I can still vividly remember the first time I tasted Grandma’s famous Antipasto Cream Cheese Log. I was just a little tyke, maybe 7 or 8 years old, and the holidays were in full swing at her cozy little bungalow. The air was thick with the scent of freshly baked cookies and the sounds of laughter and chatter. As I scurried around, trying to sneak a few bites of the tempting treats, Grandma called me over with a mischievous glint in her eye. “Come here, darling,” she said, “I’ve got something special for you to try.”
She led me to the kitchen counter, where a magnificent log of creamy cheese was nestled amidst a rainbow of colorful veggies, cured meats, and briny olives. “This, my dear, is my famous Antipasto Cream Cheese Log,” she announced with a proud grin. I remember my eyes going wide as I took in the vibrant flavors and textures. Grandma handed me a cracker and urged me to take a bite, and let me tell you, from that very first taste, I was hooked. The tangy cream cheese, the salty prosciutto, the crunchy peppers – it was like a symphony of flavors dancing on my tongue.
From that day on, Grandma’s Antipasto Cream Cheese Log became a beloved tradition at our family gatherings. It was the centerpiece of every holiday spread, the first thing everyone would dive into, and the last thing we’d reluctantly leave behind. And now, all these years later, I’m thrilled to be able to share this recipe with you, so you can experience the same old-world charm and deliciousness that I grew up with.
Why This Antipasto Cream Cheese Log Recipe Will Become Your Go-To
The Secret Behind Perfect Antipasto Cream Cheese Log
What makes this Antipasto Cream Cheese Log recipe so special is the perfect balance of flavors and textures. It’s not just a simple cheese log – it’s a true culinary masterpiece that combines the creamy richness of cream cheese with the bold, briny notes of classic antipasto ingredients. The key is in the careful selection and preparation of each component, creating a harmonious blend that will have your guests raving.
Essential Ingredients You’ll Need
- Cream Cheese: The foundation of the Antipasto Cream Cheese Log, this rich and tangy cheese provides the perfect canvas for the other flavors.
- Prosciutto: Thinly sliced prosciutto adds a salty, savory element that complements the cream cheese beautifully.
- Roasted Red Peppers: Sweet and slightly smoky, these vibrant peppers lend a pop of color and a delightful crunch.
- Kalamata Olives: Briny and flavorful, these olives contribute a distinct Mediterranean flair to the dish.
- Sundried Tomatoes: Chewy and intensely flavored, the sundried tomatoes add a touch of sweetness and acidity.
- Fresh Basil: Fragrant and herbaceous, the basil leaves provide a fresh, aromatic counterpoint to the other ingredients.
Step-by-Step Antipasto Cream Cheese Log Instructions
Preparing Your Antipasto Cream Cheese Log
This Antipasto Cream Cheese Log is a cinch to make, with a total prep and assembly time of just 30 minutes. You’ll need a food processor, a large bowl, and a serving platter or board to bring this showstopper to life.
1- Begin by placing the cream cheese in a food processor and blending until smooth and creamy.
2- Add the chopped prosciutto, roasted red peppers, Kalamata olives, and sundried tomatoes to the food processor. Pulse until the ingredients are evenly distributed and the mixture is well combined.
3- Transfer the cream cheese mixture to a large bowl and fold in the fresh basil leaves, reserving a few for garnish.
4- On a clean work surface, lay out a large piece of plastic wrap or parchment paper. Scoop the cream cheese mixture onto the center of the wrap and use your hands to shape it into a log, about 8 inches long.
5- Tightly wrap the log in the plastic wrap or parchment paper, twisting the ends to secure it.
6- Refrigerate the Antipasto Cream Cheese Log for at least 2 hours (or up to 3 days) before serving. When ready to serve, unwrap the log and place it on your desired serving platter or board. Garnish with the reserved fresh basil leaves and enjoy!
Pro Tips for Success
- To ensure a perfectly smooth texture, be sure to blend the cream cheese until it’s completely lump-free before adding the other ingredients.
- Chopping the prosciutto, peppers, olives, and tomatoes into small, uniform pieces will help the flavors blend seamlessly.
- Letting the Antipasto Cream Cheese Log chill for at least 2 hours (or up to 3 days) allows the flavors to meld and the log to firm up, making it easier to slice and serve.
- Avoid overmixing the cream cheese mixture, as this can cause it to become too soft and difficult to shape.
