Cheese Log (Print Version)
# Ingredients:
01 -
16 ounces cream cheese, softened.
02 -
⅓ cup sour cream.
03 -
½ teaspoon each thyme, oregano, basil, rosemary.
04 -
½ teaspoon black pepper.
05 -
1 teaspoon garlic powder.
06 -
1 teaspoon kosher salt.
07 -
1 teaspoon red pepper flakes.
08 -
2 cups cheddar cheese, freshly grated.
09 -
9 ounces roasted peppers, drained and chopped.
10 -
6 ounces salami, finely chopped.
11 -
¾ cup green olives, chopped.
12 -
⅓ cup green onion, minced.
13 -
7 ounces sun-dried tomatoes in oil, chopped.
14 -
¼ cup parsley, chopped.
15 -
Rosemary sprigs for garnish.
# Instructions:
01 -
Spray 9x5 loaf pan with oil and line with plastic wrap, leaving overhang.
02 -
Combine all cheese log ingredients until well mixed. Adjust seasoning to taste.
03 -
Press mixture into pan, removing air pockets. Cover and refrigerate at least 4 hours.
04 -
Turn onto platter and remove wrap. Top with sun-dried tomatoes and oil.
05 -
Garnish with parsley and rosemary. Let warm slightly before serving with crackers.
# Notes:
01 -
Can be made up to 1 week ahead.
02 -
Best served near room temperature.