Pistachio Cheese Log

Pistachios give appealing texture and eye-catching color to our easy cheese-log appetizer.

1 (8 oz) pkg cream cheese, room temperature
1 cup sharp white cheddar, coarsely grated (4 oz)
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
coarse sea salt
black pepper, freshly cracked
1 cup pistachios, shelled, unsalted and coarsely chopped

To Serve:
crackers

In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1-2 hours.

Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.

Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6”-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1-2 hours (or up to 1 day). Serve with crackers.

Makes 8 servings.