Serving and Storing Your Antipasto Cream Cheese Log
Perfect Pairings for Antipasto Cream Cheese Log
This Antipasto Cream Cheese Log is a true showstopper, making it perfect for all kinds of gatherings, from holiday parties to backyard barbecues. Serve it with a variety of crackers, crostini, or sliced baguette, and consider pairing it with a crisp white wine, a bold red, or a refreshing cocktail. It also makes a delightful addition to charcuterie boards, surrounded by other tempting Mediterranean-inspired nibbles.
Storage and Make-Ahead Tips
The best part about this Antipasto Cream Cheese Log is that it can be made in advance, making it a breeze to entertain. Simply prepare the log, wrap it tightly in plastic, and refrigerate for up to 3 days before serving. When you’re ready to serve, unwrap the log and place it on your serving platter. For leftovers, simply re-wrap the log and store it in the fridge for up to 5 days.
Variations and Dietary Adaptations for Antipasto Cream Cheese Log
Creative Antipasto Cream Cheese Log Variations
The beauty of this Antipasto Cream Cheese Log is that it’s endlessly customizable. Try swapping out the prosciutto for salami or capocollo, or experiment with different types of olives, such as green or Castelvetrano. You could also add in marinated artichoke hearts, roasted garlic, or sun-dried tomato pesto for an extra flavor boost. For a more colorful presentation, roll the log in chopped parsley, toasted nuts, or crushed crackers.
Making Antipasto Cream Cheese Log Diet-Friendly
To make this Antipasto Cream Cheese Log suitable for special diets, consider using dairy-free cream cheese for a vegan or lactose-free version. You can also opt for low-fat or reduced-fat cream cheese to cut down on the calories and fat content. For a gluten-free option, simply serve the log with gluten-free crackers or crostini.
Frequently Asked Questions
Q: Can I use regular olives instead of Kalamata olives?
A: Absolutely! Kalamata olives are the traditional choice, but you can certainly use regular green or black olives if that’s what you have on hand. Just be sure to chop them finely to ensure they blend seamlessly with the other ingredients.
Q: How far in advance can I make the Antipasto Cream Cheese Log?
A: This Antipasto Cream Cheese Log can be made up to 3 days in advance and stored in the refrigerator. Just be sure to wrap it tightly in plastic wrap or parchment paper to prevent it from drying out.
Q: Can I use pre-roasted red peppers instead of roasting them myself?
A: Yes, you can absolutely use pre-roasted red peppers for convenience. Just make sure to pat them dry with paper towels before chopping them up and adding them to the cream cheese mixture.
Q: How many people does this Antipasto Cream Cheese Log serve?
A: This recipe makes one 8-inch log, which should serve approximately 12-16 people as an appetizer or snack. If you’re serving it as part of a larger spread, it can easily feed up to 20 guests.
Q: What if my Antipasto Cream Cheese Log doesn’t hold its shape?
A: If the log is having trouble holding its shape, try popping it back in the fridge for an additional 30 minutes to an hour. The longer the log chills, the firmer it will become, making it easier to slice and serve.
The Best Antipasto Cream Cheese Log
- Total Time: 125
- Yield: 12
Description
Indulge in the classic flavors of an Antipasto Cream Cheese Log – a quick and easy appetizer that’s perfect for any occasion. This savory log is loaded with creamy cream cheese, tangy sun-dried tomatoes, briny olives, and fragrant fresh basil, creating a heavenly blend of Italian-inspired tastes.
Ingredients
– 8 oz cream cheese, softened
– 1/2 cup chopped sun-dried tomatoes
– 1/2 cup chopped pitted kalamata olives
– 2 tbsp chopped fresh basil
– 1 tsp Italian seasoning
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. – In a medium bowl, combine the softened cream cheese, sun-dried tomatoes, olives, basil, Italian seasoning, garlic powder, and black pepper. Mix until well combined.
2. – Lay a large piece of plastic wrap on a clean work surface. Spoon the cream cheese mixture onto the center of the plastic wrap and use the wrap to shape the mixture into a log.
3. – Wrap the plastic wrap tightly around the log and refrigerate for at least 2 hours, or until firm.
4. – Unwrap the log and transfer it to a serving plate. Serve with crackers, sliced baguette, and fresh vegetables.
Notes
For a more vibrant presentation, you can roll the log in chopped fresh parsley or basil before serving. The log can be made up to 3 days in advance and stored in the refrigerator until ready to serve.
- Prep Time: 5
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Conclusion
Get ready to wow your guests with this simply irresistible Antipasto Cream Cheese Log! With its perfect balance of creamy, salty, and tangy flavors, and its vibrant, colorful presentation, this recipe is sure to become a new holiday classic in your household. So why not give it a try and experience the same old-world charm and deliciousness that I grew up with? I promise, one bite and you’ll be hooked, just like I was all those years ago. Enjoy!
