Description
Italian Antipasto Cream Cheese Log: Your easy, crowd-pleasing appetizer! Creamy, savory, and loaded with olives, salami, and roasted peppers.
Ingredients
Scale
- Creamy Base:
- 2 blocks (8 oz each) cream cheese, softened
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Savory Mix-ins:
- 4 oz salami, finely diced
- 1/2 cup roasted red peppers, drained and finely diced
- 1/2 cup Kalamata olives, pitted and finely chopped
- 1/2 cup artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
- For Serving:
- Crackers or crostini
Instructions
- Soften Your Cream Cheese, My Friend:: First things first, let’s get those cream cheese blocks softened. I usually pull them out of the fridge about an hour before I plan to start. Honestly, trying to mix cold cream cheese is like arm wrestling a brick, and you’ll end up with lumps, which is just sad. You want it nice and pliable so it whips up smooth as silk. This step, while seemingly simple, is key to a velvety base!
- Mix the Creamy Base:: Now for the fun part! Grab a medium mixing bowl and toss in your softened cream cheese. Add the garlic powder and dried oregano. Get in there with a spatula or an electric mixer (I prefer a spatula for less mess, but hey, you do you!). Mix until it’s super smooth and creamy. Don’t overmix, though, or it can get too thin; I’ve done that, and it made shaping a nightmare!
- Fold in the Goodies:: Time to incorporate all those delicious antipasto elements! Gently fold in the finely diced salami, well-drained roasted red peppers, chopped Kalamata olives, artichoke hearts, and grated Parmesan cheese. You want to make sure everything is evenly distributed. This is where the mixture really starts to smell incredible, like a little Italian deli in your kitchen!
- Shape Your Log of Delight:: Lay out a piece of plastic wrap on your counter. Spoon the cream cheese mixture onto the center. Now, using the plastic wrap, gently shape the mixture into a log, roughly 6-8 inches long. I find it easiest to roll and press from the outside, tightening the plastic wrap as I go. Don’t worry if it’s not perfectly cylindrical; rustic is charming, honestly!
- Chill Out, Log:: Once your Italian Antipasto Cream Cheese Log is shaped, wrap it tightly in the plastic wrap. Pop it into the fridge for at least 2 hours. This chilling time is super important! It allows all those amazing flavors to meld together and, more importantly, helps the log firm up so it doesn’t fall apart when you serve it. I once tried to rush this, and it was a soft, spreadable mess, lesson learned!
- Garnish and Serve with a Flourish:: When you’re ready to serve, unwrap your chilled log and place it on a pretty serving platter. Sprinkle generously with fresh chopped parsley. Arrange an assortment of crackers, crostini, or even some fresh veggie sticks around it. The vibrant colors just pop, and honestly, seeing everyone dig in is the best part!