Serves 10 to 12 | Active Time 30 minutes
Total Time 40 minutes, plus 2½ hours cooling and resting
6 ounces goat cheese
6 ounces cream cheese
1 small garlic clove, minced
½ teaspoon pepper
1 teaspoon fennel seeds, toasted
1 teaspoon coriander seeds, toasted
1½ tablespoons raw sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1½ teaspoons nigella seeds
3 tablespoons hazelnuts, toasted, skinned, and chopped fine
1½ teaspoons paprika
½ teaspoon flake sea salt
2 tablespoons extra-virgin olive oil
Head Start
Freeze uncoated cheese log for up to 1 week. Refrigerate coated cheese log, wrapped tightly in plastic wrap, for up to 2 days. Refrigerate dukkah in airtight container for up to 3 months.
Finish Line
To vary log’s flavor, try mixing finely chopped dates or dried figs into cheese mixture before rolling into log, or substituting Pistachio Dukkah for hazelnut-nigella dukkah.
Perfect Pair
Serve, accompanied by Roasted Carrots and Shallots with Chermoula  or Pressure-Cooker Winter Squash with Halloumi and Brussels Sprouts .
WHY THIS RECIPE WORKS Sprinkling a spice, herb, and seed blend on a dish adds bright flavor and appealing crunch. Here we use dukkah to flavor our goat cheese, making an easy snack to pull out when unexpected guests stop by. Made with nuts and spices such as anise-like fennel seeds, coconutty coriander seeds, and crunchy-oniony nigella seeds, the condiment adds oomph to our goat cheese log. Spread on crackers, it brings a burst of complex tastes to your guests’ palates.
1 For the cheese Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.
2 Place 18 by 11-inch sheet of plastic wrap on counter with long side parallel to counter edge. Transfer cheese mixture to center of plastic and shape into log with long side parallel to counter edge (log should be about 9 inches long). Fold plastic over log and roll up. Pinch plastic at ends of log and roll on counter to form tight cylinder. Tuck ends of plastic underneath log and freeze until completely firm, 1½ to 2 hours.
3 For the dukkah Grind fennel seeds and coriander seeds in spice grinder until finely ground, about 30 seconds. Add sunflower seeds, sesame seeds, and nigella seeds and pulse until coarsely ground, about 4 pulses; transfer to small bowl. Stir in hazelnuts, paprika, and salt.
4 Unwrap cheese log and let sit until outside is slightly tacky to touch, about 10 minutes. Spread dukkah into even layer on large plate and roll cheese log in dukkah to evenly coat, pressing gently to adhere. Transfer to serving platter and let sit at room temperature until softened, about 1 hour. Drizzle with oil and serve.