Festive Cheese Log
Serves 6-8 | with Toasted Walnuts and Fig Drizzle- Wheat
- Barley
- Walnuts
- Milk
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
Ingredients: Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Walnuts • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Rosemary • Chives.
Ingredients
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Walnuts, chopped
(Contains: Walnuts)
1 unit(s)
Rosemary, sprig
2 unit(s)
Cream Cheese
(Contains: Milk)
4 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
7 g
Chives
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.06 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Strip some rosemary leaves from stems, then finely chop 1 tsp.
- Cut ciabatta into 1/4-inch slices. (NOTE: If making the cheese log the day before, make sure to toast ciabatta before serving!)
- Add ciabatta slices, chopped rosemary and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in the oven, flipping once halfway through, until golden-brown, 8-10 min.
- Arrange ciabatta slices on a serving dish.
- Meanwhile, finely chop chives.
- Heat a medium non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)
- Remove from heat.
- Meanwhile, combine cream cheese, cheddar cheese, goat cheese, half the chives, half the fig spread and 1/4 tsp pepper in a medium bowl.
- Using a rubber spatula, scrape cheese mixture into a log shape on a piece of parchment paper.
- Using the parchment paper, roll cheese mixture into a smooth log, about 2 inches thick.
- Unwrap cheese log, leaving log in the middle of parchment paper.
- Sprinkle with walnuts, then roll log to coat on all sides with walnuts.
- Wrap log in parchment paper again, then twist ends of parchment paper.
- Transfer to the fridge and chill until firm, 30-40 min. (TIP: The longer the cheese log chills, the better!)
- Once chilled, unwrap cheese log, then transfer to the serving plate with ciabatta.
- Right before serving, add remaining fig spread and 1 tbsp water to a small microwavable bowl. Heat in the microwave until warmed through and liquid, 30 sec-1 min.
- Drizzle warmed fig spread over cheese log.
- Sprinkle over remaining chives.
