Italian Antipasto Cream Cheese Log (Print version)
A no-cook Italian antipasto cream cheese log loaded with salami, olives, and roasted peppers. Make it up to a week ahead for easy party entertaining.
# Ingredients:
For the cheese log
01 -
2 (8 oz) packages cream cheese, softened
02 -
1/3 cup sour cream
03 -
1/2 tsp dried thyme
04 -
1/2 tsp dried oregano
05 -
1/2 tsp dried basil
06 -
1/2 tsp dried rosemary
07 -
1/2 tsp black pepper
08 -
1 tsp garlic powder
09 -
1 tsp kosher salt
10 -
1 tsp red pepper flakes
11 -
2 cups cheddar cheese, freshly grated
12 -
9 oz jar roasted peppers, drained and finely chopped
13 -
6 oz salami, finely chopped
14 -
3/4 cup green olives, chopped
15 -
1/3 cup green onions, finely sliced
For the topping
16 -
7 oz jar sun-dried tomatoes in oil, drained and chopped
17 -
2 tbsp fresh parsley, chopped
18 -
Rosemary sprigs for garnish
# Instructions:
01 -
Line a 9x5-inch loaf pan with plastic wrap, leaving plenty of overhang on all sides for easy lifting later.
02 -
Beat the cream cheese and sour cream in a large bowl until smooth. Stir in the thyme, oregano, basil, rosemary, garlic powder, salt, pepper, and red pepper flakes.
03 -
Add the grated cheddar, salami, roasted peppers, olives, and green onions. Mix until the colorful bits are evenly distributed throughout the pale cheese base.
04 -
Scrape the mixture into the prepared pan and press firmly to eliminate air pockets. Cover with more plastic wrap and refrigerate for at least four hours. Overnight is even better.
05 -
Pull the plastic wrap to lift the log out onto a serving platter. Peel the wrap away and scatter chopped sun-dried tomatoes over the top. Drizzle a spoonful of the tomato oil for extra sheen.
06 -
Finish with chopped parsley and a few rosemary sprigs. Let the log rest at room temperature for about fifteen minutes before setting out crackers or crostini.
# Good to know:
01 -
Best served slightly chilled or at room temperature.
02 -
Wait to add the sun-dried tomato topping until the day of serving.