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Italian Antipasto Cream Cheese Log Recipe

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3.8 from 3 reviews

This Italian Antipasto Cream Cheese Log is a festive and colorful appetizer with a creamy base studded with salami, sun-dried tomatoes, olives, and Italian seasonings. Perfect for holiday gatherings, it combines savory flavors and a creamy texture, served best with crackers and garnished with fresh herbs.

  • Total Time: 4 hours 20 minutes
  • Yield: 20 servings

Ingredients

Cheese Log

  • 16 oz (500g) cream cheese, softened
  • ⅓ cup sour cream
  • ½ tsp thyme OR 1 tsp Italian seasoning
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp rosemary
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp red pepper or chili flakes
  • 2 cups freshly grated cheddar or other cheese
  • 9 oz (280g) roasted peppers, drained and finely chopped
  • 6 oz (180g) salami, finely chopped
  • ¾ cup green olives, finely chopped
  • ⅓ cup green onion, finely minced (3-4 stalks)

Topping and Serving Suggestions

  • 7 oz (220g) sun-dried tomato strips with oil, roughly chopped
  • ¼ cup flat-leaf parsley, finely chopped (or chives)
  • Rosemary sprigs for decoration
  • Ritz, Triscuits, or other snack crackers for serving

Instructions

  1. Prepare Loaf Pan: Spray a 9x5 inch loaf pan with vegetable oil and line it with cling wrap, leaving an overhang on the sides for easy removal later.
  2. Mix Cheese Log Ingredients: In a mixing bowl, combine softened cream cheese, sour cream, herbs (thyme or Italian seasoning, oregano, basil, rosemary), black pepper, garlic powder, kosher salt, red pepper flakes, grated cheddar cheese, roasted peppers, salami, green olives, and minced green onions. Mix thoroughly until all ingredients are evenly incorporated.
  3. Fill Loaf Pan: Transfer the mixture into the prepared loaf pan. Use a silicone spatula to level the surface and press gently to remove any air pockets, ensuring a compact log. Using a smaller pan will create a taller loaf.
  4. Chill: Cover the top of the mixture with the overhanging cling wrap. Refrigerate the loaf for at least 4 hours or up to 1 week to allow flavors to meld and the log to firm up.
  5. Unmold and Garnish: Carefully turn the chilled cheese log out onto a serving platter by lifting using the cling wrap. Peel off the cling wrap completely.
  6. Add Toppings: Evenly spread the chopped sun-dried tomato strips over the top of the log, pouring some of the oil from the sun-dried tomatoes over for added flavor and moistness.
  7. Decorate and Serve: Garnish with finely chopped parsley and rosemary sprigs for a festive look. Serve the cheese log closer to room temperature than chilled for optimal flavor and texture. Accompany with crackers such as Ritz or Triscuits. Knives are optional as the log is soft enough to spread or scoop with crackers.

Notes

  • Ensure cream cheese is softened to room temperature for easy mixing.
  • You may substitute thyme with Italian seasoning for a simplified herb blend.
  • Use a cheese that melts well when grated, like sharp cheddar, for better texture.
  • Drain roasted peppers well to prevent excess moisture in the log.
  • Adjust salt and red pepper flakes according to taste and the saltiness of crackers served.
  • The cheese log can be refrigerated up to a week ahead, making it convenient for holiday prep.
  • Serve the log closer to room temperature to enhance flavor and spreadability.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American-Italian

Find it online: https://avascooking.com/italian-antipasto-cream-cheese-log-recipe/