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. 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. And it is easy 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 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
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
- 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.