Spicy Cranberry Goat Cheese Log

My Carolina Kitchen, Sam Hoffer, serves 3 – 4

3 heaping tablespoons dried sweet cranberries

3 heaping tablespoons chopped toasted walnuts, pecans or pistachios

3 heaping tablespoons finely chopped candied ginger

3 heaping tablespoons sliced almonds

1 teaspoon cinnamon

1 teaspoon sugar

1 – 4 ounce soft goat cheese/chèvre log, preferably made in France

White table water crackers such as Carr’s or similar thin, crunchy white crackers

Slices of apples or pears, optional

In a small food processor, grind/chop all of the ingredients except the goat cheese until well blended with no big lumps. Have a little taste and adjust accordingly. Spread on a plate and roll the goat cheese log in the mixture to cover the sides, patting it in with your hands if it doesn’t adhere properly, leaving the ends uncovered. Serve with table water crackers or similar thin crackers and/or slices of apples or pears.

The goat cheese log can be made a couple of days in advance and refrigerated, covered, until serving. You may have some of the topping left over. If so, you can sprinke some around the cheese log.

Cook’s notes: Dental floss does an amazing job of slicing soft cheeses such as goat cheese. A mild, neutral tasting cracker is a nice companion for the goat cheese log so it doesn’t overpowering the other flavors. Log can be made ahead and stored in a covered container in the refrigerator, but be sure to bring to room temperature before serving.