Festive Holiday Antipasto Log (Printer-Friendly Version)
Bold Italian flavors blended into a creamy, tangy log, perfect for gatherings or charcuterie boards.
# What You'll Need:
→ Base
01 -
16 oz cream cheese, softened
→ Vegetables
02 -
1/2 cup sun-dried tomatoes, finely chopped
03 -
1/2 cup black or green olives, finely chopped
04 -
1/2 cup roasted red peppers, finely chopped
→ Meats and Cheese
05 -
1/3 cup salami or pepperoni, finely chopped
06 -
1/4 cup Parmesan cheese, grated
→ Herbs and Spices
07 -
2 tablespoons fresh parsley, chopped
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
1/2 teaspoon black pepper
13 -
1/4 teaspoon salt, adjust to taste
→ Garnish
14 -
1/4 cup chopped fresh parsley or basil
15 -
2 tablespoons finely chopped roasted red peppers
16 -
2 tablespoons finely chopped olives
17 -
2 tablespoons chopped nuts (optional)
# Steps to Follow:
01 -
In a large bowl, mix softened cream cheese, sun-dried tomatoes, olives, roasted red peppers, salami, Parmesan, parsley, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, black pepper, and salt until thoroughly blended.
02 -
Transfer mixture onto plastic wrap, shape into a log, wrap tightly, and refrigerate for at least 2 hours to firm up.
03 -
Roll the chilled log in a mixture of chopped parsley, roasted red peppers, olives, and optional nuts, pressing lightly to adhere.
04 -
Place on a platter alongside crackers, toasted bread, or fresh vegetables. Slice and serve.
# Additional Tips:
01 -
Prepare up to 3 days ahead and store refrigerated. Optionally add a drizzle of balsamic glaze before serving for enhanced flavor. Substitute cream cheese with goat cheese for tanginess.