Antipasto Cream Cheese Log
Antipasto Cream Cheese Log
Ingredients
For the Cream Cheese Log
- 16 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup green olives, pitted and finely chopped
- 1/4 cup kalamata olives, pitted and finely chopped
- 1/4 cup roasted red peppers, drained and finely chopped
- 2 tablespoons fresh parsley, finely chopped
For the Coating and Garnish
- 1/4 cup green olives, pitted and chopped
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup roasted red peppers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- 2 fresh rosemary sprigs, for garnish
- 6 whole olives, for garnish
- 1 box crackers, for serving
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, grated Parmesan cheese, garlic powder, dried oregano, and freshly ground black pepper. Mix until well combined and smooth.
⏱️ 5 min
- 2
Gently fold in the finely chopped green olives, finely chopped kalamata olives, finely chopped roasted red peppers, and finely chopped fresh parsley into the cream cheese mixture. Mix just until evenly distributed.
⏱️ 5 min
- 3
Lay out a piece of plastic wrap on a clean work surface. Transfer the cream cheese mixture onto the plastic wrap. Using the plastic wrap, form the mixture into a log shape, approximately 6-8 inches long and 2-3 inches in diameter. Wrap tightly and refrigerate for at least 1 hour to allow it to firm up.
⏱️ 5 min
- 4
While the log is chilling, prepare the coating. In a small bowl, combine the chopped green olives, chopped kalamata olives, chopped roasted red peppers, and chopped fresh parsley. Mix well.
⏱️ 5 min
- 5
Once the cream cheese log is firm, unwrap it from the plastic wrap. Roll the log in the prepared coating mixture, pressing gently to ensure an even and thorough coating on all sides.
⏱️ 5 min
- 6
Place the coated antipasto cream cheese log on a serving platter. Garnish with fresh rosemary sprigs and whole olives around the base or on top of the log.
⏱️ 5 min
- 7
Serve immediately with an assortment of crackers, or refrigerate until ready to serve. For best flavor, allow it to sit at room temperature for 10-15 minutes before serving if it has been heavily chilled.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Antipasto Cream Cheese Log
Ingredients
For the Cream Cheese Log
- 16 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup green olives, pitted and finely chopped
- 1/4 cup kalamata olives, pitted and finely chopped
- 1/4 cup roasted red peppers, drained and finely chopped
- 2 tablespoons fresh parsley, finely chopped
For the Coating and Garnish
- 1/4 cup green olives, pitted and chopped
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup roasted red peppers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- 2 fresh rosemary sprigs, for garnish
- 6 whole olives, for garnish
- 1 box crackers, for serving
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, grated Parmesan cheese, garlic powder, dried oregano, and freshly ground black pepper. Mix until well combined and smooth.
⏱️ 5 min - 2
Gently fold in the finely chopped green olives, finely chopped kalamata olives, finely chopped roasted red peppers, and finely chopped fresh parsley into the cream cheese mixture. Mix just until evenly distributed.
⏱️ 5 min - 3
Lay out a piece of plastic wrap on a clean work surface. Transfer the cream cheese mixture onto the plastic wrap. Using the plastic wrap, form the mixture into a log shape, approximately 6-8 inches long and 2-3 inches in diameter. Wrap tightly and refrigerate for at least 1 hour to allow it to firm up.
⏱️ 5 min - 4
While the log is chilling, prepare the coating. In a small bowl, combine the chopped green olives, chopped kalamata olives, chopped roasted red peppers, and chopped fresh parsley. Mix well.
⏱️ 5 min - 5
Once the cream cheese log is firm, unwrap it from the plastic wrap. Roll the log in the prepared coating mixture, pressing gently to ensure an even and thorough coating on all sides.
⏱️ 5 min - 6
Place the coated antipasto cream cheese log on a serving platter. Garnish with fresh rosemary sprigs and whole olives around the base or on top of the log.
⏱️ 5 min - 7
Serve immediately with an assortment of crackers, or refrigerate until ready to serve. For best flavor, allow it to sit at room temperature for 10-15 minutes before serving if it has been heavily chilled.
⏱️ 60 min