Festive Holiday Antipasto Cream Cheese Log

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Step-by-Step Directions

1. Prepare the Cheese Mixture:

  1. In a medium mixing bowl, combine softened cream cheese, roasted red peppers, olives, artichoke hearts, Parmesan cheese, Italian seasoning, garlic powder, and black pepper.
  2. Mix thoroughly with a spatula or spoon until all ingredients are evenly distributed.

2. Shape the Log:

    1. Lay a large piece of plastic wrap on a flat surface.
  1. Scoop the cheese mixture onto the center of the plastic wrap. Shape it into a log using the plastic wrap to help smooth the sides.
  2. Wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours, or until firm.

3. Coat the Log:

  1. Spread the chopped parsley evenly on a large plate.
  2. Unwrap the chilled cheese log and roll it in the parsley, pressing gently to ensure an even coating.

4. Garnish and Serve:

  1. Transfer the cheese log to a serving platter.
  2. Garnish with fresh rosemary sprigs and cranberries for a festive holiday presentation.
  3. Serve with crackers, toasted baguette slices, or fresh vegetable sticks.

Tips for Success

  1. Use Softened Cream Cheese:
      • Ensure the cream cheese is fully softened for easy mixing and smooth consistency. Leave it at room temperature for 30–60 minutes before starting.

     

  2. Chill for Easy Shaping:
    • If the mixture feels too soft when shaping, refrigerate it for 10–15 minutes before forming the log.
  3. Customize the Flavors:
    • Add finely chopped sun-dried tomatoes, capers, or fresh herbs for your own twist.
  4. Make Ahead:
    • Prepare the cheese log up to 2 days in advance. Wrap tightly in plastic wrap and store in the refrigerator until ready to coat and serve.

Serving Suggestions

  1. Appetizer Board:
    • Pair the log with crackers, baguette slices, and fresh veggies like carrot sticks, celery, or bell pepper strips.
  2. Wine Pairing:
      • Serve with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.

     

  3. Holiday Spread:
    • Include the cheese log as part of a larger antipasto platter with cured meats, cheeses, and marinated vegetables.

Variations and Customizations

  1. Spicy Version:
    • Add ½ teaspoon of crushed red pepper flakes for a spicy kick.
  2. Nutty Coating:
    • Mix finely chopped walnuts or pecans with the parsley for extra texture and flavor.
  3. Mini Logs:
    • Divide the cheese mixture into smaller portions and create mini logs for individual servings.
  4. Herb Swap:
    • Use dill or basil instead of parsley for a different flavor and look.
  5. Vegan-Friendly:
      • Use a plant-based cream cheese alternative and omit Parmesan for a vegan version.

     

Prep and Cooking Times

Step-by-Step Directions

1. Prepare the Cheese Mixture:

  1. In a medium mixing bowl, combine softened cream cheese, roasted red peppers, olives, artichoke hearts, Parmesan cheese, Italian seasoning, garlic powder, and black pepper.
  2. Mix thoroughly with a spatula or spoon until all ingredients are evenly distributed.

2. Shape the Log:

  1. Lay a large piece of plastic wrap on a flat surface.
  2. Scoop the cheese mixture onto the center of the plastic wrap. Shape it into a log using the plastic wrap to help smooth the sides.
  3. Wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours, or until firm.

3. Coat the Log:

  1. Spread the chopped parsley evenly on a large plate.
  2. Unwrap the chilled cheese log and roll it in the parsley, pressing gently to ensure an even coating.

4. Garnish and Serve:

  1. Transfer the cheese log to a serving platter.
  2. Garnish with fresh rosemary sprigs and cranberries for a festive holiday presentation.
  3. Serve with crackers, toasted baguette slices, or fresh vegetable sticks.

Nutritional Information

Note: Nutritional values are approximate and may vary based on ingredients used.

Tips for Success

  1. Use Softened Cream Cheese:
    • Ensure the cream cheese is fully softened for easy mixing and smooth consistency. Leave it at room temperature for 30–60 minutes before starting.
  2. Chill for Easy Shaping:
    • If the mixture feels too soft when shaping, refrigerate it for 10–15 minutes before forming the log.
  3. Customize the Flavors:
    • Add finely chopped sun-dried tomatoes, capers, or fresh herbs for your own twist.
  4. Make Ahead:
    • Prepare the cheese log up to 2 days in advance. Wrap tightly in plastic wrap and store in the refrigerator until ready to coat and serve.
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