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Homemade Garlic Herb Cheese Log photo

Garlic Herb Cheese Log

A soft goat cheese log seasoned with fresh herbs, garlic, lemon zest, and rolled in chopped pecans. Serve drizzled with olive oil alongside toasted baguette slices or crackers.
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Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Servings: 16 servings
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 11 oz.soft fresh goat cheese log(may sub all or part cream cheese)
  • 1 1/2 tablespoonsfinely chopped fresh chives 1 1/2 teaspoon dried
  • 1 1/2 tablespoonsfinely chopped fresh parsley 1 1/2 teaspoons dried
  • 1 tablespoonfinely chopped fresh basil leaves 1 teaspoon dried
  • 1 1/2 teaspoonsfinely chopped fresh oregano leaves 1/2 teaspoon dried
  • 1 garlic clove minced(1/4 teaspoon powder)
  • 1 1/2 teaspoonslemon zest
  • 1/4 teaspoonsalt
  • 1/8 teaspoonpepperor freshly cracked to taste
  • 1/2 cupfinely chopped pecans
  • Drizzle of olive oil

Equipment

  • Medium bowl
  • Spatula
  • Plastic Wrap
  • Parchment Paper
  • Small Bowl
  • Baking Sheet

Method
 

Instructions
  1. Finely chop the chives, parsley, basil, and oregano and place them in a medium bowl; whisk to combine the herbs. Remove and set aside 1 1/2 teaspoons of this combined herb mixture for the pecan coating.
  2. To the remaining herbs in the bowl, add the lemon zest, minced garlic, salt, and pepper; stir to combine.
  3. Add the 11 oz. goat cheese log to the bowl and stir with a spatula until the herbs and seasonings are evenly incorporated into the cheese.
  4. Place the cheese mixture onto a large piece of plastic wrap. Using the plastic wrap to help shape it, form the cheese into a log. Wrap tightly in the plastic wrap.
  5. Freeze the wrapped cheese log for 20–30 minutes, until it is slightly firm but still soft enough to press the coating into.
  6. While the cheese firms, line a work surface with a large piece of parchment paper. In a small bowl, combine the 1/2 cup finely chopped pecans with the reserved 1 1/2 teaspoons of the chopped herb mixture; stir to mix.
  7. Spread the pecan-and-herb coating in a single layer on the parchment into a rectangle a little larger than the length of the cheese log.
  8. Unwrap the chilled cheese log and place one end on the edge of the pecan coating. Roll the log along the coating, pressing gently with your hands so the pecans adhere evenly to the surface. Rewrap or transfer the coated log to a plate.
  9. Either refrigerate the coated cheese log until ready to serve, or proceed to serve immediately. If refrigerated, remove the cheese log about 15 minutes before serving to allow it to soften slightly.
  10. Just before serving, drizzle the cheese log with the olive oil.
  11. Serve with toasted baguette slices or crackers. To toast the baguette: slice the baguette into 1/2" slices, arrange the slices on a large baking sheet, drizzle generously with olive oil, and bake at 350°F for 10 minutes or until golden and the edges are crisp.

Notes

Make ahead:You can prep the goat cheese log entirely in advance, wrap it tightly in plastic and refrigerate for up to 3 days.  The pecan coating will not be as crunchy but still delicious.  For a crunchier coating, you can prep the cheese log all in advance except for the pecan coating, then when ready to serve, let the cheese log sit for 15 minutes or so at room temperature to soften then roll in pecans.
Herbs:  You can mix up the herbs with your favorites!
Goat cheese substitute:Yes, you can use cream cheese, just like a cheeseball.  I think cream cheese with some finely, freshly grated Parmesan would be tasty.
Nut substitute:Nothing stays quite as crunchy as nuts, so I recommend not substituting unless you need to for nut allergy reasons.  If that’s the case, you can try panko toasted with a little butter like I do in this cheeseball: https://carlsbadcravings.com/bruschetta-cheese-ball/ or toasted sesame seeds, crushed crackers, crushed pretzels or crushed potato chips – or a combo.   I recommend adding these coating options last minute so the stay crunchy.  You can also add dried cranberries, cherries, etc.