Grown Up Ants on a Log
These Grown Up Ants on a Log are a unique hors d’ouerves, filled with a spiced goat cheese mixture, and topped with pecans and dried cherries.
When you hear “grown up ants on a log,” what do you think of? The quickest guess my mind comes up with is some sort of alcohol-spiked peanut butter. But for this recipe, there’s no peanut butter in sight. No raisins either.
Earlier this year I went to an event at the Pinterest offices in NYC that celebrated the release of the Beekman 1802 Heirloom Vegetable Cookbook, where the Beekman boys gave a presentation and we ate a bunch of the delicious recipes from the book.
To be honest, if I saw this recipe in the book just perusing through, it’s probably not a recipe I’d be inclined to try, but that night Alejandra and I cleared out a whole platter by ourselves.
In fact, everything I tried that night from the cookbook was REALLY good. And wow, if you have never heard of the Beekman Boys before or watched their TV show, they are SO inspiring and incredibly fun personalities. Love them!
Grown up ants on a log according to the Beekman boys is basically goat cheese celery bites, and I changed up some things in my own rendition. You can’t go wrong with either version.
To get started, combine a creamy goat cheese with mustard, ancho chile powder, honey, and salt:
Stir together until creamy smooth:
Place into a piping bag fitted with a star tip and pipe into celery bites:
Sprinkle with toasted pecans:
And chopped dried cherries:
Place on a platter:
Then watch them disappear! Enjoy.
Grown Up Ants on a Log
- 5.3 oz tub mild goat cheese*
- 1/2 tsp ancho chili powder
- 1/4 tsp salt
- 2 tsp dijon mustard
- 1 tbsp honey
- 8 ribs celery
- 1/4 cup chopped pecans toasted
- 1/4 cup chopped dried cherries
- In a small bowl, stir to combine the goat cheese, ancho chili powder, salt, mustard, and honey.
- Rinse the celery well, and pat dry. Cut into 1.5 inch pieces, and cut a small sliver off the bottom of the celery so it stands upright easily on a platter.
- Place the goat cheese mixture into a piping bag fitted with a star tip, then pipe the goat cheese into each piece of celery. Sprinkle with toasted pecans and dried cherries, then serve. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
14 Comments on “Grown Up Ants on a Log”
I just made this a second time using jalapeno cream cheese spread, 1 tsp. mustard, no honey, and replacing chopped unsulphered dried apricots for the cherries. Most excellent and very grown-up!
Hi Kevin, thanks for sharing your details. It would be cool if the authors of the book could taste your rendition!
I got a 5 oz log of goat cheese and as the recipe noted, it was a bit too crumbly. So I mixed in some buttermilk, mashing it together with a fork and it became nice and creamy. Black raisins taste very similar to dried cherries, with less sugar and are smaller which works better for this recipe. I couldn’t find ancho chili powder, so I used California chili powder (very similar pepper).
I thought the mustard was a tad overpowering, I’ll try less next time. I’m also not convinced that regular cream cheese wouldn’t work as well in this recipe, given the various other flavor elements involved.
Thank you for the recipe! It turned out very nicely, even though I used smoked paprika instead of the ancho chile powder. Next time I’ll try making this with fresh pomegranate.
Wonderful to hear, Christine!
This was very interesting and unexpected. I’m a big fan of the Beekman Boys!
Could I use a different kind of cheese? Say, Neuchatel?
Hi Karla, I can’t say I use that kind very much but it’s certainly worth a try!
I was never crazy about ants on a log as a kid, but these look much more delicious!!
Me too! haha.
Wow!! What a creative take on a class kid’s snack! The goat cheese blend sounds so flavorful. Thanks for sharing!
Yes, I thought it was so fun!
When I saw your title, I thought it will be a Chinese noodles dish (Ants Climbing the Tree). :p These bites look really yummy, a perfect appetiser to serve during parties.
Haha that’s funny. It’s definitely hard to tell from the title!