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Goat Cheese Log an Easy Addition to a Party

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Goat Cheese Log

The holidays may be over, but entertaining hasn’t stopped. Super Bowl is just around the corner. That means it’s time to store a few easy recipes for something elegant to serve when guests drop by. That’s where this Goat Cheese Log recipe from food and wine writer Keith Wallace comes in handy. It’s in his new cookbook, “Corked & Forked: Four Seasons of Eats & Drinks” (Running Press, $23).

As Wallace writes, “The infamous cheese log is pretty much the lowest point of culinary preparations: Any recipe that calls for a “cheese product” instead of cheese should be avoided like the plague. To reclaim this recipe, we use a log of Bücheron, which is a classic style of goat cheese in the shape of a log.”

When I tried it, I took Wallace’s process a step further and rolled the cheese on foil, instead of on a sheet tray. It made it easier to handle, so that more of the fruit-nut mixture stuck to the cheese and it meant there was no cleanup. Plus, I could leave the cheese in the foil in the refrigerator until it was time to serve.

I didn’t have dried cranberries on hand, so I used dried blueberries. Dried cherries, currants, raisins or diced dates would also work.  I also didn’t have a full 3 pounds of goat cheese, so I cut up the fruit to fit what I had.

Goat Cheese Log

1 Bücheron log (about 3 pounds) or a large log of goat cheese
8 ounces pine nuts, roasted
1/2 cup dried cranberries
1/2 cup dried figs, diced

Eliminate cleanup with a sheet of foil.

Remove the cheese from its wrapper and pat dry. Cover the bottom of a sheet tray with a sheet of aluminum foil, then cover the foil with the pine nuts, cranberries and figs, and blend thoroughly. Gently lift the cheese and place it over the mixture at one edge. Roll the foil over the cheese and the fruit-nut mixture, making sure to press hard enough to embed everything into the outer layer of the cheese. If there are any leftover pieces, you can add those to either end. Place on a serving platter and refrigerate until ready to serve.

Makes 12 servings.

Adapted from “Corked & Forked: Four Seasons of Eats & Drinks” by Keith Wallace


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