Festive 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
Scale
- 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.