Olive Cheese Log

I’ve written before about a quick and easy way to make a delicious appetizer (Make at home Cheese Log). Then I got to talking with Michelle about finding cheese in my freezer and my need to make a new one, she mentioned a cousin of hers who made one with olives. As we all know, I love the combination of cheese and olives (see my Olive Cheese Bites) so I set out to make my own version.

While many folks just form these into balls, I’ve always felt the ration of nuts to cheese gets a little off as you get to the center of the ball. Therefore, I roll mine out into logs instead.

You don’t need to do what I did and use leftover cheese – this is such a great appetizer, don’t wait until you’ve collected a pound of cheese ends and cubes leftover from events. Buy a block of cheddar and some cream cheese and you’re good to go!

Do not use grated cheese as the texture won’t be right. For the green olives, I used Manzanilla olives stuffed with pimentos for an added bit of color and flavor. You can also sprinkle a little paprika on them before rolling in pecans for presentation.

These logs freeze well. Wrap well and seal in an airtight bag. Thaw in the fridge.

Olive Cheese Log

1 lb block cheddar cheese, cut into cubes, at room temperature
1 – 8 ounce package
cream cheese, at room temperature
1/2 cup green olives, chopped
1/3 cup black olives, chopped
1 clove garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup toasted pecans, chopped

Add all ingredients, except pecans, to food processor. Pulse until smooth. Remove mixture with rubber spatula onto two pieces of plastic wrap. Roll into a log shapes and chill in fridge for about 30 minutes. Remove from wrap and roll in the chopped pecans, pressing to adhere. Wrap the logs in another piece of plastic wrap.

Chill again for at least 30 minutes (or better, overnight) before serving with crackers.

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