LiVe LiKe ThErE's ToMoRrOw,LaUgH LIKe YoU dId WhEn YoU wErE LiTtLe,LoVe LiKe YoU'vE nEvEr BeEn HuRt.
13 febbraio 2013
Pimento Cheese Log
Your guests will love this party
favorite — and its slim profile. Our version is as cheesy as one celeb
chef's, but a lot less greasy: By subbing goat cheese for mayo and
roasted red peppers for bacon, we've cut out 291 calories and 27 grams
of fat. Plus, our fresh green herb and pink pepper coating delivers a
hearty dose of holiday cheer. For extra calorie savings, serve with
celery sticks instead of crackers.
240mls reduced-fat cream cheese, such as Neufchâtel
120mls goat cheese
2mls ground coriander
1mls cayenne (ground red pepper)
5mls coarsely ground pink pepper or 1/2 teaspoon freshly ground black pepper
In food processor with knife
blade attached, pulse almonds until finely chopped. Transfer to large
sheet of plastic wrap; do not wipe bowl. Pulse parsley until finely
chopped; transfer to plastic wrap with almonds. Wipe bowl.
In cleaned food processor,
pulse piquillo peppers until finely chopped. Add cheeses, coriander, and
cayenne and pulse until well mixed, occasionally scraping bowl with
rubber spatula. Transfer mixture to clean large sheet of plastic wrap
and form into 12-inch-long log.
Add pink pepper to parsley
mixture; mix well. Spread in 12- by 5-inch rectangle. Using plastic
wrap, place cheese log on parsley mixture. Roll and gently press into
parsley mixture. Wrap tightly in the plastic wrap. Refrigerate until
firm, about 3 hours. Log can be refrigerated up to 3 days. To serve, cut
log crosswise to form 2 smaller logs and arrange on platter.