Walnut Cheese Log
Preparation 15 Minutes
Cook CHILL: 1 HR Minutes
Serves
Method
Cheese to room temp.
In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.
Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm.
Serve with crackers
Ingredients
250 g Philadelphia cream cheese
150g Castello Double Cream Brie
2 tablespoons port, brandy or sherry
1 teaspoon dried chilli flakes
1/2 cup finely chopped mixed soft herbs (such as parsley, chives and basil)
1/3 cup finely chopped SUNBEAM walnuts, toasted
1/3 cup SUNBEAM pine nuts, toasted & diced
Recipe Collection
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- Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with
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Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.
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- Line a loaf tin (20cm x 10cm) with baking paper.
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Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.
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To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form.
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