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Ben Carraoli

Antipasto Cream Cheese Log Recipe

I just made this antipasto cream cheese log for a small get-together, and it was an absolute hit! It’s creamy, savory, and packed with so many delicious textures and flavors. It looks impressive on a platter but is surprisingly simple to put together.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: Appetizer
Calories: 190
Ingredients Method

Ingredients
  

  • 8 oz cream cheese softened - Use full-fat block cream cheese for the best texture and firmness. Let it sit at room temperature for about 30 minutes to make it easier to mix.
  • 1/2 cup finely chopped roasted red peppers drained - These add a sweet, smoky flavor. Be sure to pat them dry after draining to prevent a watery cheese log.
  • 1/3 cup chopped green and black olives - A mix of olives provides a briny salty bite that cuts through the creaminess.
  • 1/4 cup chopped marinated artichoke hearts - These bring a tangy slightly firm texture to the mixture.
  • 1/4 cup grated Parmesan cheese - Grate your own from a block for superior flavor and melt-in-your-mouth quality compared to pre-shredded varieties.
  • 1/2 teaspoon Italian seasoning - A simple way to add a blend of classic Mediterranean herbs.
  • 1/4 teaspoon garlic powder - This gives a subtle savory garlic note without being overpowering.
  • 1/4 teaspoon black pepper - Freshly ground pepper is always best for a more pungent flavor.
  • 1/2 cup finely chopped parsley for coating - Fresh flat-leaf parsley offers the best color and a clean, herbaceous flavor for the coating.
  • Fresh rosemary sprigs and cranberries for garnish - These are optional but add a beautiful festive touch for presentation.

Method
 

  1. In a medium mixing bowl, add the softened cream cheese, finely chopped roasted red peppers, mixed olives, artichoke hearts, grated Parmesan cheese, Italian seasoning, garlic powder, and black pepper. Use a spatula to mix everything until it is well combined.
  2. Lay a large piece of plastic wrap on your counter. Scoop the cream cheese mixture onto the center of the plastic. Use the wrap to help you form the mixture into a uniform log shape, about 6-7 inches long. Wrap it tightly.
  3. Place the tightly wrapped log in the refrigerator for at least two hours. This chilling time is crucial for the log to firm up, which will make it easy to slice and serve without falling apart. You can also chill it overnight.
  4. Once the log is firm, spread the finely chopped parsley on a large plate. Unwrap the cheese log and gently roll it in the parsley, pressing lightly so the herbs stick and create an even coating. This adds a fresh flavor and a vibrant green color.
  5. Carefully transfer the finished log to a serving platter. If desired, garnish with a few fresh rosemary sprigs and a sprinkle of fresh cranberries for a festive look. Serve immediately with your favorite crackers, toasted baguette slices, or fresh veggie sticks.