Description
Italian Party Cream Cheese Antipasto Roll: Your easy, make-ahead appetizer! Bursting with savory flavors, its perfect for your next gathering or party.
Ingredients
Scale
- Creamy Base:
- Two 8-ounce blocks cream cheese, softened
- 6 ounces salami, thinly sliced and finely diced
- 6 ounces provolone cheese, thinly sliced and finely diced
- Antipasto Fillings:
- 1/2 cup roasted red peppers, drained well and finely diced
- 1/4 cup oil-packed sun-dried tomatoes, drained and finely diced
- 1/4 cup Kalamata olives, pitted and finely chopped
- Flavor Boosters:
- 1/4 cup fresh basil, finely chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Creamy Base Prep: First things first, get your cream cheese into a medium bowl. If it’s too cold, let it sit on the counter for 15-20 minutes, but don’t let it get soupy, okay? Beat it with an electric mixer or a sturdy spoon until it’s super smooth and fluffy. This is where you want to incorporate a little air, making it easy to spread later. Honestly, a smooth base makes all the difference in achieving that lovely texture. I sometimes accidentally over-soften it, and then it’s a bit of a struggle to roll, so be mindful!
- Mix in the Antipasto Flavors: Now for the fun part! Add your diced salami, provolone, roasted red peppers, sun-dried tomatoes, chopped Kalamata olives, fresh basil, garlic powder, and Italian seasoning to the cream cheese. Give it a good stir with a spatula, making sure everything is evenly distributed. You want bits of all those delicious antipasto ingredients in every single bite. I usually take a tiny taste here, just to make sure the seasoning is on point. Oops, sometimes I take two tiny tastes!
- Prepare for Rolling: Lay out a large piece of parchment paper or plastic wrap on your counter. This is your rolling canvas, and trust me, it makes cleanup a breeze and rolling a dream. Spread the cream cheese mixture evenly over the parchment paper into a rectangle, roughly 10×12 inches. I usually aim for about a 1/4 to 1/2 inch thickness. Try to get it as uniform as possible; this helps with even rolling. Don’t stress too much if it’s not perfectly geometric, mine never is!
- The Art of the Roll: Starting from one of the longer sides, carefully begin to roll the cream cheese mixture, using the parchment paper to help you guide it. Roll it up tightly, almost like you’re rolling a log. This step can feel a little precarious the first few times, but just keep it snug. If a little filling squishes out, just gently push it back in. I always hold my breath a bit during this step, hoping for that perfect spiral!
- Chill Out, Literally: Once you’ve got your roll, wrap it up tightly in the parchment paper or plastic wrap, making sure it’s sealed on all sides. Pop it into the refrigerator for at least 2 hours. Honestly, I find that 4 hours or even overnight is better. This chilling time is absolutely essential! It lets all those amazing flavors meld together and, more importantly, firms up the roll so you can slice it beautifully without it falling apart. I’ve tried to rush it before, and it was a crumbly mess, so don’t be like me!
- Slice and Serve Your Italian Party Cream Cheese Antipasto Roll: When you’re ready to serve, unwrap the chilled roll. Using a sharp knife, slice it into 1/2-inch thick rounds. This is where you see that gorgeous spiral of colors! Arrange the slices on a platter and watch them disappear. The vibrant red peppers, green basil, and dark olives against the creamy backdrop just look so inviting. This Italian Party Cream Cheese Antipasto Roll is always a hit; it’s so satisfying to see everyone enjoy it!