Makes 2 logs
|1/3||cup walnuts, toasted*|
|1||package (8 ounces) cream cheese, softened|
|1/3||cup prepared pesto|
|1/3||cup crumbled feta cheese|
|2||teaspoons cracked black pepper|
|2||tablespoons finely shredded carrot|
|2||tablespoons chopped fresh parsley|
*To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
- Process walnuts in food processor, using on/off pulsing action until walnuts are ground, but not pasty. Remove from food processor; set aside.
- Process cream cheese, pesto and feta cheese in food processor until smooth. Spread 3/4 cup cheese mixture on waxed paper and form 4-inch log. Wrap waxed paper around cheese log. Repeat with remaining cheese mixture. Refrigerate logs at least 4 hours, until well chilled. Roll each chilled log to form 5-inch log.
- Combine walnuts and pepper. Roll 1 log in nut mixture to coat. Combine 2 tablespoons carrot and 2 tablespoons parsley. Roll remaining log in carrot mixture to coat. Serve immediately, or wrap and refrigerate up to a day before serving. To serve, thinly slice log and serve with crackers. Garnish as desired.
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