Last week my husband and I made a huge charcuterie for football Sunday. We had an amazing blue cheese on the board. It did not all get eaten, so I was looking for something to make with what remained.
This was the perfect recipe for that left over blue cheese! And it gave me something to serve for football Sunday.
Creaming the cheeses with the butter gives you a super creamy and smooth mixture. The cream cheese is a little sweet while the blue cheese is pungent.
Adding the brandy helps smooth the mixture even more, and gives it just a touch of the brandy flavor.
Refrigerating the mixture helps harden it up a bit, which makes it easier to roll in the parsley and poppy seeds. I know the recipe says to do this and then refrigerate, but I really think it worked better the opposite way.
This was a very easy log to make, but it packs a ton of taste. It really was delicious!
BLUE CHEESE LOG
8 Ounces Cream Cheese, Room Temperature
4 Ounces Blue Cheese, Room Temperature
1/2 Cup Butter, Room Temperature
1 Tablespoon Brandy
1/2 Cup Minced Fresh Parsley
1 to 2 Teaspoons Poppy Seeds
Sliced Black Olives
Crackers
Combine cream cheese, blue cheese, butter and brandy. Mix until smooth, about 5 minutes. Shape into a cylinder. Sprinkle a large piece of foil or plastic wrap with 1/2 cup parsley and poppy seeds. Place cylinder on top and roll to coat completely. Seal tightly. Chill at least 8 hours. Arrange log on a platter. Garnish with olives. Serve with crackers.
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