Description
Cream cheese logs filled with delightful seasonal flavors bring joy to gatherings. This antipasto cream cheese log combines sun-dried tomatoes, olives, and salami for a unique and festive party appetizer.
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 Parmesan cheese, grated
- 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 with sun-dried tomatoes, olives, roasted red peppers, salami, Parmesan cheese, and parsley.
- Sprinkle in the Italian seasoning, garlic powder, onion powder, red pepper flakes (if desired), black pepper, and salt.
- Mix well until all ingredients are fully combined, creating a cohesive filling.
- Place the mixture onto a large piece of plastic wrap. Shape it into a log, then wrap it tightly.
- Refrigerate the log for at least 2 hours or overnight for the best firmness.
- When ready to serve, remove from the fridge and roll the log in a mixture of chopped parsley, red peppers, olives, and nuts. Press gently to ensure the garnish sticks.
- Place the finished log on a serving platter and pair it with crackers, toasted bread, or fresh veggie sticks.
Notes
For a richer flavor, use high-quality ingredients. You can prep ingredients a day in advance for a quicker assembly.
