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Antipasto Cream Cheese Log

An elegant, make-ahead appetizer combining creamy cheese with savory Italian antipasto ingredients like salami, artichokes, and olives.
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Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 10 people
Course: Appetizer, Snack
Cuisine: American, Italian-Inspired
Calories: 280

Ingredients
  

Cream Cheese Base
  • 16 oz full-fat cream cheese softened to room temperature (two 8-oz blocks)
  • 0.5 cup finely grated Pecorino Romano or Parmesan
  • 2 cloves garlic minced or finely grated
  • 1 tsp Italian seasoning
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp red pepper flakes optional
Antipasto Mix-Ins
  • 0.75 cup finely chopped dry salami Genoa or Hard Salami
  • 0.5 cup marinated artichoke hearts drained, finely chopped
  • 0.5 cup roasted red peppers drained, finely chopped
  • 0.333 cup pitted Castelvetrano olives finely chopped
  • 0.25 cup oil-packed sun-dried tomatoes drained, finely chopped
  • 2 tbsp fresh flat-leaf parsley finely chopped, plus more for coating
For Coating & Serving
  • 0.5 cup toasted pine nuts or walnuts, finely chopped
  • 0.25 cup fresh parsley finely chopped
  • Crackers, crostini, vegetables for serving

Equipment

  • Large mixing bowl
  • Rubber spatula
  • Sharp knife & cutting board
  • Measuring Cups/Spoons
  • Plastic Wrap

Method
 

  1. Ensure cream cheese is fully softened. Finely chop all mix-in ingredients (salami, artichokes, peppers, olives, sun-dried tomatoes, parsley). Drain chopped vegetables well on paper towels to remove excess moisture.
  2. In a large bowl, combine softened cream cheese, grated Pecorino, garlic, Italian seasoning, black pepper, and red pepper flakes. Mix with a spatula until smooth and fully combined.
  3. Add all finely chopped antipasto ingredients to the cream cheese base. Gently fold together until the mix-ins are evenly distributed throughout.
  4. Place a large piece of plastic wrap on the counter. Scoop mixture onto the center. Use the plastic wrap to shape and roll the mixture into a uniform log, about 10 inches long. Twist the ends to seal tightly.
  5. Refrigerate the wrapped log for at least 4 hours, or preferably overnight, to firm up and allow flavors to meld.
  6. Before serving, mix chopped nuts and 1/4 cup parsley on a plate. Unwrap the chilled log and roll it in the coating, pressing gently to adhere.
  7. Place coated log on a serving platter. Let sit at room temperature for 15-20 minutes to soften slightly. Surround with crackers and vegetables. Serve with a cheese knife.

Notes

Log can be made and wrapped (without coating) up to 3 days in advance. Add coating just before serving. For best results, do not skip the draining step for the wet ingredients.