Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup dried cranberries
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh thyme leaves
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- For a lighter version, use low-fat cream cheese or Greek yogurt
- Swap walnuts or pecans with sunflower seeds for a nut-free option
- Use agave syrup instead of honey for a vegan-friendly version
Instructions
- Prepare the Cheese Base: In a large bowl, combine the softened cream cheese with honey. Mix until smooth and creamy. This forms the base of your Cranberry and Herbs Cheese Log
- Add the Herbs: Gently fold in the chopped parsley, chives, and thyme. These herbs will infuse the cheese with their fresh, aromatic flavors
- Incorporate the Cranberries: Add the dried cranberries to the mixture, ensuring they are evenly distributed throughout the cheese
- Shape the Log: Lay a piece of plastic wrap on a flat surface. Spoon the cheese mixture onto the wrap and shape it into a log. Use the wrap to help mold it into a smooth, even shape
- Chill the Log: Refrigerate the cheese log for at least 2 hours. This allows the flavors to meld and the log to firm up
- Prepare the Coating: On a separate plate, combine the chopped nuts (if using) with a handful of extra herbs and cranberries
- Roll the Log: Once chilled, unwrap the cheese log and roll it in the nut and herb mixture, pressing gently to ensure it adheres
- Serve and Enjoy: Place the Cranberry and Herbs Cheese Log on a serving platter. Serve with crackers or sliced baguette