This cheese log is the perfect party treat, and we guarantee your guests will be clamouring for the recipe by the end of the night. It’s the perfect combination of sweet and savoury, and tastes divine spread over your favourite snacking crackers.
1 hour of chilling time
For the cream cheese filling
- 1 pkg (8 oz) cream cheese, room temperature 1 pkg (8 oz) cream cheese, room temperature
- 2-3 garlic cloves, minced 2-3 garlic cloves, minced
For the Pecan Coating:
- ¼ cup (57 g) unsalted butter ¼ cup (57 g) unsalted butter
- ¼ cup (55 g) Redpath® Dark Brown Sugar, packed ¼ cup (55 g) Redpath® Dark Brown Sugar, packed
- 2 tsp (10 g) dry mustard 2 tsp (10 g) dry mustard
- 1 cup (128 g) chopped pecans 1 cup (128 g) chopped pecans
For the filling
In a medium sized bowl, beat the cream cheese until soft and smooth.
Mince the garlic very fine, then add to the cream cheese and stir in until well distributed.
Place the cream cheese mixture on a large sheet of plastic wrap, then carefully shape it into a log and roll it tight in the plastic wrap. Place in the fridge to let it set, at least 1 hour.
For the Pecan Coating
In a medium saucepan, stir together the butter, brown sugar, and dry mustard. Cook over medium heat until it starts to bubble, stirring constantly all the while.
Once the mixture starts bubbling, lower the heat and add in the chopped pecans. Continue cooking over low heat, stirring constantly, until the pecans are entirely coated and the moisture has been absorbed by them. Remove from heat and assemble the cheese log.
For the assembly
Take the cream cheese log out of the fridge and carefully unwrap the plastic, but leave the log on top of the plastic, as you will use it to help you coat the log.
Scoop out some of the pecan topping onto the log, carefully pressing it around the sides of the cream cheese. Once once side is covered, use the plastic wrap to carefully roll the log over so that you can coat the uncovered side.
Once you've covered the cream cheese entirely in the pecan coating, wrap it back up in the plastic and transfer to the fridge to chill until firm, at least 1 hour or until you're ready to serve. Serve with crackers and fresh vegetables. Store leftovers in the fridge, well wrapped, for up to five days.