prep: 5 mins total: 20 mins Servings: 8
Ingredients Ingredient Checklist 1 bar (8 ounces) cream cheese, room temperature 1 cup coarsely grated sharp white cheddar (4 ounces) 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce Coarse salt and ground pepper 1 cup shelled unsalted pistachios, coarsely chopped Crackers, for serving
Gallery Pistachio-Covered Cheese Log
Recipe Summary prep: 5 mins total: 20 mins Servings: 8
Gallery
Pistachio-Covered Cheese Log
Pistachio-Covered Cheese Log
Pistachio-Covered Cheese Log
Recipe Summary prep: 5 mins total: 20 mins Servings: 8
Recipe Summary
prep: 5 mins total: 20 mins
Servings: 8
prep: 5 mins
total: 20 mins
prep:
5 mins
total:
20 mins
Servings: 8
8
Ingredients
Ingredients
- 1 bar (8 ounces) cream cheese, room temperature 1 cup coarsely grated sharp white cheddar (4 ounces) 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce Coarse salt and ground pepper 1 cup shelled unsalted pistachios, coarsely chopped Crackers, for serving
Directions
In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
Reviews (3)
Add Rating & Review 433 Ratings 5 star values: 50 4 star values: 64 3 star values: 178 2 star values: 122 1 star values: 19
Reviews (3)
Add Rating & Review 433 Ratings 5 star values: 50 4 star values: 64 3 star values: 178 2 star values: 122 1 star values: 19
Add Rating & Review
433 Ratings 5 star values: 50 4 star values: 64 3 star values: 178 2 star values: 122 1 star values: 19
433 Ratings 5 star values: 50 4 star values: 64 3 star values: 178 2 star values: 122 1 star values: 19
433 Ratings 5 star values: 50 4 star values: 64 3 star values: 178 2 star values: 122 1 star values: 19
5 star values: 50 4 star values: 64 3 star values: 178 2 star values: 122 1 star values: 19
Martha Stewart Member Rating: Unrated 11/22/2010 I used a sharp vintage cheddar cheese and didn't need the salt and pepper. I would use a little more worchestershire sauce and mustard for an added kick. The toasted pistachios had a very nice flavor. Good recipe! Martha Stewart Member Rating: Unrated 12/02/2008 I found that this was easy and wonderful, but needed to add a bit more mustard and pepper to give it a little more "umph". It was a big hit at my mother's for Thanksgiving!Martha Stewart Member
Rating: Unrated 11/22/2010
I used a sharp vintage cheddar cheese and didn’t need the salt and pepper. I would use a little more worchestershire sauce and mustard for an added kick. The toasted pistachios had a very nice flavor. Good recipe!
Rating: Unrated
Rating: Unrated 12/02/2008
I found that this was easy and wonderful, but needed to add a bit more mustard and pepper to give it a little more “umph”. It was a big hit at my mother’s for Thanksgiving!
All Reviews for Pistachio-Covered Cheese Log
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pistachio-Covered Cheese Log
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
