Vannella Cheese Buffalo Feta & Cranberry Log
TOTAL TIME: 20 MINUTES + SETTING TIME
2 x 300g VANELLA CHEESE PERSIAN STYLE BUFFALO FETA
¼ cup dried cranberries, coarsely chopped
¼ cup walnuts, coarsely chopped
¼ cup pistachios, coarsely chopped
1 Tbsp fresh thyme
Honey, to serve
Fresh cherries, to serve
Prepare the buffalo feta log by cutting the nuts and cranberries. Lightly toast the nuts in a pan to intensify their flavour and allow to cool in a bowl.
Add the chopped cranberries and fresh thyme leaves.
Strain the two jars of feta, removing the peppercorns and herbs, saving the oil if you like for another use.
Lay a sheet of plastic wrap on the bench and place a pile of the strained feta in the centre. Fold the plastic wrap over and use your hands to begin molding the feta into a cylindrical shape. Now roll it completely and tightly in shape and place into the fridge to set.
Place a new piece of plastic wrap on the bench and spread a layer of the nut and cranberry mix over. Remove the feta log from the fridge and gently unroll the plastic wrap. Place the log on top and use the plastic wrap to help you gently roll the log over the nut and cranberry mix, being sure to completely cover the outside of the log.
Wrap up tightly once more in plastic wrap and store in the fridge to set.
When ready to serve, remove the log from the fridge and unwrap the plastic wrap. Place the log onto a platter or board and pile crackers along either side. Garnish with some fresh cherries and drizzle honey over the top of the log for a sweet and shiny finish.