This super easy Pistachio and Blackcurrant goat cheese log is a perfect addition to a charcuterie board or to enjoy on a hot summer evening.

It pairs beautifly with ice cold white wine. It’s sweet, tangy, creamy, and crunchy all in one.

With rich goat cheese, tart blackcurrants, and a nutty coating, this cheese log is anything but ordinary.

You can serve this on its own with an assortment of your favorite crackers and crostini, or thinly slice and add to your favorite mixed green salad.

Watch it disappear fast!

Ingredients You’ll Need For This Recipe:

2 T. pistachios, chopped
2 T. blackcurrants
1 T. lemon zest
4 T. olive oil
11 oz goat cheese, softened
Sea salt to taste
1/4 c. pistachios, chopped
1/4 c. walnuts, chopped

Step-by-step Guide:

1 – In a large bowl add 2 tablespoons chopped pistachios, blackcurrants, lemon zest, olive oil and salt.

2 – Mix to combine.

3 – Add goat cheese and mix well.

4 – Use a silicon spatula to scrape the sides of the bowl to ensure all ingredients are incorporated into the mixture.

5 – Place a piece of plastic wrap on a clean, dry work surface and use the silicon spatula to gently scoop the cream cheese mixture on top of it.

6 – Wrap the plastic wrap around the cream cheese and gently roll into a log with your hands.

7 – Transfer to the refrigerator to chill for at least 15 minutes.

8 – Place a large piece of parchment paper on counter.

9 – Add pistachios and walnuts in center and mix by hand.

10 – Remove the cheese ball from the refrigerator and discard plastic wrap.

11 – Place log on the nut mixture and gently roll in nut mixture and press nuts mixture into the surface to cover, applying gentle pressure with your fingers to fill in any open spaces.

12 – Transfer to serving plate and loosely cover with plastic wrap.

13 – Store in refrigerator until 5-10 minutes before serving.

14 – Serve with crackers, crostini and crudités – or slice into rounds to top a mixed green salad. Enjoy!

Pro Tips for Success:

Use room temp goat cheese for easier mixing and smoother texture.
Swap blackcurrants with dried cranberries or cherries if needed — just as tasty, and easier to find in some stores.
Add a touch of honey to the mix for extra sweetness if you like a sweet-savory combo.
Make it a day ahead—the flavors get even better after chilling overnight.
Use a clean dish towel under your parchment for less sliding when rolling in nuts.
Try rolling mini cheese balls instead of one log for easy single servings at larger gatherings.

This Pistachio & Blackcurrant Cheese Log brings bold flavor and party-perfect style to your table.

Whether you’re hosting a backyard BBQ, bringing snacks to a potluck, or just want something fun and fancy, this dish is always a hit.

It’s easy, elegant, and full of flavor.

Try it once, and you’ll be making it for every celebration!

Pistachio Cheese Log

Ingredients

2 T. pistachios, chopped
2 T. blackcurrants
1 T. lemon zest
4 T. olive oil
11 oz goat cheese, softened
Sea salt to taste
1/4 c. pistachios, chopped
1/4 c. walnuts, chopped

Instructions

1. In a large bowl add 2 tablespoons chopped pistachios, blackcurrants, lemon zest, olive oil and salt.

2. Mix to combine.

3. Add goat cheese and mix well.

4. Use a silicon spatula to scrape the sides of the bowl to ensure all ingredients are incorporated into the mixture.

5. Place a piece of plastic wrap on a clean, dry work surface and use the silicon spatula to gently scoop the cream cheese mixture on top of it.

6. Wrap the plastic wrap around the cream cheese and gently roll into a log with your hands.

7. Transfer to the refrigerator to chill for at least 15 minutes.

8. Place a large piece of parchment paper on counter.

9. Add pistachios and walnuts in center and mix by hand.

10. Remove the cheese ball from the refrigerator and discard plastic wrap.

11. Place log on the nut mixture and gently roll in nut mixture and press nuts mixture into the surface to cover applying gentle pressure with your fingers to fill in any open spaces.

12. Transfer to serving plate and loosely cover with plastic wrap.

13. Store in refrigerator until 5-10 minutes before serving.

14. Serve with crackers, crostini and crudités – or slice into rounds to top a mixed green salad. Enjoy!