Christmas Party Recipe: Pimento Cheese Log - Herbal Weight Loss News
Making 2 logs
Total Time: 10 min
Total Fat 6g
Saturated Fat 3g
Total Carbohydrate 1g
Dietary Fiber 0
3 tablespoon(s) almonds, roasted and salted
1/4 cup(s) fresh flat-leaf parsley leaves, tightly packed
2 piquillo peppers, patted dry
8 ounce(s) reduced-fat cream cheese, such as Neufchâtel
4 ounce(s) goat cheese
1/2 teaspoon(s) ground coriander
1/8 teaspoon(s) cayenne (ground red pepper)
1 teaspoon(s) coarsely ground pink pepper or 1/2 teaspoon freshly ground black pepper
1 In food processor with knife blade attached, pulse almonds until finely chopped. Transfer to large sheet of plastic wrap; do not wipe bowl. Pulse parsley until finely chopped; transfer to plastic wrap with almonds. Wipe bowl.
2 In cleaned food processor, pulse piquillo peppers until finely chopped. Add cheeses, coriander, and cayenne and pulse until well mixed, occasionally scraping bowl with rubber spatula. Transfer mixture to clean large sheet of plastic wrap and form into 12-inch-long log.
3 Add pink pepper to parsley mixture; mix well. Spread in 12- by 5-inch rectangle. Using plastic wrap, place cheese log on parsley mixture. Roll and gently press into parsley mixture. Wrap tightly in the plastic wrap. Refrigerate until firm, about 3 hours.
Log can be refrigerated up to 3 days. To serve, cut log crosswise to form 2 smaller logs and arrange on platter.