Pecan and herb crusted cheese log

Pecan and herb crusted cheese log

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An impressive canapé or cheese course – serve shaped as a log or make up as individual balls!

  • Recipe serves8 -12
  • Preparation time30 minutes


  • 75 g creamy blue cheese
  • 130 g plain cream cheese
  • 30 ml KNORR Thick White Onion Soup
  • 5 ml Robertsons Chilli Flakes
  • 50 ml parsley, finely chopped
  • 50 ml chives, finely chopped
  • ½ lemon, zest only
  • 75 ml pecan nuts, toasted and finely chopped
  • Melba toast, to serve


  • Place both cheeses in a food processor together with the KNORR Thick White Onion Soup and blend until smooth – if you do not have a blender simply mash with a potato masher until well combined and smooth
  • Spoon the cheese mixture onto a sheet of wax paper to form a log shape then roll up and refrigerate for a minimum of two hours or until firm
  • To make the crust mix together the chilli flakes, parsley, chives, lemon zest and pecan nuts and place onto a plate
  • Remove the cheese log from the fridge unwrap and roll in the herb mixture pressing slightly to ensure the herbs adhere to the cheese
  • Serve with melba toast or crackers