Cheese Fruit Log Recipes

Steps:

• In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended. Stir in Cheddar and Stilton cheeses, bell peppers and chives.
• Divide cheese mixture in half. Shape each half into a log. Roll logs in walnuts. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.
• Place cheese logs on serving platter. Serve with apple slices and crackers.

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

Steps:

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
• For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
• Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.

Steps:

• Line a square pan with a 16 inch piece of waxed paper, leaving ends overhanging.
• Spread pecans evenly over waxed paper in bottom of pan; set aside.
• Beat cream cheese, Muenster cheese, and parmesan cheese with an electric mixer until well mixed.
• Spoon cheese mixture over pecans, using teaspoon; spread evenly.
• Spoon cheddar cheese food over cream cheese layer, using a teaspoon; spread evenly.
• Sprinkle with dried fruits; press in lightly.
• Lift ends of waxed paper to remove cheese mixture from pan and place on smooth surface.
• Roll up cheese mixture, jelly-roll style.
• (If cheese is to soft to roll, return to pan and refrigerate about 20 minutes or until firm).
• Wrap cheese log in waxed paper; place in resealable plastic food-storage bag.
• Refrigerate about 30 minutes or until firm.
• Serve with crackers.

Steps:

• Preheat oven to 200°C.
• Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown.
• Cool, then chop finely.
• Beat the cream cheese in a medium size bowl until smooth.
• Fold in the dried apricots, spring onions, sun dried tomatoes and black pepper.
• Combine the pistachio nuts with the parsley and spread on a sheet of baking paper.
• Form the cheese mixture into an 8 inch log and roll in the nut mixture.
• Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
• Serve with a mix of crackers.

Steps:

• Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
• Pour nut mixture onto a flat work surface and spread into a thin layer.
• Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.