Fruited Cheese Log Recipes

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:

• 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:

• Line square pan, 8x8x2 inches, with 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 in medium bowl with electric mixer on medium speed until well mixed. Spoon cheese mixture over pecans, using teaspoon; spread evenly. Spoon Cheddar cheese food over cream cheese layer, using 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 too 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:

• 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:

• Soak apricots in 1 c water for 2 hours.
• Drain and chop.
• Blend cheeses.
• Add remaining ingredients, fruits last, mixing thoroughly in between.
• Turn out onto sheet of foil and shape into 9" log or 2 large balls.
• Wrap securely and chill until firm.
• Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen).
• Garnish.

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.