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Fig Goat Cheese Log Recipe with Hazelnut-Nigella Dukkah
A goat cheese log appetizer is holiday-ready—the goat cheese log recipe with figs + hazelnut-nigella dukkah is an easy make-ahead appetizer.
Servings: 10
Ingredients
Goat Cheese Log
- 6 ounces goat cheese
- 6 ounces cream cheese
- 1 small garlic clove , minced
- 1/2 teaspoon black pepper
- 1 cup (6oz) Orchard Choice or Sun-Maid California Dried Figs , stemmed and finely chopped
Dukkah
- 1 teaspoon fennel seeds , toasted
- 1 teaspoon coriander seeds , toasted
- 1 1/2 TBSP raw sunflower seeds
- 1 TBSP sesame seeds , toasted
- 1 1/2 teaspoons nigella seeds
- 3 TBSP hazelnuts , toasted, skinned + chopped fine
- 1 1/2 teaspoons paprika
- 1/2 teaspoon flaky sea salt
- 2 TBSP extra-virgin olive oil
Instructions
For the Goat Cheese Log
- Process goat cheese, cream cheese,garlic, and pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer mixture to bowl and fold in figs until evenly combined.
- Place 18 by 11-inch sheet of plastic wrap on counter with long side parallel to counter edge. Transfer cheese mixture to center of plastic and shape into log with long side parallel to counter edge(log should be about 9 inches long). Fold plastic over log and roll up. Pinch plastic at ends of log and roll on counter to form tight cylinder. Tuck ends of plastic underneath log and freeze until completely firm, 1½ to 2 hours.
For the Dukkah
- Grind fennel seeds and coriander seeds in a spice grinder until finely ground, about 30 seconds. Add sunflower seeds,sesame seeds, and nigella seeds and pulse until coarsely ground, about 4 pulses; transfer to small bowl. Stir in hazelnuts, paprika, and salt. (Dukkah can be refrigerated for up to 3 months.)
- Unwrap cheese log and let sit until outside is slightly tacky to touch, about 10 minutes. Spread dukkah into even layer on large plate and roll cheese log in dukkah to evenly coat, pressing gently to adhere. (Coated cheese log can be wrapped tightly in plastic and refrigerated for up to 2 days.) Transfer to serving platter and let sit at room temperature until softened, about 1 hour. Drizzle with oil and serve.
Notes
Recipe and photo by
