Pistacio Covered Cheese Log

It's Christmas. I've been asked to bring an appetizer to my BigBro's house for our Christmas celebration. I didn't want to bring to old stand by. Or one I've made before. I looked at this as an opportunity to try a new appetizer.

It couldn't require being cooked (the oven would be in use). Or it couldn't need to be re-heated. I wanted to make it something simple, inexpensive, and good. Enter Pistachio Covered Cheese Log.

I love pistachios. Love the flavor and texture of them. They add a nice little added texture to this cheese log.

Pistachio Covered Cheese Log

Serves 8

• 1 bar (8 ounces) cream cheese, room temperature
• 1 cup coarsely grated sharp white cheddar (4 ounces)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Coarse salt and ground pepper
• 1 cup shelled unsalted pistachios, coarsely chopped - I couldn't get unsalted. I love my salt.
• Crackers, for serving

In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours. 

Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. 

Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.