Cranberry Almond Goat Cheese Log

Source:Cape Cod Cranberry Growers' Association
Yield:2 logs

Goat Cheese LogIngredients

11 oz goat cheese
1 tablespoon orange zest
⅓ cup chopped dried cranberries
1 cup natural sliced almonds - divided
wax paper

Baguette Croutes
1 loaf French bread cut into slices ¼ - ½ inch thick
Olive oil


  1. Place goat cheese in food processor work bowl.
  2. Pulse several times until cheese is crumbled.
  3. Add orange zest and chopped dried cranberry to crumbled goat cheese. Pulse for 5 seconds, or until cheese mixture will start to form a ball.
  4. Remove cheese mixture from work bowl and separate into two balls. Form each cheese balls into a log shape approximately 2x4 inches each.
  5. Place half of the almonds onto a piece of wax paper. Roll one goat cheese log over almonds, covering the entire surface of the log, gently pressing to assure the almonds stick.
  6. Repeat with the remaining second log and almonds. Wrap the logs individually in plastic wrap and refrigerate for 3 hours before serving. Serve on Baguette Croutes (see recipe below).
  7. Cranberry Almond Goat Cheese Logs will keep in the refrigerator for 1 week.
Baguette Croutes
  1. To make the croutes, preheat the oven to 375°F.
  2. Brush 1 side of the bread slices lightly with the olive oil. 
  3. Sprinkle the oiled side with a little pepper and place oiled side up on a baking sheet. 
  4. Bake until just golden, 10-12 minutes.
  5. Transfer to a serving tray and let cool.
  6. Spread Cranberry Almond Goat Cheese Log on Baguette Croutes and serve.

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