Cheese log with blue cheese

Ingredients:

• 5 thick strips of bacon
• Half a medium onion, finely chopped
• 450 g of cream cheese
• 1 cup crumbled blue cheese
• 1 cup grated Swiss cheese
• 0.5 cup chopped dates
• 2 tbsp. l. port wine
• 3/4 cup finely chopped pecans
• Crackers and mini toasts, for serving

Preparation:

1. Cut the bacon into 1 cm pieces and place in a cold frying pan with 0.5 cups of water. Increase the heat to high and cook, stirring occasionally, until the water has evaporated and the bacon pieces are crispy.
2. Transfer the contents of the skillet to a bowl, reserving 2 tablespoons of the rendered fat. Reduce the heat to medium, then add the onion and a pinch of salt and cook, stirring occasionally, until deep golden brown, 7–10 minutes. Turn off the heat and let cool completely.
3. Combine cream cheese, blue cheese, Swiss cheese, chopped dates, port, and chives in a food processor and process until smooth.
4. Place two 45 cm (18 in) pieces of plastic wrap next to each other on the counter, overlapping by about 2 cm. Using a silicone spatula, spoon the cheese mixture into the center. Lightly wet your hands and form a rough log, wrap it tightly in the wrap, and roll it around the counter a little to shape it. Tightly twist the ends of the wrap and refrigerate for at least 30 minutes.
5. Heat the bacon fat in a skillet over medium-low heat. Add the pecans and cook, stirring, until fragrant. Then add a pinch of salt and remove from the heat. Let cool completely.
6. Transfer the bacon-nut mixture to a plate. Unwrap the cheese log and roll it in the bacon-nut mixture, pressing firmly to coat completely. Serve with crackers and mini toasts.