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| Servings |
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Ingredients
- 8 oz. cream cheese
- 1 cup sharp cheddar cheese grated
- 1 Tbs. Dijon mustard
- 1 Tsp. Loide' Neapolitan Balsamic Vinegar
- coarse salt and black pepper
- 1 cup shelled unsalted pistachios coursely chopped
- crackers for serving
Ingredients
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Rate this recipe!
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Instructions
- In a medium bowl using an electric mixture, beat cream cheese and cheddar cheese, Dijon, and Loide' Neapolitan Balsamic until well combined. Season with salt and pepper.
- Cover and refrigerate until slightly firm, 1-2 hours.
- Meanwhile, in a medium skillet, toast pistachios over medium heat, until fragrant and golden, stirring constantly about 7 minutes.
- Transfer to a plate and let cool.
- Transfer cheese mixture to a piece of waxed paper and using the paper shape into a 6" long log. Cover with pistachios, pressing to adhere.
- Wrap log in wax paper and chill until firm, 1-2 hours or up to a day.
- Serve with crackers.