If you're after a fun, festive appetiser that's as simple as it is pretty, this Cranberry Pistachio Goat Cheese Log is your new go-to. Quick to whip up, full of flavour, and absolutely party-worthy, this little number is just what you need when you want to impress without the fuss.
If you like impressive but easy appetisers, you'll also enjoy my Cranberry & Brie Puff Pastry Bites and my Blinis with Smoked Salmon!
A cheese log might sound fancy, but it's really just a creamy cheese mix shaped, chilled, and rolled in something delicious. This Cranberry Pistachio Goat Cheese Log takes it up a notch - tangy goat cheese with a drizzle of honey, coated in festive red and green cranberries and pistachios. Perfect for entertaining, it's as easy as it is impressive - ideal for dinner parties, potlucks, or a luxe snack at home.
For more delicious appetisers, try my Buffalo Chicken Wonton Cups and Oven Baked Thai Chicken Meatballs - both guaranteed to disappear fast at any party!
Why You're Going To Love This Recipe
- Minimal prep, maximum impression - You'll spend about 10 minutes mixing; the log does the rest of the work in the fridge.
- Stunning colours & texture - The bright red cranberries + green pistachios + creamy cheese = a showstopper on the table.
- Make-ahead friendly - It's one of those great recipes you can prep earlier and chill until show time (less stress, more fun).
- Flavour magic - Tangy goat cheese meets sweet honey, chewy cranberries and crunchy nuts: it works.
- Flexible for parties - Serve with crackers, crostini, veggies or even baguette slices; works for casual or formal.
- Customisable with ease - You can change nuts, go gluten-free, add herbs-say goodbye to "same old" appetizers.
Jump to:
Goat Cheese Log Ingredients
You only need a handful of simple ingredients to make this festive cheese log - and each one plays a key role in creating that perfect balance of creamy, sweet, and crunchy!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Dried cranberries (craisins): Use dried, not fresh, so they hold their chewy texture and vibrant colour.
- Roasted salted pistachios: Add crunch, a hint of salt, and that beautiful green colour for a festive finish.
- Goat cheese: The hero of the recipe - creamy, tangy, and perfectly balanced with the sweet cranberries.
- Cream cheese: Softened for easy mixing; it adds smoothness and helps the log hold its shape.
- Honey: Brings everything together with a touch of sweetness that complements the cheese beautifully.
Variations
- Nut-Free Option - Skip pistachios and roll in chopped roasted pumpkin seeds + dried cranberries for crunch and colour without nuts.
- Herby Twist - Stir in 1 tablespoon finely chopped fresh chives or parsley into the cheese mixture, and roll in cranberries + chopped almonds.
- Gluten-Free Version - Use gluten-free crackers or crispbreads for serving; the log itself is naturally GF if you check your cheeses.
- Spiced Holiday - Add ¼ teaspoon ground cinnamon + ¼ teaspoon ground ginger into your cheese mix, then roll in pistachios + dried cherries instead of cranberries - still festive but a little warmer spice note.
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How To Make Cranberry Pistachio Goat Cheese Log
This cheese log couldn't be easier to make - just mix, shape, chill, and roll! Follow these simple steps for a perfectly creamy, festive appetiser every time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare fruit & nuts: Roughly chop the dried cranberries and finely chop the pistachios. Add ¼ cup of each to a bowl with the remaining ingredients, setting aside the rest for coating the cheese log later.
- Mix: Combine the goat cheese, cream cheese and honey with the cranberries and pistachios. Mix until smooth and well blended.
- Form a log: Lay a sheet of plastic wrap on your bench. Spoon the cheese mixture onto the wrap and use the wrap to shape it into a log (approx 20-22 cm long). Wrap tightly and chill in the fridge for at least 30 minutes.
- Roll to coat well: On a tray or piece of baking paper, spread the remaining chopped cranberries + pistachios. Unwrap the chilled log and roll it into the coating, pressing gently so the coating sticks evenly on all sides.
- Chill and serve: Keep the log refrigerated until you're ready to serve. Remove it about 10-15 minutes before serving so it softens slightly and spreads easily. Drizzle a little extra honey if desired at serving time. Serve with a selection of crackers, crostini or baguette slices and let your guests dig in!
Recipe Tips
- Always start with room-temperature cheeses - cold cheese is hard to mix and can result in lumps or an uneven texture.
