Garlic Herb Cheese Log

Name: Garlic Herb Cheese Log
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (11 oz.) soft fresh goat cheese log ((may sub all or part cream cheese)); 1 1/2 tablespoons finely chopped fresh chives ((1 1/2 teaspoon dried)); 1 1/2 tablespoons finely chopped fresh parsley ((1 1/2 teaspoons dried)); 1 tablespoon finely chopped fresh basil leaves ((1 teaspoon dried)); 1 1/2 teaspoons finely chopped fresh oregano leaves ((1/2 teaspoon dried)); 1 garlic clove, minced ((1/4 teaspoon powder)); 1 1/2 teaspoons lemon zest; 1/4 teaspoon salt; 1/8 teaspoon pepper (or freshly cracked to taste); 1/2 cup finely chopped pecans; Drizzle of olive oil

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10 MINUTE PREP cHEESE LOG LOOKS BEAUTIFULLY GOURMET BUT IS ONE OF THE EASIEST APPETIZER YOU WILL EVER MAKE!

This wonderfully creamy, bright and savory cheese log is infused with fresh herbs and lemon zest then rolled in crunchy pecans for an utterly addictive spread that everyone will love. Serve this cheese log with crackers or toasted baguette slices for an impressive make ahead, stress=free appetizer home run!

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How to Make Cheese Log Video

front shot of goat cheese log with garlic, zemon zest, basil, chives, parsley and rolled in pecans

I loooove goat cheese and could devour it plain but fell in love with goat cheese logs after posting my Cranberry Pistachio Cheese Log for Christmas. Because just when you didn’t think goat cheese could get any better…

With Mother’s Day just around the corner, I wanted to share a spring version because this beautiful yet simple appetizer is soooooo easy even the non-cooks in the family can easily whip up! This springtime cheese log is infused with chives, parsley, basil, and oregano then spiked with tangy lemon zest, punchy garlic and enveloped in crunchy pecans to create one of my favorite cheese spreads on the planet – and soon to be yours.

slicing cheese log with garlic, lemon zest, basil, chives, parsley and rolled in pecans with a knife

You can serve this cheese log alone with crackers or it makes a fabulous addition to a cheese board complete with grapes, nuts, meats, pickles, cucumbers, etc. The leftovers make a fabulous bread and bagel spread or tantalizing mixed in warm pasta! Anyway you serve it, your tastebuds will be in flavor, texture heaven with this Garlic Herb Cheese Log!

How to Make this Cheese Log

First, add your fresh herbs to a medium bowl and whisk to combine. Remove ½ tablespoon to use in pecan coating – this ensures we have herb goodness inside and out. . Next, we stir in the the lemon zest and garlic to the fresh herbs.
I love fresh herbs in this cheese log for special occasions but I realize it can be a pain to get just 1 ½ teaspoons worth of a fresh herb if you don’t grow them so I’ve also included the dry herb substitutions in the recipe. The general rule of thumb is you need ⅓ less dry herbs than fresh herbs.

showing how to make cheese log by whisking together garlic, chives, basil, parsley, oregano in a glass bowl

Next, add goat cheese and stir to evenly combine. I buy my goat cheese at Costco but it can also be found with the specialty cheeses at your grocery store. If you can only find goat cheese that comes in a different size other than specified in the recipe, don’t stress about it, just adjust the other ingredients accordingly.

showing how to make cheese log by adding goat cheese to a glass bowl with herbs

stirring together goat cheese with herbs in a glass bowls showing how to make cheese log

Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap and freeze 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.

showing how to make cheese log by forming cheese log in plastic wrap

Line counter with a large piece parchment paper. Add pecans and reserved herbs and stir to combine. Spread Coating into a single layer square a little larger than the length of the cheese log then add cheese log to the edge of the Coating and roll in Coating.

rolling cheese log in pecan mixture showing how to make a cheese log

The cheese log can be refrigerated at this point until ready to serve or serve immediately.

When ready to serve, remove cheese log from refrigerator 15 minutes beforehand so it can soften then drizzle with olive oil just before serving for one more punch of YUM.
And now you have impressive, rich, creamy, tangy, Garlic Herb Goat Cheese Log bursting with crunch creaminess in every can’t-stop-eating bite.

scooping part of cheese log with garlic, lemon zest, basil, chives, parsley and rolled in pecans with a knife

What can I use instead of goat cheese?

