Recipe courtesy of Allison Robicelli
and
Matt Robicelli
Blue Cheese Cheese Log
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 334
- Total Fat
- 28
- Saturated Fat
- 13
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 10
- Cholesterol
- 66
- Sodium
- 366
- Total: 1 hr 35 min (includes cooling and chilling time)
- Active: 45 min
Ingredients
5 slices thick-cut bacon
1/2 medium onion, chopped finely
Kosher salt
16 ounces cream cheese
1 cup crumbled blue cheese, preferably Stilton
1 cup shredded Swiss cheese
1/2 cup chopped dates
2 tablespoons port wine
3/4 cup finely chopped pecans
Serving suggestions: crackers and mini toasts
Directions
- Cut the bacon into 1/2-inch pieces and place in a cold skillet with 1/2 cup water. Turn the heat to high and cook, stirring occasionally, until the water has evaporated and the bacon bits are crispy. Pour the contents of the skillet into a bowl, reserving 2 tablespoons bacon grease in the skillet. Reduce the heat to medium, then add the onion and a pinch of salt and cook, stirring occasionally, until deep golden brown, 7 to 10 minutes. Turn off the heat and allow to cool completely.
- Combine the cream cheese, blue cheese, Swiss cheese, chopped dates, port wine and onions in a food processor and pulse until smooth.
- Lay two 18-inch pieces of plastic wrap side by side on the counter, overlapping by about 1 inch. Use a rubber spatula to scoop the cheese mixture into the center. Wet your hands slightly and shape into a rough log, then wrap firmly in plastic and roll a bit to firm up the shape. Twist the ends tightly closed and place in the refrigerator for at least 30 minutes.
- Meanwhile, return the bacon and grease to the skillet over medium-low heat. Add the pecans and cook, stirring, until they become fragrant, then stir in a pinch of salt and remove from heat. Let cool completely.
- Transfer the bacon/pecan mixture to a plate. Unwrap the cheese log and roll it in the bacon/pecan mixture to coat, pressing well to make the coating stick. Serve with crackers and mini toasts.