Fruit Cheese Log Recipes

Steps:

• On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

Steps:

• Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
• Pour nut mixture onto a flat work surface and spread into a thin layer.
• Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

Steps:

• In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well.
• Form into a ball and roll in chopped nuts. Chill for at least 3 hours.

Steps:

• In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended. Stir in Cheddar and Stilton cheeses, bell peppers and chives.
• Divide cheese mixture in half. Shape each half into a log. Roll logs in walnuts. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.
• Place cheese logs on serving platter. Serve with apple slices and crackers.

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

Steps:

• Soak apricots in 1 c water for 2 hours.
• Drain and chop.
• Blend cheeses.
• Add remaining ingredients, fruits last, mixing thoroughly in between.
• Turn out onto sheet of foil and shape into 9" log or 2 large balls.
• Wrap securely and chill until firm.
• Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen).
• Garnish.

Steps:

• Preheat oven to 200°C.
• Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown.
• Cool, then chop finely.
• Beat the cream cheese in a medium size bowl until smooth.
• Fold in the dried apricots, spring onions, sun dried tomatoes and black pepper.
• Combine the pistachio nuts with the parsley and spread on a sheet of baking paper.
• Form the cheese mixture into an 8 inch log and roll in the nut mixture.
• Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
• Serve with a mix of crackers.