A cheese log is a great snack that both children and adults adore. It's an unforgettable taste and is really easy to make. You can serve it with an assortment of breads and crackers. This snack looks both impressive and irresistible.
Ingredients:
Goat Cheese - 2 logs
Cream cheese - 4 oz.
Sweet sherry - 3 tsp. (aged) *
Salt - 1 tsp.
Ground black pepper - 1 tsp. (fresh)
Paprika - 1 and 1/2 tsp
Cumin - 1/2 tsp.
Parsley - 4 tsp. (finely chopped and fresh)
Dill - 4 tsp. (finely chopped and fresh)
* Sweet sherry -For non-alcoholic options, a mixture of apple or orange juice with apple cider vinegar and a sweetener can work, or for a simpler substitute, try adding a touch of brown sugar or honey to a sweet vinegar like balsamic or apple cider vinegar.
* Sweet sherry -For non-alcoholic options, a mixture of apple or orange juice with apple cider vinegar and a sweetener can work, or for a simpler substitute, try adding a touch of brown sugar or honey to a sweet vinegar like balsamic or apple cider vinegar.
Preparation:
Combine the goat cheese, cream cheese, sherry, salt and pepper
together in a small bowl.
Wrap the cheese mixture in a plastic wrap and roll to shape into a
log.
Chill the cheese in the freezer until slightly firm - about 10
minutes.
In a small dish, mix the paprika and cumin together.
Mix the parsley
and dill together in a separate small dish.
Remove the goat cheese log
from the freezer, unwrap and slice in half.
Then spread the paprika-cumin mixture on 1 sheet of parchment paper
and the parsley-dill mixture on another sheet.
Roll 1 log in the
paprika-cumin mix and the other in the parsley-dill mixture.
Serve with toasted pita and crostini
Crostini- instead serve with bruschetta, which can be larger and often uses rustic bread, and tartines, the French open-faced sandwich that is similar in concept. Other options include using different types of crusty bread like sourdough or bagels, or, for non-bread bases, try polenta slices, potato slices, or blinis.
Crostini- instead serve with bruschetta, which can be larger and often uses rustic bread, and tartines, the French open-faced sandwich that is similar in concept. Other options include using different types of crusty bread like sourdough or bagels, or, for non-bread bases, try polenta slices, potato slices, or blinis.
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