Pistachio and Pomegranate Cheese Log
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 5
- Cholesterol
- 57
- Sodium
- 274
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
Ingredients
16 ounces cream cheese, softened
8 ounces shredded Italian 5-cheese blend
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1/4 teaspoon kosher salt
2 cups pomegranate juice
1/4 cup hot honey or (1/4 cup honey plus 1/2 teaspoon crushed red pepper flakes)
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 cup shelled pistachios, roughly chopped
1/4 cup pomegranate seeds
Crackers, for serving
Directions
- In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. 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 up to overnight.
- In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp.
- Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers.