Antipasto Cheese Log (Print Version)
# Ingredients:
→ Cheesy Blend
01 -
8 ounces of cream cheese, softened
02 -
1/3 cup diced olives (black and green mixed)
03 -
1/2 cup roasted red peppers, chopped small and well-drained
04 -
1/4 cup grated Parmesan cheese
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon fine black pepper
07 -
1/2 teaspoon Italian seasoning (dried herbs)
08 -
1/4 cup finely chopped marinated artichokes
→ For Top and Coating
09 -
Fresh cranberries for garnish
10 -
1/2 cup parsley, finely minced for the outside
11 -
Sprigs of fresh rosemary to decorate
→ Optional Accompaniments
12 -
An assortment of crackers
13 -
Fresh veggie sticks like carrots or celery
14 -
Slices of toasted baguette
# Instructions:
01 -
Use a mixing bowl to combine softened cream cheese, chopped olives, Parmesan, red peppers, garlic powder, seasoning, artichokes, and black pepper. Stir it up until it's fully smooth and everything's evenly mixed.
02 -
Spread out a large sheet of plastic wrap on your counter. Scoop the cheese mixture onto the wrap and mold it into a log form. Gently roll it using the plastic, wrap it tightly, and refrigerate for 2 hours or until it's a bit firm.
03 -
Take a plate and sprinkle the minced parsley all over. Remove the fully chilled cheese log from the wrap and roll it over the parsley, pressing gently so the herbs stick.
04 -
Move the parsley-coated cheese roll to a serving dish. Scatter a few rosemary sprigs around it, along with cranberries, to make it pop with color.
05 -
Put out some veggie sticks, baguette slices, or crackers for dipping, and let everyone dig in.
# Notes:
01 -
This creamy appetizer is packed with tasty Mediterranean flavors and is perfect for entertaining!
02 -
Make it ahead of time and store it in the fridge, wrapped, for up to three days. Coat it just before serving for the freshest taste.
03 -
Switch it up by rolling it in nuts or dried herbs instead of parsley.
04 -
Want a different style? Form the mixture into a cheese ball instead of a log!