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chopped walnut covered drunken cherry & feta cheesecheese log rests on a rectangular piece of slate surrounded by rectangular and round scalloped crackers two etched crystal wine goblets a bottle of white wine and a stack of small white plates with a small white ramekin filled with red grapes rest in the background

Drunken Cherry & Feta Cheese Log


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2+hours to overnight
  • Yield: 6 1x
  • Diet: Vegetarian

Description

Drunken Cherry & Feta Cheese Log! Silky cream cheese, chewy WINE-SOAKED(!) sweet cherries, tangy feta cheese, thyme, lemon zest, honey, freshly cracked black pepper blended and rolled in chopped toasted walnuts! Perfect for enjoying with the one you love! Open a bottle of crisp white wine and enjoy date night at home! 


Scale

Ingredients

1/4 cup dried sweet cherries

3 Tablespoons dry white wine { I used Pinot Grigio}

2 Tablespoons full-fat mayonnaise

4 ounces { 1/2 a block} full-fat cream cheese, softened

1/2 teaspoon lemon zest

1/2 teaspoon honey

1 teaspoon freshly chopped thyme leaves

4 ounces {1/2 cup} crumbled feta cheese

1/8 teaspoon fine sea salt

1/4 teaspoon freshly ground coarse black pepper, or to taste

1 cup whole toasted walnuts, coarsely chopped


Instructions

Get the Cherries Drunk!

Place the cherries in a microwave-safe dish.

Pour the wine over them—microwave for one minute.  The wine should be boiling.  Remove from the microwave and let the cherries cool completely in the wine.  Strain. Reserve One Tablespoon of whole cherries for garnishing.  Finely chop the remaining Three Tablespoons of cherries.  Lay them on a layer of paper towels to absorb any excess moisture. 

To Toast the Walnuts:

Preheat the oven to 350°.

Place the walnuts on a baking tray—Bake for 8-12 minutes.  The nuts will look glossy from the oil coming out of them and have a rich, nutty aroma.  Remove from the oven and dump the walnuts onto a plate. Doing this stops them from continuing to cook on the baking tray and developing a burnt flavor.

For the Cheese Log:

Stir together all the ingredients, except the chopped toasted walnuts. Refrigerate the mixture for at least an hour.  When thoroughly chilled, scoop the cheese mixture onto a piece of parchment paper. Fold the end closest to you over the cheese.  Tuck the end close to the cheese, and begin rolling it away from you to start forming a log. You can also use your hands to squeeze the paper {kind of like squeezing sausage from its casing~ Sorry if that’s a gross explanation, but it’s all I could come up with!}. Twist ends of the paper like a candy wrapper and refrigerate for one hour. 

To Coat the Log:

Coarsely chop the toasted walnuts. Spread the nuts on a large plate. Unwrap the cheese log and place it on the nuts.  Roll in the nuts until evenly coated. If there are any “bald” spots, press nuts into those areas.

Tightly wrap the nut encrusted cheese log in a sheet of plastic wrap and refrigerate if not serving immediately.  Drunken Cherry & Feta Cheese Log will keep for up to 5 days.  The walnuts may not be as crunchy, but it’s still pretty yummy!

 


Notes

You’ll have a bit of leftover chopped walnuts. I toss mine in a container and store them in the fridge to toss on a salad. Delish!

  • Category: Appetizer
  • Method: Roll
  • Cuisine: American

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