This Antipasto Cream Cheese Log is a tasty treat that combines cream cheese with all your favorite antipasto goodies! Think olives, peppers, and herbs rolled into a delightful log shape.
It’s perfect for parties or just a snack while binge-watching your favorite show. I love to serve it with crunchy crackers—it’s always a crowd-pleaser! Plus, it’s super easy to make, which is my kind of recipe!
Key Ingredients & Substitutions
Cream Cheese: This is the base of the log, so it’s essential to use full-fat cream cheese for the best texture. If you’re looking for a lighter option, try Neufchâtel cheese, which has less fat and still gives a creamy feel.
Salami or Pepperoni: I usually go for Italian dry salami for its rich flavor. If you’re vegetarian, you can substitute with chopped sun-dried tomatoes or extra olives to keep that meaty taste without the meat.
Pimentos: Roasted red peppers not only add flavor but also a nice color to the log. If you can’t find them, use fresh bell peppers for a crunchier texture, or even skip them altogether.
Olives: Feel free to mix up your olive choices! Kalamata or Castelvetrano olives are my favorites and can give a different taste. If you want to skip olives, try using capers instead for a briny flavor.
Artichoke Hearts: They’re optional, but they add a unique texture. Canned artichokes work great, but you can also use marinated ones for extra flavor. If you’re not a fan, leave them out without worry!
How Do You Make Sure Your Cream Cheese Log Holds Its Shape?
The key to a well-formed cream cheese log is chilling it properly. After you’ve rolled it up, make sure it’s tightly wrapped in plastic wrap. This helps it keep its shape while it chills. A good three hours in the fridge should do the trick, but overnight is even better for flavor!
- Use softened cream cheese for easy mixing and folding.
- Don’t rush the chilling process; it’s crucial for helping the log stay together when sliced.
- When rolling, start tightly from one side and be gentle to keep everything intact.
With these tips, you’ll have a show-stopping Antipasto Cream Cheese Log that everyone will love! Enjoy your cooking!
Antipasto Cream Cheese Log
Ingredients You’ll Need:
For the Cream Cheese Base:
- 16 oz (450 g) cream cheese, softened
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
For the Filling:
- 1 cup Italian dry salami or pepperoni slices
- 1/2 cup chopped pimentos (roasted red peppers)
- 1/4 cup chopped green olives, pitted
- 1/4 cup chopped black olives, pitted
- 1/4 cup chopped marinated artichoke hearts (optional)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives or green onions
For Garnishing:
- Additional olives, salami slices, and herbs for garnish
How Much Time Will You Need?
This Antipasto Cream Cheese Log takes about 15 minutes to prepare. You’ll need to chill it for at least 3 hours, or overnight if you can, to let all the flavors blend. Overall, you’re looking at around 3 hours and 15 minutes, including chilling time!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
In a large mixing bowl, combine the softened cream cheese with the Italian seasoning, garlic powder, salt, and pepper. Use a spatula or a mixer to mix until everything is creamy and smooth. You want it to be nice and spreadable!
2. Fold in the Ingredients:
To the creamy base, gently fold in the chopped pimentos, green olives, black olives, artichoke hearts (if you’re using them), parsley, and chives. Be careful not to over-mix—just fold until everything is well combined.
3. Shape the Cream Cheese Log:
Lay a large piece of plastic wrap on your counter. Spread the cream cheese mixture onto the wrap in a rough rectangle, about 1/2 inch thick. Make sure it’s an even layer!
4. Add the Salami:
Place the slices of salami evenly over the top of the cream cheese layer. This will give a great texture and flavor to each slice of your log.
5. Roll It Up:
Carefully use the plastic wrap to roll the cream cheese and salami mixture into a log shape, starting from one long edge. Make sure to keep it as tight as possible! Once rolled, twist the ends of the plastic wrap to secure your log.
6. Chill:
Put the wrapped log in the refrigerator for at least 3 hours (or overnight) to firm up. This helps the log hold its shape when you slice it.
7. Serve:
When you’re ready to serve, unwrap the log and place it on a serving platter. Garnish with extra olives, salami slices, and a sprinkle of fresh herbs on top for a beautiful presentation.
8. Slice and Enjoy:
Using a sharp knife, slice the log into 1/2-inch thick rounds. Serve immediately with your favorite crackers, slices of bread, or fresh vegetables. Enjoy this delicious appetizer with your friends and family!
This creamy, flavorful Antipasto Cheese Log is sure to impress! Happy cooking!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat or Neufchâtel cheese as a substitute for regular cream cheese. It will still provide a creamy texture, but the log may not be as rich. Just make sure it’s softened for easy mixing!
How Can I Customize the Ingredients?
This recipe is super versatile! You can mix and match your favorite antipasto ingredients—substituting with items like sun-dried tomatoes, different types of olives, or even chopped pickles for a twist on flavor. Just keep the overall texture similar for the best results!
Can I Make This Ahead of Time?
Absolutely! The Antipasto Cream Cheese Log can be made up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. It’s a great option for prepping ahead of parties or gatherings!
What’s the Best Way to Serve Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To bring back some freshness, let it sit at room temperature for about 15-20 minutes before serving. It pairs wonderfully with crackers or fresh veggies for dipping!
