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 at home this holiday season as well. Simple and intimate celebrations with friends at our “newish” house. One recipe I will definitely be making time and time again is this one for a Sage Rye and Blue Cheese Log. It is out of this world delicious. Did I mention, how easy it is to make?
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 it. Unfortunately, someone else liked the same article and ripped out the recipe. This is completely okay as it gave me a chance to play around and devour cheese while Lenny traveled recently. I can literally live on cheese when he is gone and often I do.
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 as it helps keep the structure and blue cheese for flavor. I also flavored it with butter, rye, and sage. I love sage and rye together. Hmmm! To give the creamy cheese log more depth, I rolled it in toasted pistachios, just before serving. It was indulgent but delicious, and I’d do it all over again for the sake of cheese.
Recipe: Sage Rye and Blue Cheese Log
** one 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
Place all ingredients, except the pistachios, into a food processor.
Pulse, just until mixed.
Form into a cheese log.
Wrap in waxed paper.
Refrigerate for 24 hours.
Remove from the refrigerator at least 30 minutes before serving.
Roll in the crushed pistachios.
More Cheesy Appetizers