Olive and Pimiento Cheese Log

This creamy, luscious Olive and Pimiento Cheese Log appetizer with goat cheese and Spanish manzanilla olives is a party hit! It's easy to make in a food processor and rolled in crunchy pecans.

Yield: 6 to 8 servings

Ingredients

• 8 ounces (2 cups) coarsely shredded Cheddar cheese
• 4 ounces spreadable goat cheese (chèvre), cut into 3 or 4 chunks
• 3/4 cup Lindsay® Naturals Black Ripe California Olives, Lindsay® Black Ripe Olives, or Lindsay® Pimiento Stuffed Spanish Manzanillas
• 3/4 cup Lindsay® Naturals Manzanilla Olives Stuffed with Natural Red Peppers
• 1/4 cup coarsely chopped Lindsay® Pimientos or Lindsay® Roasted Red Peppers
• Salt and black pepper, to taste
• 3/4 cup chopped pecans, toasted
• Crackers, toasts, or celery sticks, for serving

Instructions

1. Place cheeses in the bowl of a food processor and pulse to combine. Add olives and pimientos and pulse to coarsely chop. Transfer to a bowl and add salt and pepper to taste. Cover and refrigerate for 1 hour.
2. Place pecans on a plate or in a shallow bowl. With damp hands, mold cheese mixture into an 8- to 10-inch long log and roll in nuts to cover. Refrigerate until about 30 minutes before serving time, then bring to room temperature.
3. Serve with crackers, toasts or celery sticks.

Attribution

Recipe and photo used with permission from: Lindsay Olives - Bell-Carter Foods

Recipe provided by Jill Silverman Hough.