An impressive cheese roll is easy to make when you use cream cheese, dried fruit and goat cheese. The nutty coating is a nice complement.
package (8 ounces) cream cheese
tablespoon red currant or apple jelly
cup chopped dried calimyrna figs
cup chopped dried apricots
ounces crumbled chèvre (goat) cheese
cup chopped walnuts
tablespoon chopped fresh chives
Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch
rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over
cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle
Using bottom sheet of wrap to help lift and starting at a long side, carefully roll
up cheese mixture into a log. Carefully press walnuts into outside of log, rolling
slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours
To serve, place roulade on serving plate. Sprinkle with chives. Serve with
Roll cream cheese (between 2 sheets of plastic wrap) into 9x6-inch rectangle with rolling pin.
Using bottom sheet of wrap to help lift, carefully roll up cheese mixture into a log.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.