A meat and cheese board is one truly classic appetizer for any holiday meal. Making a brie log is one delicious and festive way to elevate your next charcuterie platter. Try this recipe out for yourself, or bring it along to your next holiday party.
Ingredients:
1 pkg. Fauxmagerie Zengarry Double Crème (Brie) cashew cheese
3 Tbsp shelled pistachios
3 Tbsp pine nuts
1-2 Tbsp fresh thyme
2 Tbsp dried cranberries (optional)
Instructions:
Allow your Fauxmagerie Zengarry Double Crème cashew cheese to come to room temperature for 15-20 minutes until slightly softened.
Place spoonfuls of Fauxmagerie Zengarry Double Crème in a line in the middle of a piece of plastic wrap to form a log. Use the plastic wrap to form it into the desired shape. Toast your pine nuts gently over high heat until golden. Allow them to cool.
Chop pistachios, pine nuts, cranberries and thyme and mix them in a bowl. Sprinkle the mixture over the Brie log and pat the nuts gently into the cheese. Wrap the plastic wrap around the cheese log and gently form it into a log shape. Refrigerate for one hour or more. Serve with bread and sliced apples or pears.
