The Festive Holiday Antipasto Cream Cheese Log is a show-stopping appetizer that combines creamy cheese with a medley of antipasto flavors. Perfect for holiday gatherings, it’s as visually appealing as it is delicious, offering a delightful mix of textures and tastes to start your celebrations in style.
Ingredients
- For the Cream Cheese Base:
- 2 (8 oz) blocks of cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Antipasto Toppings:
- 1/2 cup diced roasted red peppers
- 1/4 cup chopped green olives
- 1/4 cup chopped black olives
- 1/3 cup diced salami or pepperoni
- 1/3 cup chopped artichoke hearts
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- For Garnish:
- Fresh parsley or basil leaves
- Crackers, baguette slices, or vegetables for serving
Instructions
- Prepare the Cream Cheese Base:
- In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, and grated Parmesan cheese. Mix until smooth and well blended.
- Add the Toppings:
- Gently fold in the roasted red peppers, green and black olives, diced salami or pepperoni, artichoke hearts, parsley, oregano, and garlic powder. Ensure the ingredients are evenly distributed.
- Shape the Log:
- Lay a large piece of plastic wrap on a flat surface. Scoop the cream cheese mixture onto the wrap and shape it into a log. Use the plastic wrap to tightly wrap and smooth the log, ensuring it holds its shape.
- Chill:
- Refrigerate the cream cheese log for at least 2-3 hours, or until firm.
- Serve:
- Unwrap the cream cheese log and place it on a serving platter. Garnish with fresh parsley or basil leaves. Serve with crackers, baguette slices, or vegetables for dipping.
Serving and Storage Tips
- Serving:Â Allow the log to sit at room temperature for 10-15 minutes before serving to soften slightly for easier spreading. Pair with an assortment of crackers, bread, or fresh veggies for a colorful and satisfying presentation.
- Storage:Â Wrap any leftovers tightly in plastic wrap and store in the refrigerator for up to 5 days. For best freshness, avoid leaving it at room temperature for extended periods.
FAQs
1. Can I make the cream cheese log ahead of time?
Absolutely! The cream cheese log can be made up to 2 days in advance. Keep it tightly wrapped and refrigerated until ready to serve.
2. Can I customize the ingredients?
Yes, feel free to swap or add ingredients to suit your tastes. Prosciutto, sun-dried tomatoes, or fresh herbs like dill can be great additions.
3. Is this recipe gluten-free?
The cream cheese log itself is gluten-free. To ensure a gluten-free appetizer, serve it with gluten-free crackers or vegetable sticks.
4. Can I freeze the cream cheese log?
It’s not recommended to freeze this dish as the texture of the cream cheese may change upon thawing. It’s best enjoyed fresh or refrigerated.
PrintFestive Holiday Antipasto Cream Cheese Log
This Festive Holiday Antipasto Cream Cheese Log combines creamy cheese with savory antipasto flavors, including roasted red peppers, olives, and marinated artichoke hearts. Coated in fresh parsley and garnished with rosemary and cranberries, it’s a visually appealing and delicious appetizer for any holiday occasion.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 8 oz (225g) cream cheese, softened
- 1/2 cup roasted red peppers, finely chopped and drained
- 1/3 cup mixed green and black olives, chopped
- 1/4 cup marinated artichoke hearts, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, finely chopped (for coating)
- Fresh rosemary sprigs and cranberries (for garnish)
Instructions
- Combine Ingredients:Â In a medium bowl, mix the softened cream cheese, roasted red peppers, olives, artichoke hearts, Parmesan cheese, Italian seasoning, garlic powder, and black pepper until well combined.
- Shape the Log:Â Place a large piece of plastic wrap on a flat surface. Transfer the cheese mixture onto the plastic wrap and shape it into a log. Wrap it tightly and refrigerate for at least 2 hours, or until firm.
- Coat with Parsley:Â Spread the chopped parsley on a large plate. Unwrap the chilled cheese log and roll it in the parsley, pressing gently to ensure an even coating.
- Garnish and Serve:Â Place the cheese log on a serving platter. Garnish with fresh rosemary sprigs and cranberries for a festive touch. Serve with crackers, toasted baguette slices, or fresh vegetable sticks.
Notes
- Ensure the roasted red peppers, olives, and artichoke hearts are well-drained to prevent excess moisture.
- For a firmer texture, refrigerate the cheese log overnight.
- Feel free to customize by adding ingredients like sun-dried tomatoes or diced salami.