Ingredients
– 500g (1 lb) cream cheese, softened This forms the creamy base, holding everything together for a smooth texture that melts in your mouth.
– 1/3 cup sour cream (or yogurt or mayonnaise) Adds extra creaminess and tang, helping to lighten the mix and make it easier to spread.
– 1/2 tsp dried thyme Brings a fresh, earthy note that enhances the overall herb flavor in this antipasto cheese log.
– 1/2 tsp dried oregano Provides a warm, aromatic touch, boosting the Italian essence without overpowering other tastes.
– 1/2 tsp dried basil Infuses a hint of sweetness and freshness, making the antipasto cheese log feel vibrant and lively.
– 1/2 tsp dried rosemary Offers a piney, robust flavor that adds depth and pairs well with the salty elements.
– 1/2 tsp black pepper Gives a gentle kick, balancing the richness and keeping the antipasto-inspired mix exciting.
– 1 tsp Italian seasoning blend (as an alternative) Simplifies the herbs into one step, delivering a quick burst of Italian flair if you’re short on time.
– 1 tsp garlic powder Adds a savory punch that elevates the taste, making every bite of this antipasto cheese log more flavorful.
– 1 tsp salt Enhances all the flavors, ensuring the mix isn’t bland and ties everything together nicely.
– 1 tsp red pepper/chilli flakes (adjust to taste) Brings optional heat, letting you customize the spice level for a personalized antipasto experience.
– 2 cups freshly grated cheddar or other melting cheese (e.g., cheddar, Swiss, Gruyère, pepper jack, Emmental, or Asiago) Melts beautifully for a gooey texture, providing that cheesy goodness central to antipasto cheese logs.
– 280g (9 oz) roasted peppers, drained and finely chopped Add sweetness and color, plus vitamins for a healthy boost in your antipasto creation.
– 180g (6 oz) salami, finely chopped (preferably hot salami) Introduces a smoky, meaty element that makes the antipasto cheese log feel indulgent and satisfying.
– 3/4 cup green olives, finely chopped Offer a briny contrast that brightens the flavors and adds a Mediterranean touch.
– 1/3 cup green onion, finely minced (3 4 stalks) Provides a fresh, oniony crunch that lightens up the mix and adds visual appeal.
– 220g (7 oz) sun-dried tomato strips with oil, roughly chopped Used for topping, they bring a tangy sweetness and moisture that enhances the final presentation of your antipasto cheese log.
– 1/4 cup parsley or chives, finely chopped Garnishes with a burst of freshness, making the dish look festive and taste lively.
– Rosemary sprigs for decoration Adds a fragrant, herbal finish that elevates the antipasto cheese log’s appearance for parties.
– Crackers for serving Perfect for scooping, they provide a crunchy base that complements the soft texture of the log.
Instructions
1-First Step: Gather and prep your ingredients to make assembly smooth and fun! Start by softening the 500g of cream cheese at room temperature, then finely chop items like the 180g salami and 280g roasted peppers. This antipasto cheese log prep takes about 10 minutes, setting you up for success by having everything measured and ready it’s a great spot to adapt for dietary needs, like using vegan cheese if you’re going plant-based.
2-Second Step: Mix the base ingredients in a large bowl for that perfect blend of flavors! Combine the softened cream cheese with 1/3 cup sour cream, 1/2 tsp each of dried thyme, oregano, basil, rosemary, and black pepper, plus 1 tsp each of garlic powder, salt, and red pepper flakes. Add in 2 cups of freshly grated cheese and stir until smooth this antipasto cheese log mixture should be well combined, and you can tweak for low-calorie swaps by using less cheese here.
3-Third Step: Incorporate the chopped add-ins to build layers of taste and texture! Fold in the 280g roasted peppers, 180g salami, 3/4 cup green olives, and 1/3 cup green onion into the cheese mix. Taste and adjust salt as needed, ensuring it’s packed with antipasto vibes for gluten-free versions, double-check that your salami is certified gluten-free to keep things inclusive.
4-Fourth Step: Shape and chill the mixture for the best results! Spray a loaf pan with oil and line it with cling wrap, leaving some overhang for easy removal. Scrape the mixture into the pan, level it out, and press firmly to remove air pockets refrigerate for at least 4 hours, or up to a week, to let the antipasto cheese log set and flavors meld, making it ideal for make-ahead meals.
5-Fifth Step: Unmold and add the finishing touches before serving! Turn the chilled antipasto cheese log onto a platter, peel off the cling wrap, and top with 220g chopped sun-dried tomatoes, drizzling their oil over for extra juiciness. Garnish with 1/4 cup parsley or chives and rosemary sprigs serve it closer to room temperature for optimal flavor, and pair with crackers for a crowd-pleasing antipasto treat, adapting by using vegan toppings if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use block cream cheese for a firmer texture; omit sour cream if using spreadable cream cheese.
🧀 Freshly grate cheese for better texture; roughly chop pre-shredded cheese if used.
🍖 Mince salami finely for even flavor distribution and adjust antipasto ingredients for variety.
- Prep Time: 20 minutes
- Refrigeration Time: 4 hours minimum
- Category: Appetizer
- Method: No-cook assembling and chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 1 g
- Sodium: 876 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 64 mg