You know that one of my passions is to prepare yummy things to share with others, or many times you can make it just for yourself because you deserve it! This olive and bacon cheese log is DELICIOUS and you can also adapt it to the ingredients you currently have at home. It’s perfect to serve with crackers or toasts.
Here on the blog we love cheese logs and you love them as well, apparently! By far the most popular one on here is the cheese log with cranberries, pistachios, bacon and honey. Another one that’s really popular is the almond and pomegranate cheese log. The problem with that one is that you need pomegranates to be in season to make it. That one has a video to go with it and you can see it right here to know how to form the log. At that time I as using cling film to shape it but nowadays I use baking paper instead because I can compost it.
I coated this olive and bacon cheese log with panko breadcrumbs but it can be any type of breadcrumbs, too, or even ground nuts. Make sure whatever you use is toasted and cooled off before coating the log. On the inside, there’s olives and bacon, but you can get creative there as well and use sun-dried tomatoes, add spices, seeds, etc.
Ingredients
For the cheese log
- 220 g cream cheese room temp
- 30 g cheddar cheese grated
- 30 g parmesan cheese grated
- 70 g bacon
- 60 g green olives chopped
To cover
- 50 g panko or bread crumbs
Instructions
For the cheese log
- Cook the bacon on a pan until very golden. Let it cool down and chop it up.
- Mix all the ingredients together. Use baking paper to shape the cheese into a log and place it in the freezer for 30 minutes.
To cover
- Toast the panko on a pan while stirring over medium heat. Let it cool down completely before using it. Roll the log on the panko to cover it.
- Serve with crackers or toasts.
