Pistachio Covered Cheese Log
1 bar cream cheese, room temperature
1 cup coarsely chopped white cheddar cheese
1 tablespoon dijon mustard
1 teaspoon Worcestershire Sauce
Salt and Pepper
1 cup pistachio nuts, coarsely chopped
In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire sauce until well combined; season with salt and pepper. Cover and refrigerate until slightly firm, 1 to 2 hours.
Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-in log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1-2 hours (or overnight).
Serve with crackers.
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