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    Olive and Pimiento Cheese Log

    Mar 3, 2016 | Posted by in Recipes | Comments Off on Olive and Pimiento Cheese Log
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    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.

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