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Pistachio and blackcurrant cheese log coated in chopped pistachios and walnuts on a wooden board with sliced crackers and a cheese knife spreading the cheese.
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Pistachio Blackcurrant Cheese Log Appetizer

This Pistachio Blackcurrant Cheese Log looks right at home on a charcuterie board and pairs beautifully with crackers, crostini, and crisp white wine.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 224kcal
Author Michelle Ordever

Equipment

Ingredients

  • 2 tablespoons chopped pistachios
  • 2 tablespoons dried blackcurrants
  • 1 tablespoon lemon zest
  • 4 tablespoons olive oil
  • 11 ounces goat cheese softened
  • Sea salt to taste

For the Coating

  • ¼ cup chopped pistachios
  • ¼ cup chopped walnuts
US Customary - Metric

Instructions

  • In a large bowl, combine the chopped pistachios, blackcurrants, lemon zest, olive oil, and sea salt. Stir until evenly mixed.
    Chopped pistachios, chopped walnuts, dried blackcurrants, lemon zest, and salt in a metal mixing bowl.
  • Add the softened goat cheese and mix thoroughly, scraping down the sides of the bowl until everything is fully incorporated.
    Cream cheese mixture with chopped pistachios and dried blackcurrants in a metal mixing bowl.
  • Lay a piece of plastic wrap on a clean work surface. Spoon the cheese mixture onto the center and wrap tightly, rolling gently into a log shape.
    Uncoated pistachio and blackcurrant cheese log wrapped tightly in plastic wrap on a wooden cutting board.
  • Refrigerate the wrapped cheese log for at least 15 minutes until firm.
  • Spread pistachios and walnuts onto a sheet of parchment paper and mix together.
    Uncoated cheese log being rolled in a mixture of chopped pistachios and walnuts on parchment paper.
  • Unwrap the chilled cheese log and roll it in the nut mixture, pressing gently to ensure an even coating.
    Pistachio and walnut coated cheese log resting on parchment paper.
  • Transfer to a serving plate, cover loosely, and refrigerate until ready to serve. Remove 5–10 minutes before serving—serve and enjoy!
    Pistachio and blackcurrant cheese log on a wooden board with crackers, a cheese knife, and wine glasses in the background.

Notes

Tips

  • Use room-temperature goat cheese for easier mixing.
  • Press the nut coating gently to help it adhere evenly.
 

Substitutions

  • Swap walnuts for pecans or almonds if preferred.
  • Use dried cranberries if blackcurrants are unavailable.
 

Leftovers

  • Store wrapped tightly in the refrigerator for up to 3 days.
  • Serve chilled or allow to sit briefly at room temperature before serving.
 

Freezing

  • This cheese log can be frozen before coating for up to 1 month.
  • Thaw overnight in the refrigerator, then coat with nuts before serving.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 224kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 144mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 1mg