Cheese roll tweaked from my mom’s recipe box
‘Tis the season for socializing, shopping, and running errands, which results in the snacking of many sugary, white flour sweets.
Although this recipe is still a snack, it’s at least one sugar and flour-free finger food to add to your holiday repertoire. (Psst… before the tweaks, this roll was all cream cheese, butter, and sugar!)
There’s a bit of arts and crafts that go into this appetizer, but it’s fun and rewarding. And as much as I hate measuring, your ruler will take you a long way with this one – so stick with it!
Note: Best to prep this appy a day or two before you plan to serve it!
- 8 oz goat cheese
- 2 cloves garlic, minced
- 1 Tbsp coconut oil
- 6 pitted, medjool dates – soaked for about 30 mins
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup chopped pecans (or half pecans, half walnuts), toasted
- Take your goat cheese out of the fridge and let it soften for at least an hour. Once nice and soft, stir in the garlic and mix in evenly.
- On a piece of wax paper form your garlic/goat cheese combo into a roll – about 10 inches long. Cover with plastic wrap and put it into the fridge to let the cheese harden.
- Drain the soaked, softened Medjool dates and pop into your food processor along with the coconut oil, mustard, Worcestershire and toasted nuts. Pulse a few times until well broken down and combined.
- Measure a piece of wax paper into a 6’’ by 10’’ rectangle. (I hate measuring too, but this step will make things much easier in a sec.) Then spread your date/sauce mixture evenly over the measured wax paper.
- Next, line your hardened cheese roll along the long edge of your covered wax paper and carefully start to roll the mixture up and over the cheese, pressing in slightly as you go, keep rolling until the end. Remove the wax paper and slice the roll in half. Cover with plastic wrap and put into the fridge again until serving time – allowing to harden once again.