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

How To:

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

Christmas Tree Cheese Ball

Labneh Cheese Ball

Za’atar Pomegranate Cheese Ball


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