Antipasto Cheese Log (Print Version)
# Ingredients:
01 -
1 teaspoon kosher salt.
02 -
½ teaspoon black pepper.
03 -
16 ounces softened cream cheese.
04 -
⅓ cup sour cream.
05 -
1 teaspoon red pepper flakes.
06 -
1 teaspoon garlic powder.
07 -
½ teaspoon each of oregano, thyme, basil, and rosemary.
08 -
2 cups freshly shredded cheddar cheese.
09 -
6 ounces finely diced salami.
10 -
7 ounces sun-dried tomatoes in oil, chopped up.
11 -
9 ounces roasted and diced peppers (drained).
12 -
⅓ cup chopped green onion.
13 -
¾ cup chopped green olives.
14 -
¼ cup parsley, chopped small.
15 -
A few sprigs of rosemary to decorate.
# Instructions:
01 -
Coat a 9x5 loaf pan with cooking spray, then line it with plastic wrap, leaving extra hanging over the edges.
02 -
Mix everything for the cheese log until the texture's smooth and even. Adjust the flavors if needed.
03 -
Pack the mix into the pan firmly, smoothing it out to remove air pockets. Cover and chill for at least 4 hours.
04 -
Place the loaf upside down on a serving plate, then peel off the plastic. Add sun-dried tomatoes and drizzle some oil on top.
05 -
Sprinkle with parsley and add rosemary sprigs. Let it sit out a bit so it's not too cold, then enjoy with crackers.
# Notes:
01 -
You can make this up to 7 days ahead of time.
02 -
Tastes best when it's close to room temperature.