Blue Cheese Logs

If you bought blue cheese for the holidays and need a recipe to 'use it up' on, how about a cheese log for New Year's? This one is from Southern Living back in March of 2004. If you have cheddar and blue cheese on hand as well as some leftover pecans from your holiday baking and perhaps some Worcestershire sauce in the cupboard, give it a go. You can make it today and freeze it or refrigerate it until New Year's.

Blue Cheese Log

2 (8-ounce) packages cream cheese, softened
8 ounces sharp Cheddar cheese, cubed
2 (4-ounce) packages crumbled blue cheese
1/2 small onion, diced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon ground red pepper
2 cups finely chopped pecans, toasted and divided
2 cups finely chopped fresh parsley, divided

Process cream cheese, cheddar cheese, blue cheese, onion, worcestershire sauce and 1 cup of the pecans in a food processor 1 to 2 minutes until combined, stopping to scrape down sides.

Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover and chill 1 hour.

Shape cheese mixture into 4 (7-inch) logs.

Combine remaining 1 cup pecans and 1 1/2 cups parsley. Roll logs in parsley mixture; cover and chill until ready to serve. Serve with crackers.Print Friendly and PDF