Cranberry Pistachio Goat Cheese Log

This five Ingredient Cranberry Pistachio Goat Cheese Log is a delicious and festive appetiser that is perfect for holiday parties and gatherings.

5 from 11 votes

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Course: Appetizer

Cuisine: Christmas, western

Prep Time: 10

Chilling Time: 30

Total Time: 40

Servings: serves

Calories: 160kcal

Cost: $10

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).

RECIPE NOTES & TIPS:

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.