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.

Yields: 2 logs
Total Time: 10 min

  • 44 mls almonds, roasted and salted
  • 60 mls fresh flat-leaf parsley leaves, tightly packed
  • 2 piquillo peppers, patted dry
  • 240 mls reduced-fat cream cheese, such as Neufchâtel
  • 120 mls goat cheese
  • 2 mls ground coriander
  • 1 mls cayenne (ground red pepper)
  • 5 mls coarsely ground pink pepper or 1/2 teaspoon freshly ground black pepper

  1. 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.
  2. 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.
  3. 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.

Nutritional Information
(per serving)
Total Fat6g
Saturated Fat3g
Total Carbohydrate1g
Dietary Fiber0

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