This Antipasto Cream Cheese Log is a fun and tasty appetizer! It features creamy cheese mixed with delicious olives, peppers, and spices, all rolled up and served in a neat log. Yum!
I’m a big fan of serving this at parties. It’s such a hit, and everyone loves spreading it on crackers. Plus, it looks fancy, even if it’s super easy to make. Cheers to simple treats! 🧀✨
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese is the base for this recipe, giving a rich, creamy texture. If you’re looking for a lighter option, try using Neufchâtel cheese, which has less fat.
Italian Herbs: Fresh herbs like parsley, basil, and oregano bring freshness. If fresh isn’t available, dried herbs work too—just use less since they are more potent.
Olives: I love using Kalamata olives for their bold flavor. If you prefer, you could swap them for green olives or even use a mix for variety!
Cured Meats: Salami or pepperoni adds a savory kick. Prosciutto or even a vegetarian option like marinated mushrooms can be great substitutes, depending on your preference.
Nuts: I enjoy walnuts for their crunch. Pecans or even sunflower seeds make for a nut-free option while still giving a nice texture.
How Do I Roll the Cream Cheese Log Without It Falling Apart?
Rolling the cream cheese log can be tricky, but these tips will help:
- First, ensure the cream cheese is well-softened. This will make it easier to spread and roll.
- Use parchment paper or cling wrap to help you roll it tightly. Begin rolling from one end, using the paper to push gently.
- Once rolled, wrap it tightly with the paper and chill it for at least an hour. This helps it hold its shape.
After chilling, the firm log should slice easily without falling apart for a beautiful presentation.
Antipasto Cream Cheese Log
Ingredients You’ll Need:
For the Cream Cheese Log:
- 16 oz (450 g) cream cheese, softened
- 1 cup mixed Italian herbs (fresh parsley, basil, and oregano), chopped
- 1/2 cup black olives, pitted and sliced (Kalamata or similar)
- 1/2 cup green olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 3/4 cup cured Italian meat slices (such as salami or pepperoni)
- 1/4 cup roasted red peppers, chopped (optional)
- 1/4 cup walnuts or pecans, finely chopped
- 1-2 tbsp olive oil
- Salt and pepper to taste
For Garnish:
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This delightful Antipasto Cream Cheese Log will take about 15 minutes of preparation time, plus at least 1 hour to chill in the refrigerator. It’s perfect for making ahead of time for parties or gatherings!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
In a large mixing bowl, take the softened cream cheese and add in the chopped Italian herbs. Season with a pinch of salt and pepper. Use a spatula or a hand mixer to mix everything together until it’s smooth and well combined. This creates a flavorful base for your log!
2. Form the Cream Cheese Layer:
Lay a piece of parchment paper or plastic wrap on a clean surface. Spread the cream cheese mixture onto the parchment in a rough rectangle shape, about 1/2 inch thick. This will help you roll it easily later.
3. Add the Cured Meat:
Place the slices of cured Italian meat (like salami or pepperoni) evenly over the cream cheese layer. Make sure the whole surface is covered for maximum flavor!
4. Roll the Log:
Now comes the fun part! Carefully use the parchment paper to roll the cream cheese and meat mixture together into a tight log shape. Don’t worry if it’s a bit messy—just keep rolling! Once it’s rolled up, wrap it tightly in the parchment or plastic wrap and chill it in the refrigerator for at least 1 hour. This helps it firm up.
5. Prepare the Antipasto Topping:
While your log is chilling, grab a small bowl. Combine the sliced black and green olives, halved cherry tomatoes, chopped roasted red peppers (if you’re using them), and chopped nuts. Drizzle with olive oil and toss gently to mix everything together. This will add a colorful and delicious topping to your log!
6. Assemble and Garnish:
Once your cream cheese log is nice and firm, take it out from the refrigerator. Carefully unwrap it and place it on a serving board. Spread or scatter the antipasto topping mixture evenly over the top of the log, pressing it down lightly so it sticks. If you’d like, garnish the board with fresh rosemary sprigs for a beautiful presentation!
7. Serve:
Slice the log into 1/2-inch thick pieces for serving. It pairs wonderfully with your favorite crackers, toasted baguette, or fresh vegetables. Enjoy this creamy, tangy, and savory appetizer that’s sure to impress your guests!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, low-fat cream cheese can be used as a substitute. While it may alter the texture slightly, it’ll still provide a delicious base for your log. Just ensure it’s softened for easier mixing and spreading!
What Can I Do If I Don’t Have Fresh Herbs?
If you don’t have fresh herbs on hand, dried herbs are a great alternative! Use about one-third of the amount you would use for fresh herbs, as dried herbs are more concentrated. A teaspoon of Italian seasoning mix could also work well!
How Do I Store Leftover Cream Cheese Log?
Store any leftover cream cheese log in an airtight container in the refrigerator for up to 3 days. You can also freeze it! Just wrap it tightly in plastic wrap and then in foil for up to 2 months. Thaw in the fridge before serving again.
Can I Make This Recipe Vegan?
Absolutely! For a vegan version, use a plant-based cream cheese alternative and substitute the cured meats with marinated vegetables or extra olives. Enjoy experimenting with flavors!
