Cranberry Scallion Cheese Log is a festive addition to any appetizer platter, whether it’s Christmas or not. But the red cranberries and the green scallions do create a yuletide vibe. Let’s get the party started!
This red and green flecked creamy, cheesy treat, studded with pecans, will disappear from your holiday table. I serve it with gluten-free crackers. This Cranberry Scallion Cheese Log comes together quickly, with very little effort and very little clean-up, so there’s no reason for you to show up to a gathering empty-handed ever again. And no worries if there’s already a port wine cheese ball on the table. The more, the merrier! Happy holidays!
Cranberry Scallion Cheese Log
Ingredients
- ½ cup dried cranberries
- ¼ cup red wine
- 5 ounces cheddar cheese
- 3 scallions
- 1/4 cup shelled pecans
- 5 ounces cream cheese
- ¼ tsp salt
Instructions
- Soak the cranberries; grate the cheddar; mince the scallions – Soak the cranberries in the wine for not less than 15 minutes, to soften. Drain thoroughly and dry with a paper towel. Grate the cheddar cheese. Remove the root end of the scallions. Mince two of the scallions, both white and green parts. Trim and slice the third scallion, adding the sliced whites parts to the first two scallions you've already minced, and reserving the sliced green parts of the third scallion for garnish.
- Chop the pecans and cranberries – If your pecans aren't already chopped, give then a rough chop. Set aside. Finely chop the cranberries. Set aside.
- Process the cheese – Add the cream cheese, grated cheddar cheese, and salt to the bowl of the food processor. Process until smooth. Add the minced scallions and half of the cranberries, and pulse to combine.
- Form the log – Transfer the cream cheese mixture onto a piece of plastic wrap, and use it to shape the mixture into a log. Refrigerate for about 30 minutes.
- Finish – Unwrap the log roll it in the chopped pecans and remaining cranberries. Garnish with scallion greens.
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