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Pesto-Cheese Logs Recipe

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This recipe for Pesto-Cheese Logs, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Hanrahan Lorenzo
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup walnuts
1 package (8 oz.) cream cheese, softened
1/3 cup pesto sauce, refrigerated
2 oz. feta cheese (about 1/3 cup)
2 tsp. cracked black pepper
2 tbsp. finely shredded carrot
2 tbsp. chopped fresh parsley

Directions:
Directions:
1. Preheat oven to 350. To toast walnuts, spread in single layer on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove walnuts from sheet and cool.

2. Place walnuts in food processor. Process using on/off pulsing action until walnuts are ground, but not pasty. Remove from processor; set aside.

3. Place cream cheese, pesto sauce and feta cheese in food processor. Process until cheese mixture is smooth.

4. Spread 3/4 cup cheese mixture on sheet of waxed paper and form 4-inch-long log. Wrap waxed paper around cheese mixture. Repeat with remaining cheese mixture.

5. Refrigerate logs, at least 4 hours, until well chilled. Roll each chilled log back and forth to form 5-inch log.

6. Combine walnuts and black pepper on 1 sheet of waxed paper. Unwrap 1 log and roll it in nut mixture to coat.

7. Combine carrot and parsley on another sheet of waxed paper. Unwrap other log and roll in carrot mixture to coat.

8. To serve, thinly slice log and serve with crackers.

Number Of Servings:
Number Of Servings:
2 logs
Personal Notes:
Personal Notes:
This is easy to make and looks festive. I usually use the pesto my Dad makes - see the recipe for Eduardo's pesto sauce - but you can also buy prepared pesto.

 

 

 

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