Cheese log with pistachios and pomegranate
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A cheese log appetizer looks so festive, especially one made according to this recipe, topped with green pistachios and red pomegranate seeds—all in Christmas colors! The base of the log is a cream cheese mixture with a blend of Italian cheeses. A touch of lemon zest and chives infuse it with a refreshing flavor. Let the log chill overnight and serve on a beautiful platter, sprinkled with the toppings and drizzled with spicy pomegranate sauce, and surrounded by crackers or toasted baguette slices for spreading.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g cream cheese, softened
- 220 g of grated Italian cheese mix*
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 1/4 teaspoon coarse salt
- 2 cups of pomegranate juice
- 1/4 cup hot honey or (1/4 cup honey + 1/2 teaspoon red pepper flakes)
- 1/4 cup sugar
- 0.5 tsp ground cardamom
- 1/4 cup shelled and coarsely chopped pistachios
- 1/4 tbsp. pomegranate seeds
- Crackers, for serving
We recommend
Recipes with similar ingredients: curd cheese, Parmesan cheese, chives, pomegranate, pistachios, lemon zest, red pepper flakes, cardamom, pomegranate juice, honey
Cooking the dish according to the recipe:
- In a large bowl, combine the cream cheese, grated cheese (see note), chives, lemon zest, and salt with a wooden spoon or spatula until smooth. Spoon onto a large piece of plastic wrap and form into a smooth log about 2.5 cm in diameter. Refrigerate until the curd has set, at least 2 hours or overnight.
Chef's recommendation *
Take 5 Italian cheeses for the best flavor, such as Asiago, Fontina, Robiola, Grana Padano, Pecorino Romano. - In a small saucepan, combine the pomegranate juice, hot honey, sugar, and cardamom. Bring to a simmer over medium heat, then simmer until the sauce has reduced slightly and thickened, about 20 minutes. It should coat the back of a spoon and have the consistency of a glaze. Keep the sauce warm or cool to room temperature.
- Unwrap the cheese log and place it on a platter. Sprinkle with pistachios, pomegranate seeds, and a generous drizzle of pomegranate sauce. Serve with your favorite crackers.
Author of the recipe - Valerie Bertinelli is an American actress.
Categories:
recipe / Winter dishes / Festive dishes / New Year / Christmas / Appetizers / Sandwiches / Cheese appetizers / Sauces / Dips / Spreads /
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