Cranberry Cheese Log with Rosemary Pepita Crust

By Coppermouse

Move over cheeseball, this simple goat cheese log puts a new spin on a retro favorite

Ingredients

• 3/4 cup dried cranberries
• 10 ounces of goat cheese, softened
• 1/4 teaspoon salt
• 3/4 cup roasted pepita seeds
• 1 1/2 tablespoons chopped fresh rosemary

Preparation

Step 1

Place dried cranberries in food processor and pulse 7 to 10 times until they are slightly chopped. Add goat cheese and salt, then process until creamy and well combined with cranberries.

Lay a large piece of plastic wrap on your counter. and spread cheese mixture lengthwise on far side of wrap leaving an inch of room at the top and bottom of the cheese mixture. (This will allow you to seal it once you roll up.)

Begin rolling the cheese away from you, tightly into the rest of the wrap so it begins to from a log. Once you have rolled it to the end of the saran wrap, twist the ends of the to seal, then chill for an hour (or overnight if you wish.)

Add pepitas and rosemary to a food processor and process until finely chopped.

Spread seed mixture onto parchment paper and roll cheese log in it to coat, pressing seeds into cheese as you go so they stick.

Serve cheese log whole and let guests serve themselves or cut into 1/2 inch slices and arrange onto plates. Refrigerate leftovers, will keep for 5 days.

Tip: Feel free to use your nut of choice in place of pepitas, such as almonds or pistachios.