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Bumps On A Log - Italian Pignoli Cheese Log

When I hear “cheese log,” it brings to mind mid-century dishes like ambrosia and aspics. But what’s not to love about a creamy, herb-filled savory something that you can spread on bread or a cracker for a quick bite or party snack? It’s quick and easy to have on hand if friends show up with wine - and hopefully that can start happening soon.


5 oz goat cheese, feta or gorgonzola

5 oz cream cheese

2 tablespoons butter at room temperature

Zest from 1 large organic lemon

1 minced garlic clove

2 tbsp fresh chives

1 tbsp Black Pepper

1/4 tsp coarse sea salt*

2 tbsp sun dried tomatoes

1/3 cup toasted pine nuts

1/4 cup fresh basil chiffonade

2 tablespoons finely chopped Kalamata olives

*Be careful with the salt. If your olives or cheese are very salty, skip it.


Take half of the basil and tomatoes and mix with the pine nuts and olives. Set aside.

Mix the rest of the ingredients in a food processor until well blended.

Spread the remaining mixture on a piece of plastic wrap.

Take the cheese from the processor and form into a log with your hands.

Roll the log in the remaining toppings on the wrap until it’s all on the log. Roll it tightly, pinch the ends like a Tootsie Roll and refrigerate for at least 2 hours.

If you’re serving this to friends as an appetizer, how about your favorite brut Prosecco or some Champagne to go with?

I had the Veuve Cliquot with it and enjoyed it.

If it’s just you, no one is looking and you’re feeling rebellious or channeling “MadMen,” try having this with a lighter Scotch.

I won’t tell anyone.

If you won’t.

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