Description
This Festive Holiday Antipasto Cream Cheese Log recipe is a no-bake appetizer perfect for entertaining. Loaded with marinated veggies, olives, herbs, and sun-dried tomatoes wrapped around creamy cheese, it’s a party hit. Easy to prep ahead, deliciously tangy and savory.
Ingredients
16 oz cream cheese
1/2 cup roasted red peppers, finely chopped
1/2 cup marinated artichoke hearts, chopped
1/3 cup sun-dried tomatoes, chopped
1/4 cup green olives, chopped
1/4 cup kalamata olives, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
Instructions
1. Let the cream cheese soften to room temperature. Shape into a log using plastic wrap. Chill for 15 minutes.
2. Finely chop the roasted red peppers, artichoke hearts, sun-dried tomatoes, and both types of olives.
3. In a bowl, mix the chopped vegetables with garlic powder, black pepper, red pepper flakes, parsley, and basil.
4. Unwrap the cream cheese log and roll it in the antipasto mix, gently pressing to coat all sides.
5. Wrap again and refrigerate for at least 30 minutes.
6. Before serving, let it sit at room temperature for 10 minutes. Serve with crackers, crostini, or sliced baguette.
Notes
This can be made up to 3 days ahead and stored in the fridge.
Use a sharp knife or cheese spreader for clean slices.
Make sure all antipasto ingredients are finely chopped for best adhesion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-bake
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/10 log
- Calories: 180
- Sugar: 2g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg