Italian Antipasto Cream Cheese Log (Printable Version)
Creamy cheese log with salami, olives, and sun-dried tomatoes, ideal for easy entertaining and flavorful gatherings.
# Ingredients:
→ Cheese Base
01 -
227 grams cream cheese, softened to room temperature
02 -
120 grams sour cream
03 -
115 grams sharp cheddar cheese, freshly grated
→ Antipasto Additions
04 -
85 grams spicy salami, finely chopped
05 -
60 grams roasted red peppers, diced
06 -
60 grams mixed olives, pitted and chopped
→ Seasonings and Garnishes
07 -
15 grams Italian herb blend
08 -
30 grams sun-dried tomatoes, chopped, reserve oil for drizzling
09 -
Fresh herbs, for garnish
# Steps:
01 -
Line a loaf pan with plastic wrap, ensuring an overhang for easy removal. Lightly spray the wrap with cooking spray to prevent sticking.
02 -
In a large mixing bowl, blend softened cream cheese, sour cream, and freshly grated cheddar until smooth and creamy.
03 -
Add finely chopped salami, roasted red peppers, olives, and Italian herb blend into the cheese mixture. Stir thoroughly until evenly combined.
04 -
Spoon the mixture into the prepared loaf pan, pressing gently to remove air pockets and create a cohesive log shape. Cover tightly with plastic wrap.
05 -
Chill in the refrigerator for at least 4 hours, preferably overnight, to allow flavors to meld and the log to firm up.
06 -
Invert the log onto a serving plate using the plastic wrap overhang. Drizzle reserved sun-dried tomato oil over the top and sprinkle with fresh herbs. Serve with an assortment of crackers and fresh vegetables.
# Notes:
01 -
For optimal texture and flavor, use room temperature cream cheese and freshly grate cheddar cheese. Prepare the log up to one week in advance, keeping it tightly wrapped to maintain freshness. Allow it to come to room temperature before serving for easier spreading.