Pesto Cheese Logs
|Walnuts||1⁄3 Cup (5.33 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Prepared pesto sauce||1⁄3 Cup (5.33 tbs)|
|Crumbled feta cheese||1⁄3 Cup (5.33 tbs)|
|Cracked black pepper||2 Teaspoon|
|Finely shredded carrot||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Assorted crackers||1⁄2 Cup (8 tbs)|
|Carrot slivers||2 Tablespoon (For Garnish)|
|Parsley||2 Tablespoon (For Garnish)|
|Fresh thyme||2 Tablespoon (For Garnish)|
Preheat oven to 350°F.
To toast walnuts, place on baking sheet.
Bake 8 to 10 minutes or until golden brown, stirring frequently; cool.
Process walnuts in food processor using on/off pulsing action until walnuts are ground, but not pasty.
Remove from food processor; set aside.
Process cream cheese, pesto and feta cheese in food processor until smooth.
Spread 3/4 cup cheese mixture on waxed paper and form 4-inch log.
Wrap waxed paper around cheese log.
Repeat with remaining cheese mixture.
Refrigerate logs at least 4 hours, until well chilled.
Roll each chilled log to form 5-inch log.
Combine walnuts and pepper.
Roll 1 log in nut mixture to coat.
Combine carrot and parsley.
Roll remaining log in carrot mixture to coat.