Okay, I am going to say it, where did Fall go.  Is anyone else floored that it is almost November and the holidays are approaching at bullet-train speed?  Neither of us can believe we are already discussing the holidays, where to go, who to see and what to do.  We are hoping to get a chance to do a little entertaining this holiday season.  Simple and intimate celebrations with friends at our “newish” house.

With the hopes of having time to entertain, I have been playing around with some new appetizer and drink recipes.  I want the recipes to be simple, flavorful and easy.  While lounging at the pool in Vegas recently, I read an article about Thanksgiving entertaining.  One particular recipe stuck out, it was a cheese log with rye in int.  Unfortunately, someone else liked the same article and ripped out the recipe.  Which is completely okay as it gave me a chance to play around and devour cheese while Lenny traveled recently.

I was a big fan of cheese logs and cheese balls when I was a kid.  Heck, I was a big fan (and still am) of anything cheese.  Back in the olden days, cheesy appetizers were usually a deep neon orange and full of artificial flavorings.  You know the ones!  For this cheese log I used cream cheese (it helps keep the structure) and blue cheese.  I flavored it with butter, rye and sage.  I love sage and rye together.  Hmmmm!  To give the creamy cheese log more depth, I rolled it in toasted pistachios, just before serving … myself.  It was indulgent but delicious, and I’d do it all over again for the sake of cheese.


More cheese logs

Black Widow Cheese Log – Food and Wine

Cheese Log – Homesick Texan

Garlic Herb Turkey Cheese Ball – The Cooking Channel

Nutty Bacon Cheese Log – Paula Deen




Recipe:  Sage Rye and Blue Cheese Log


  • 12 ounces of cream cheese
  • 1/4 pound of buttermilk blue cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons sage, minced
  • 2 teaspoons shallot, minced
  • 1 tablespoon rye
  • 1/4 teaspoon black pepper
  • 3/4 cup toasted pistachios, lightly crushed

How To:

  1. Place all ingredients, except the pistachios, into a food processor.
  2. Pulse, just until mixed.
  3. Form into a cheese log.
  4. Wrap in waxed paper.
  5. Refrigerate for 24 hours.
  6. Remove from the refrigerator at least 30 minutes before serving.
  7. Roll in the crushed pistachios.
  8. Serve.
  9. Eat.





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