This Virginia cheese log with pickles, ham and peanuts is the perfect combination of sweet and salty. Its blend of flavors makes it perfect for any tailgate or party. The recipe pairs well with Casanel Vineyards & Winery’s Red Spark wine and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “ Un-Wine’d," please click here.
What You’ll Need:
- 8 oz Cream cheese
- ¼ c. mayo
- 1 ½ tsp. Dijon mustard
- Dash of tabasco
- ¼ tsp. cayenne
- ¼ tsp. salt
- ¼ tsp. pepper
- Juice of ½ lemon
- 2 scallions, chopped
- 8 sweet pickles, 4 chopped and 4 whole
- 6 to 8 ounces country ham, roughly chopped
- 1 ½ c. Salted Virginia Peanuts, chopped
- 1 tbsp. parsley
- Food processor
- Waxed paper
Directions:
Step 1: Place the cream cheese, mayo, Dijon mustard, Tabasco, cayenne, salt and pepper in a food processor and mix until smooth and well blended.
Step 2: Add the lemon juice then the sliced sweet pickle, country ham, scallions, and parsley. Pulse until well just mixed through.
Step 3: Then place that cheeseball blend on a piece of waxed paper and spread out into a rectangle about ¾” thick that measures about 6” X 9”.
Step 4: Place the whole pickles down on the 9” length of the paper and roll - jelly roll style - with the pickle in the middle so the pickle is in the center of a long log.
Step 5: Then roll the log through chopped peanuts and chill well before serving.
Step 6: When ready to serve, slice in ½” to ¾” slices and display on a cheeseboard or platter with crackers.
