Cranberry Walnut Cheese Log
Yields: 8 serving(s)
Prep Time: 15 mins
Total Time: 2 hrs
Ingredients:
1/2 cup (64 g.) raw walnuts
1 (8-oz.) pkg. cream cheese, softened
4 oz. sharp white cheddar, shredded (about 1 cup)
3 Tbsp. unsalted butter, softened
2 Tbsp. finely grated Parmesan
1 1/2 tsp. Honey
1/2 tsp. kosher salt
1/2 cup finely chopped dried sweetened cranberries, divided
3/4 tsp. freshly ground black pepper, divided
1 tsp. finely chopped fresh thyme leaves
Assorted crackers, for serving
Directions:
In a small skillet over medium heat, toast walnuts, stirring occasionally, until fragrant, about 5 minutes. Let cool, then finely chop.
In a medium bowl, stir cream cheese, cheddar, and butter. Add Parmesan, honey, salt, 1/4 cup cranberries, 1/2 tsp. Pepper, and 1/4 cup toasted walnuts, and mix with a spatula until well combined.
Transfer cheese mixture to a large piece of plastic wrap; form into an 8" log. Tightly wrap and refrigerate until firm, about 1 hour.
On a plate, combine thyme and the remaining 1/4 cup of cranberries, 1/4 cup toasted walnuts, and 1/4 tsp. Pepper. Unwrap the log and roll it in the cranberry mixture, gently pressing to adhere and making sure the ends of the log are coated too.
Transfer the cheese log to a platter. Let sit at room temperature at least 30 minutes to soften, or loosely cover with plastic wrap and refrigerate up to 1 week. Serve with crackers alongside.
Recipe courtesy of Delish.com
