Antipasto Cream Cheese Log
A festive antipasto cream cheese log that’s perfect for holiday gatherings, featuring a delightful combination of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 120 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 16 oz cream cheese, softened
- ½ cup sun-dried tomatoes, finely chopped
- ½ cup black or green olives, finely chopped
- ½ cup roasted red peppers, finely chopped
- ⅓ cup salami or pepperoni, finely chopped
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- ¼ cup chopped fresh parsley or basil
- 2 tablespoons finely chopped roasted red peppers
- 2 tablespoons finely chopped olives
- 2 tablespoons chopped nuts (optional, for crunch)
Instructions
- In a large bowl, combine the softened cream cheese, sun-dried tomatoes, olives, roasted red peppers, salami, Parmesan cheese, parsley, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), black pepper, and salt. Mix everything well until all ingredients are fully combined.
- Lay out a large piece of plastic wrap on your countertop. Transfer the mixture onto the center of the wrap, and using your hands, shape it into a log. Wrap it tightly in the plastic and refrigerate for at least 2 hours, or overnight, to allow it to firm up.
- Right before serving, unwrap the log and roll it in a mixture of chopped parsley, red peppers, olives, and optional nuts. Gently press to help the toppings stick.
- Place your beautiful antipasto cream cheese log on a serving platter surrounded by crackers, toasted bread, or fresh veggies. Slice it into pieces and enjoy the wonderful flavors!
Notes
Feel free to customize with your favorite ingredients or swap out the salami for turkey or a vegetarian alternative.