- Chop your pistachios and cranberries fairly finely so they adhere well to the log and give good texture without falling off.
- Refrigerate the cheese log for at least 30 minutes before coating to allow the flavours to develop and for the log to firm up.
- Press the coating firmly onto all sides of the log (including the ends) to achieve even coverage and a neat finish when sliced.
- Prepare ahead: You can assemble the log, wrap it tightly, and refrigerate it for up to 24 hours before serving. Flavours mellow and meld-bonus!
- Before serving, remove the log from the fridge about 10-15 minutes - this lets it soften so it's spreadable and the flavours open up.
- Storage: Keep any leftovers (if any) wrapped tightly in cling wrap or in an airtight container in the fridge for up to 3-4 days.
- Freezing: Not recommended after coating (texture may suffer). If you must, freeze the plain log (before coating) for 1-2 months, then thaw overnight in the fridge and roll in the coating just before serving.
- Serving suggestion: Place the log on a board, surround it with crackers, fresh herbs (like rosemary sprigs) and a small pot of honey for drizzling - this adds a "styled" look even though it's super easy.
Cranberry Pistachio Goat Cheese Log FAQs
I wouldn't recommend it - fresh cranberries are too juicy and firm; you'll lose the chew, and the coating won't stick well.
Yes, you can, but mixing in cream cheese gives a creamier texture that spreads more easily. If you skip it, you might want to add extra honey or soften the goat cheese a bit more.
You can make it a day ahead (assemble, wrap tightly, store in fridge), which takes a lot of party stress out of things.
They're ideal for that green colour, crunch and flavour, but you can substitute chopped roasted almonds, walnuts or pecans - make sure they're chopped finely so the coating sticks well.
More Easy Appetisers
If you love quick and crowd-pleasing party bites, check out more easy appetisers like these - all guaranteed to be the first to vanish from the table!
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Cranberry Pistachio Goat Cheese Log
Ingredients
- 160 g (1 cup) dried cranberries craisins
- 150 g (1 cup) pistachios shelled, roasted and salted
- 220 g goat cheese
- 125 g cream cheese softened to room temp
- 2 tablespoon honey
Instructions
- Using a food processor, chop the dried cranberries into small pieces. Set aside. If using a Thermomix: Use the Turbo function and mix in 1 second intervals until finely chopped. Set aside.
- Place the pistachios into the food processor and chop finely.If using a Thermomix: Use the Turbo function and mix in 1 second intervals until finely chopped. Set aside.
- Place the goat cheese, cream cheese and honey into a bowl. Add ¼ cup of the chopped pistachios and ¼ cup of the chopped cranberries. Mix until well combined.
- Place a sheet of plastic wrap onto a flat bench. Shape the cheese mixture into a log shape and wrap in the plastic wrap. Refrigerate for 30 minutes.
- Place the remaining chopped cranberries and pistachios onto a flat tray or piece of baking paper.
- Unwrap the cheese log and coat with the extra dried cranberries and pistachios.
- Refrigerate until required. Remove the cheese log from the fridge 10-15 minutes before serving to allow it to soften slightly.
- Serve with a drizzle of honey (optional).
Notes
- Make sure to use dried cranberries and not fresh ones.
- Always start with room-temperature cheeses - cold cheese is hard to mix and results in lumps or uneven texture.
- Chop your pistachios and cranberries fairly finely so they adhere well to the log and give good texture without falling off.
- Refrigerate the cheese log for at least 30 minutes before coating to allow the flavours to develop and for the log to firm up.
- Press the coating firmly onto all sides of the log (including the ends) so you get even coverage and a neat finish when sliced.
- Prepare ahead: You can assemble the log, wrap it tightly and refrigerate it for up to 24 hours ahead of serving. Flavours mellow and meld-bonus!
- Before serving remove the log from the fridge about 10-15 minutes - this lets it soften so it's spreadable and the flavours open up.
- Storage: Keep any leftovers (if any) wrapped tightly in cling wrap or in an airtight container in the fridge for up to 3-4 days.
- Freezing: Not recommended after coating (texture may suffer). If you must, freeze the plain log (before coating) for up to 1-2 months, then thaw overnight in the fridge and roll in coating just before serving.
- Serving suggestion: Place the log on a board, surround with crackers, fresh herbs (like rosemary sprigs) and a small pot of honey for drizzling - this adds a "styled" look even though it's super easy.
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