You may substitute the goat cheese with softened cream cheese like in a cheese ball. I think the cheese log would be especially tasty if you also add some finely, freshly grated Parmesan cheese.

What can I use instead of nuts?

Nothing stays quite as crunchy as nuts on a cheese log or cheese ball, so I recommend not substituting unless you need to for nut allergy reasons. If that’s the case, you can try panko toasted with a little butter like I do in my bruschetta cheese ball recipe or toasted sesame seeds, crushed crackers, crushed pretzels or crushed potato chips – or a combo. I recommend adding these coating options last minute so the stay crunchy. You can also add dried cranberries, cherries, etc.

side shot of goat cheese log with garlic, lemon zest, basil, chives, parsley and rolled in pecans

Make Ahead cheese log

You can prep the goat cheese log entirely in advance, wrap it tightly in plastic and refrigerate for up to 3 days. The pecan coating will not be as crunchy but still delicious. For a crunchier coating, you can prep the cheese log all in advance except for the pecan coating, then when ready to serve, let the cheese log sit for 15 minutes or so at room temperature to soften then roll in pecans.

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cheese log with garlic, lemon zest, basil, chives, parsley and rolled in pecans on a baguette

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Total Time: 10

Prep Time: 10

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Ingredients

1 (11 oz.) soft fresh goat cheese log (may sub all or part cream cheese)
1 1/2 tablespoons finely chopped fresh chives (1 ½ teaspoon dried)
1 1/2 tablespoons finely chopped fresh parsley (1 ½ teaspoons dried)
1 tablespoon finely chopped fresh basil leaves (1 teaspoon dried)
1 1/2 teaspoons finely chopped fresh oregano leaves (½ teaspoon dried)
1 garlic clove, minced (¼ teaspoon powder)
1 1/2 teaspoons lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper or freshly cracked to taste
1/2 cup finely chopped pecans
Drizzle of olive oil

Instructions

Add herbs to a medium bowl and whisk to combine. Remove 1 ½ teaspoons to use in pecan coating. To the remaining herbs stir in lemon zest, garlic, salt and pepper. Add goat cheese and stir to evenly combine.
Add this cheese mixture to a large piece of plastic wrap and form into the shape of a log. Wrap in plastic wrap and freeze 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.
Line counter with a large piece parchment paper. Add pecans and reserved 1 ½ teaspoons herbs and stir to combine. Spread Coating into a single layer square a little larger than the length of the cheese log.
Add cheese log to the edge of the Coating and roll in Coating (see photos) until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately.
When ready to serve, remove cheese log from refrigerator 15 minutes beforehand so it can soften. Drizzle with olive oil just before serving. Serve with toasted baguette slices or crackers.
To toast bread, slice baguette into 1/2” slices and arrange on a large baking sheet. Drizzle slices generously with olive oil. Bake at 350 degrees F for 10 minutes or until golden and edges are crisp.

Video

Notes

***Don’t miss the “how to make video” located at the top of the post!

Tips and Tricks

Make ahead: You can prep the goat cheese log entirely in advance, wrap it tightly in plastic and refrigerate for up to 3 days. The pecan coating will not be as crunchy but still delicious. For a crunchier coating, you can prep the cheese log all in advance except for the pecan coating, then when ready to serve, let the cheese log sit for 15 minutes or so at room temperature to soften then roll in pecans.
Herbs: You can mix up the herbs with your favorites!
Goat cheese substitute: Yes, you can use cream cheese, just like a cheeseball. I think cream cheese with some finely, freshly grated Parmesan would be tasty.
Nut substitute: Nothing stays quite as crunchy as nuts, so I recommend not substituting unless you need to for nut allergy reasons. If that’s the case, you can try panko toasted with a little butter like I do in this cheeseball: https://carlsbadcravings.com/bruschetta-cheese-ball/ or toasted sesame seeds, crushed crackers, crushed pretzels or crushed potato chips – or a combo. I recommend adding these coating options last minute so the stay crunchy. You can also add dried cranberries, cherries, etc.

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