Next, I lay out a piece of plastic wrap on my counter and spoon the mixture onto the center. With the help of the wrap, I shape it into a log, rolling it up tightly and twisting the ends to secure it. Then it goes into the refrigerator to chill for at least 2 hours. This is essential! Chilling allows the flavors to deepen, and the cheese log to firm up, making it easier to slice later. When I’m ready to serve, I remove the log from the fridge and roll it in the chopped pecans. It’s like a gift of flavor wrapped up in a little package!
To serve, I like to place the cheese log on a festive platter, garnishing it with fresh parsley for a pop of color. You can cut it into saucy slices, and trust me, the presentation will have everyone reaching for it! Just serve it with some crackers or slices of bread, and you’re all set for a delicious party starter.
Pro Tips for Best Results
I always recommend letting the cream cheese get really soft before mixing it because this makes it so much easier to blend with the cheddar. I once used cream cheese right out of the fridge, and it was a struggle to combine everything smoothly! Also, don’t be shy with the herbs and spices; I’ve tested this recipe with different flavors and found that sometimes a pinch more garlic powder adds a lovely depth.
Additionally, if you want a bit more sweetness, feel free to adjust the honey to your taste. I’ve made it with as much as 2 tablespoons, and it brought a great balance that my guests loved. Lastly, chill your cheese log for a few hours, but if you can refrigerate it overnight, even better! The flavors will have time to really come together, and I swear, it tastes even more amazing the next day.
Common Mistakes to Avoid
One common mishap I’ve encountered is not draining the pineapple well enough, which can make the cheese log watery and hard to shape. I’ve made that mistake before and ended up with a puddle instead of a log! So be sure to press out as much liquid as you can. (See the next page below to continue…)