Festive Cheese Log
Serves 6 | with Toasted Walnuts and Fig Drizzle
There is no better way to welcome your guests than with cheese! This easy-to-make festive cheese log is creamy and slightly salty, with figgy sweetness and toasted nuts. Spread on DIY rosemary crostini, it will get your guests ready to feast!
The ingredients and nutritional values listed below are based on 6 servings.
Ingredients: Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Walnuts • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Rosemary • Chives.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Nutrition Values
Utensils
Cooking Steps
- Strip rosemary leaves from stems, then finely chop 1 tsp (2 tsp).
- Cut ciabatta into 1/4-inch slices. (NOTE: If making the cheese log the day before, make sure to toast ciabatta before serving!)
- Add ciabatta slices, chopped rosemary and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in the oven, flipping once halfway through, until golden-brown, 10-12 min.
- Arrange ciabatta slices on a serving dish.
- Meanwhile, finely chop chives.
- Heat a medium non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)
- Remove from heat.
- Meanwhile, combine cream cheese, cheddar cheese, goat cheese, chives, half the fig spread and 1/4 tsp (1/2 tsp) pepper in a medium bowl.
- Using a rubber spatula, scrape cheese mixture into a log shape on a piece of parchment paper.
- Using the parchment paper, roll cheese mixture into smooth log about 2-inch thick. (NOTE: Divide mixture into two logs for 12 ppl.)
- Unwrap cheese log, leaving log in the middle of parchment paper.
- Sprinkle with walnuts, then roll log to coat on all sides with walnuts.
- Wrap log in parchment paper again, then twist ends of parchment paper.
- Transfer to the fridge and chill until firm, 30-40 min. (TIP: The longer the cheese log chills, the better!)
- Once chilled, unwrap cheese log, then transfer to the serving plate with ciabatta.
- Right before serving, add remaining fig spread and 1 tbsp (2 tbsp) water to a small microwavable bowl. Heat in the microwave until warmed through and liquid, 30 sec-1 min.
- Drizzle warmed fig spread over cheese log.