Cheese roll with cranberries and pistachios
This fluffy cheese roll with cranberries and pistachios is a delicious and exceptionally simple snack, which I recommend preparing especially for winter events like New Year's Eve. The recipe is also perfect for Christmas.
Preparation time: 25 minutes Number of servings: over 450 g rolls Per 100 g of snack: Energy value 279 kcal Carbohydrates 21 g - Including sugars 16 g Protein 6 g Fats 19 g Diet: vegetarian.
- fluffy Almette cheese 300 g
- dried cranberries 50 g
- roasted salted pistachios 40 g
- cranberries or blueberries - in a jar (for meat and cheese) 25 g
- 3 tablespoons chopped chives
- liquid honey 25 g
- freshly ground pepper 1/3 flat teaspoon
- to serve: crackers or brown bread, any quantity
Cheese roll with cranberries and pistachios
Before you start preparing the snack, I recommend reading the entire recipe first to prepare well in advance for the next steps.
This time, I chose Almette-style fluffy cheese for the roulade. It can be cream or yogurt-based, plain. I weighed 300g of the cheese and placed it in a bowl. You can replace the fluffy cheese with another, finely ground, yet firm cheese. Goat's or sheep's cheese would work perfectly. I haven't tried the roulade with cottage cheese from a bucket, but it will certainly work just as well, but the flavor of typical fluffy cheeses is more delicate and better suited to this roulade. Place the bowl in the refrigerator.
Once the fluffy cheese has been shaped into any desired shape, carefully coat it with the toppings. Finely chop 40g of shelled, roasted, and salted pistachios on a board. Finely chop 50g of dried cranberries and 3 tablespoons of fresh chives in the same way. Mix all ingredients thoroughly on a board.
Tips: In addition to chives, you can also add a few other finely chopped herbs, such as dill or parsley. You can partially substitute raisins for the cranberries. However, I don't recommend this, as it's important to add an acidic flavor to the roulade, which raisins can't replace. Alternatively, you can swap the pistachios for finely chopped walnuts (toasted in a dry pan) or pecans. In this case, lightly salt the roulade at the very end.
Coat your hands with a little oil, then use a large spoon to scoop the entire cheese into one hand. Begin shaping the cheese into an oblong roll. It can be soft and curved. This doesn't matter, as it will become more pliable and stiffen slightly as it's coated in the toppings.
Place the elongated roll on top of the finely chopped toppings and begin topping it with chopped nuts, chives, and cranberries. Pat the toppings down, or even lightly press them into the cheese, constantly shaping the roll to create a more attractive, elongated shape. Finally, lightly sprinkle the roll with freshly ground pepper.
Tip 1: The finer the toppings and the varying textures, the easier it is to pat and press them into the cheese. Try to use all the prepared toppings. Tip 2: You don't have to roll them. You can also divide the cheese into smaller portions, roughly the same size, and place them on top of the toppings. Then, roll them into neat balls. This will create mini portions for one serving.
Top the roulade with a portion of jarred cranberries or whole jarred blueberries. Drizzle the finished roulade with a little of your favorite, delicate, runny honey. Serve with crackers or pieces of dark, hard bread. Vegetables such as red bell peppers, chicory, or carrot sticks are also great additions.
The finished roulade can be served immediately or stored in the refrigerator for up to two or three days.
Enjoy your meal.
