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Italian Antipasto Cream Cheese Log Recipe

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4.2 from 9 reviews

This Italian Antipasto Cream Cheese Log is a savory, flavorful appetizer combining cream cheese, sour cream, herbs, and an array of Italian antipasto ingredients like salami, roasted peppers, olives, and sun-dried tomatoes. Perfectly creamy with a delightful tang and texture, it’s a festive crowd-pleaser served chilled with crackers, making it ideal for parties, potlucks, or holiday gatherings.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 20 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian

Ingredients

Base Mixture

  • 16 oz cream cheese (500g, softened)
  • ⅓ cup sour cream
  • ½ tsp thyme (or 1 tsp Italian seasoning as an alternative)
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp rosemary
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes (or chili flakes, adjust to taste)

Cheese and Meats

  • 2 cups cheddar cheese (or other cheese, freshly grated)
  • 6 oz salami (180g, finely chopped)

Vegetables and Garnishes

  • 9 oz roasted peppers (280g, drained and finely chopped)
  • ¾ cup green olives (finely chopped)
  • ⅓ cup green onion (finely minced, about 3 – 4 stalks)
  • 7 oz sun-dried tomato strips with oil (220g, roughly chopped)
  • ¼ cup flat-leaf parsley (finely chopped or chives)
  • Rosemary sprigs (for decoration)

Serving

  • Ritz, Triscuits, or other snack crackers

Instructions

  1. Prepare the Pan: Spray a loaf pan with oil to prevent sticking, then line it with cling wrap leaving an overhang for easy removal later.
  2. Mix Ingredients: Combine the cream cheese, sour cream, herbs, spices, cheeses, salami, roasted peppers, olives, green onion, and part of the sun-dried tomatoes in a large bowl. Mix thoroughly until well incorporated. Taste the mixture and adjust salt if necessary, keeping in mind the saltiness of the crackers you will serve with it.
  3. Form the Log: Transfer the mixture into the prepared loaf pan. Level the surface and press firmly to remove any air pockets. Using a smaller pan will result in a taller, denser log.
  4. Chill: Cover the log tightly with the cling wrap overhang and refrigerate for at least 4 hours, preferably longer, up to one week to allow flavors to meld and the texture to firm up.
  5. Unmold: When ready to serve, turn the loaf out onto a serving platter and carefully peel off the cling wrap.
  6. Garnish: Top the cream cheese log with the remaining sun-dried tomatoes along with their oil. Garnish with chopped parsley and rosemary sprigs to give a festive and aromatic presentation.
  7. Serve: For best flavor and texture, serve the log closer to room temperature than straight from the fridge. Accompany with Ritz, Triscuits, or your choice of crackers. The log is soft enough to scoop with crackers, so knives are optional.

Notes

  • Ensure cream cheese is softened to room temperature for easy mixing and a smooth texture.
  • Adjust the red pepper flakes to your preferred spice level.
  • Use freshly grated cheese for the best melt and texture.
  • Draining roasted peppers well is important to avoid excess moisture in the log.
  • The log can be made up to one week in advance and stored in the refrigerator, allowing flavors to intensify.
  • Serving at room temperature enhances the flavors and soft texture for easy spreading or scooping.

Find it online: https://cheftinaskitchen.com/italian-antipasto-cream-cheese-log-recipe/