Description
If you’re looking for a crowd-pleasing appetizer that combines rich cream cheese with Mediterranean-inspired flavors, this Italian Antipasto Cream Cheese Log is the perfect dish. Creamy, savory, and colorful, it’s an easy yet impressive option for any gathering. The combination of sun-dried tomatoes, olives, roasted red peppers, and fresh herbs wrapped in a smooth cream cheese base will make this the star of your next party or dinner.
This cheese log can be prepared ahead of time, is highly customizable, and serves beautifully with crackers, bread, or veggies. Whether you’re hosting a holiday party or simply want a delicious snack, this recipe delivers the goods!
Ingredients
Scale
Cream Cheese Base
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Antipasto Mix-ins
- 1/3 cup sun-dried tomatoes, finely chopped
- 1/3 cup green olives, pitted and chopped
- 1/4 cup black olives, sliced or chopped
- 1/4 cup roasted red peppers, drained and diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
- 1 teaspoon dried Italian seasoning
Topping & Garnish
- 1/4 cup sun-dried tomatoes, extra for topping
- 2 teaspoons olive oil (to drizzle over topping before serving)
- Fresh rosemary sprigs, for garnish
- Whole green or kalamata olives, for decoration
To Serve
- Assorted crackers or toasted baguette slices
Instructions
- In a large mixing bowl, add the softened cream cheese, shredded mozzarella, garlic powder, and black pepper. Use a spatula or hand mixer to blend everything until smooth and creamy.
- Gently fold in the chopped sun-dried tomatoes, green and black olives, roasted red peppers, parsley, basil (if using), and Italian seasoning. Mix until evenly distributed.
- Lay a large sheet of plastic wrap or parchment paper on your counter. Scoop the mixture onto it, then shape it into a log about 6–8 inches long. Roll the wrap tightly around the log to seal and shape it evenly.
- Refrigerate for at least 2 hours (or overnight) to firm up and allow the flavors to meld.
- Before serving, mix the reserved chopped sun-dried tomatoes with olive oil. Unwrap the chilled log and place it on a serving platter.
- Spoon the tomato-olive oil mixture over the top of the cheese log. Garnish with rosemary sprigs and whole olives.
- Serve with crackers, crostini, or crusty bread.