Dried Fruit and Cream Cheese Roulade

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. MORE+ LESS-

By Betty Crocker Kitchens

March 19, 2010

package (8 ounces) cream cheese

tablespoon red currant or apple jelly

1/4

cup chopped dried calimyrna figs

1/4

cup chopped dried apricots

ounces crumbled chèvre (goat) cheese

1/4

cup chopped walnuts

tablespoon chopped fresh chives

assorted crackers

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1

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 with cheese.
2

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 set.
3

To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.

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.