Total time 10 minutes plus chilling
MAKES 2 CHEESE LOGS
3 Tbsp. roasted salted almonds
1/4 cup fresh flat-leaf parsley leaves
2 piquillo peppers, patted dry
8 oz. reduced-fat cream cheese (Neufchatel)
4 oz. goat cheese
1/2 tsp. ground coriander
1/8 tsp. cayenne (ground red pepper)
1 tsp. coarsely ground pink pepper or V2 tsp. freshly ground black pepper
1. In food processor with knife blade attached, pulse almonds until finely chopped. Transfer to large sheet of plastic wrap; do not wipe bowl. Pulse parsley until finely chopped; transfer to plastic wrap with almonds. Wipe bowl clean.
2. In cleaned food processor, pulse piquillo peppers until finely chopped. Add cheeses, coriander, and cayenne; pulse until well mixed, occasionally scraping bowl with rubber spatula. Transfer mixture to clean large sheet of plastic wrap and form into 12-inch- long log.
3. Add pink pepper to parsley mixture; mix well. Spread in 12" by 5" rectangle. Using plastic wrap, place cheese log on parsley mixture. Roll and gently press into parsley mixture. Wrap tightly in the plastic wrap. Refrigerate about 3 hours, or until firm. Log can be refrigerated up to 3 days. To serve, cut log crosswise to form 2 smaller logs and arrange on platter with crackers.
Each 2-tablespoon serving
About 3 g protein, 1 g carbohydrate, 6 g total fat (3 g saturated), 0 g fiber, 14 mg cholesterol, 90 mg sodium.