If in need of a few attractive cheese logs, the
following recipe is a good one.
Please note...Feta cheese is, for those not used
to it, a bit smelly. The smell reminds me of that
cheap canned Parmesan cheese. On that note,
don't be scared away, as I made these rolls myself
and was relieved the taste was not overwhelming.
Also, if you do not like pesto, you will not like these logs.
Serve with Wheat Thins, Triscuits, etc. I doubled the recipe
and divided them to make two of each for different get-togethers.
PESTO-CHEESE LOGS
1/3 cup walnuts
1 pkg. creamed cheese (8 oz.) softened
1/3 cup refrigerated pesto sauce (about 1/2 of a 7 oz. tub)
2 ounces feta cheese - crumbled (about 1/3 cup)
2 tsp. cracked black pepper
2 Tbl. finely shredded carrot
2 Tbl. chopped fresh parsley
Assorted crackers
Carrot slivers, parsley / thyme for garnish
Place walnuts into food processor or chopper. Pulse if
using a machine or hand chop until fine.
Toast walnuts 8-10 minutes in a shallow baking sheet at 350°.
Keep an eye on them, they will quickly cook if the oven is preheated.
Remove, allow to cool.
Place cream cheese, pesto sauce and feta in food processor
or use a big bowl and an electric mixer. Mix until smooth.
Spread half the mixture onto a piece of waxed paper, the other
half on another sheet. Wrap into a roll, don't be too fancy at this
point. Refrigerate for at least an hour to firm the cheese roll, preferably
four hours to obtain a nice round log shape.
Spread walnuts and black pepper on a piece of waxed paper.
Spread carrots and parsley on another.
Roll one log in the walnut mix, another in the carrot mix, rolling
and covering each log with the mix. Be sure to keep the logs'
nice round shape. Round the ends.
Serve immediately or wrap well and refrigerate up to a day
before serving. Slice or set out with serving utensils.
Garnish if desired.
Enjoy!
This message was edited Nov 21, 2007 7:27 AM
