Ingredients You Need
8 ounces (2 cups) coarsely shredded Cheddar cheese
4 ounces spreadable goat cheese (chèvre), cut into 3 or 4 chunks
3/4 cup Lindsay® Naturals Black Ripe California Olives, Lindsay® Black Ripe Olives, or Lindsay® Pimiento Stuffed Spanish Manzanillas
3/4 cup Lindsay® Naturals Manzanilla Olives Stuffed with Natural Red Peppers
1/4 cup coarsely chopped Lindsay® Pimientos or Lindsay® Roasted Red Peppers
Salt and black pepper, to taste
3/4 cup chopped pecans, toasted
Crackers, toasts, or celery sticks, for serving
Cooking Directions
1. Place cheeses in the bowl of a food processor and pulse to combine. Add olives and pimientos and pulse to coarsely chop. Transfer to a bowl and add salt and pepper to taste. Cover and refrigerate for 1 hour.
2. Place pecans on a plate or in a shallow bowl. With damp hands, mold cheese mixture into an 8- to 10-inch long log and roll in nuts to cover. Refrigerate until about 30 minutes before serving time, then bring to room temperature.
3. Serve with crackers, toasts, or celery sticks.
