Olive and Pimiento Cheese Log

Olive and Pimiento Cheese Log

This creamy, luscious appetizer with goat cheese and spanish manzanilla olives is a party hit! It's easy to make in a food processor and rolled in crunchy pecans. Recipe provided by Jill Silverman Hough


  • prep
  • cook
  • 6-8 servings

Ingredients

  • 8 ounces (2 cups) coarsely shredded Cheddar cheese

  • 4 ounces spreadable goat cheese (chèvre), cut into 3 or 4 chunks

  • 3/4 cup Lindsay® Naturals Black Ripe California Olives, Lindsay® Black Ripe Olives, or Lindsay® Pimiento Stuffed Spanish Manzanillas

  • 3/4 cup Lindsay® Naturals Manzanilla Olives Stuffed with Natural Red Peppers

  • 1/4 cup coarsely chopped Lindsay® Pimientos or Lindsay® Roasted Red Peppers

  • Salt and black pepper, to taste

  • 3/4 cup chopped pecans, toasted

  • Crackers, toasts, or celery sticks, for serving


Cooking Directions

  1. Place cheeses in the bowl of a food processor and pulse to combine. Add olives and pimientos and pulse to coarsely chop. Transfer to a bowl and add salt and pepper to taste. Cover and refrigerate for 1 hour.

  2. Place pecans on a plate or in a shallow bowl. With damp hands, mold cheese mixture into an 8- to 10-inch long log and roll in nuts to cover. Refrigerate until about 30 minutes before serving time, then bring to room temperature.

  3. Serve with crackers, toasts, or celery sticks.


Nutrition

  • Calories253
  • Fat24g
  • Protein11g
  • Cholesterol36mg
  • Total Carbs3g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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