Delicious served with fresh fruit, bread or semi sweet biscuits and perfect with a glass of Sparkling wine.
1 large log
100g shelled pistachio nuts
1tbspn sesame seeds
freshly ground black peppercorns
60g dried apricots
60g pitted prunes
2 spring onions, chopped
½ cup parsley
500g cream cheese, softened to room temperature
Preheat oven to 180C. Arrange the nuts on a baking tray and toast 3 minutes. Add the sesame seeds and toast a further 3 minutes or until golden brown.
Attach the work bowl to the food processor and the all purpose blade. Add the nut mixture and pepper to taste and pulse quickly until roughly chopped. Remove mixture and spread over a tray or large plate and set aside.
Attach the mini bowl and mini blade to the processor. Add the apricots and prunes and process about 40 seconds or until finely chopped. Remove bowl and set aside.
Re-attach the work bowl with the all purpose blade, add the spring onions and parsley and pulse 5 seconds until chopped. Add the cream cheese and the chopped apricots and prunes, process about 6 seconds or until well combined.
Place the cream cheese mixture along a piece of plastic wrap. Roll up and mould into a log approximately 12 cm long. Remove the plastic wrap and gently place onto the nut and seed mixture. Pressing around the sides of the log.
Refrigerate 3 hours before serving.