Serves: 8
Total Calories: 85
1. In heavy small skillet combine poppy seeds, dill seeds, cumin seeds and caraway seeds. Heat over medium heat for 1 to 3 minutes or until seeds become fragrant and begin to brown, shaking skillet frequently. Remove from heat. Stir in pepper. Cool.
2. In small bowl stir together goat cheese and cream cheese. Shape into 8-inch long roll. Wrap in plastic wrap. Refrigerate for 1 hour to 2 days.
3. Remove plastic wrap. Roll cheese in seed mixture. Serve with crackers.
This Pepper & Seed Crusted Goat Cheese Log recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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