Description
Italian Party Cream Cheese Antipasto Roll: Your easy, savory appetizer! Creamy, tangy, and loaded with Italian flavors. A crowd-pleaser for any party.
Ingredients
- Creamy Base:
- Cream Cheese (2 blocks, 8 oz each, softened)
- Sour Cream (1/4 cup)
- Savory Fillings:
- Prosciutto (4 oz, thinly sliced)
- Hard Salami (4 oz, thinly sliced)
- Roasted Red Peppers (1/2 cup, drained and finely chopped)
- Marinated Artichoke Hearts (1/2 cup, drained and finely chopped)
- Black Olives (1/4 cup, pitted and finely chopped)
- Flavor Boosters & Seasoning:
- Fresh Basil (1/4 cup, chopped)
- Garlic Powder (1 tsp)
- Onion Powder (1/2 tsp)
- Red Pepper Flakes (1/4 tsp, optional)
- Finishing Touches:
- Fresh Parsley (2 tbsp, chopped, for garnish)
Instructions
- Prep the Creamy Base:: First things first, get that cream cheese and sour cream in a medium bowl. Make sure your cream cheese is super soft; I usually leave it on the counter for an hour or so. If it’s still a bit firm, a quick 10-second zap in the microwave can help, but don’t overdo it, or it’ll get soupy! Beat them together until they’re light and fluffy, almost cloud-like. This is where you want to incorporate plenty of air, making it easy to spread later. I love how the mixture starts to smell tangy and fresh at this stage. It’s the foundation for our amazing Italian Party Cream Cheese Antipasto Roll!
- Mix in the Savory Goodness:: Now for the fun part! Add your drained and finely chopped roasted red peppers, artichoke hearts, black olives, fresh basil, garlic powder, onion powder, and those optional red pepper flakes to the cream cheese mixture. Give it all a good stir until everything is beautifully combined. You want to see all those vibrant colors and textures distributed evenly. Taste it here, too! This is your chance to adjust seasonings. Need a pinch more salt? Or maybe a bit more garlic? Go for it! I always taste and tweak; it’s part of the home cook’s charm. Honestly, I’ve added a bit too much pepper flakes before, and my eyes watered, but it was still delicious!
- Assemble Your Antipasto Roll:: Lay out a large piece of plastic wrap, about 18-24 inches long, on a clean counter. You might need two overlapping pieces if your plastic wrap isn’t wide enough; I’ve learned that the hard way! Now, carefully spread the cream cheese mixture evenly over the plastic wrap, forming a rectangle roughly 10×12 inches. Don’t go all the way to the edges, leave about an inch border, especially on the long sides. This helps prevent squeeze-out later. It’s a bit like painting, but with delicious cheese!
- Layer on the Meats:: Next, arrange your thinly sliced prosciutto and salami over the cream cheese layer. I usually do a layer of prosciutto first, then salami, trying to cover as much surface as possible without too much overlap. You want a good balance of meat in every bite of our Italian Party Cream Cheese Antipasto Roll. Be gentle here; the cream cheese layer can shift if you’re too rough. I’ve ripped the plastic wrap a few times, leading to a bit of a scramble to re-wrap!
- Roll It Up:: This is the trickiest but most satisfying part! Starting from one of the long sides, carefully and tightly roll up the mixture using the plastic wrap to help you. Gently pull the plastic wrap away from the roll as you go, creating a firm log. The tighter you roll, the better it will hold its shape. Don’t be afraid to give it a little squeeze as you go. I always hold my breath a bit during this step, hoping for a perfectly symmetrical log. If it’s a little wonky, no worries, it’ll still taste amazing!
- Chill and Serve:: Once rolled, twist the ends of the plastic wrap to seal the Italian Party Cream Cheese Antipasto Roll tightly, like a giant candy wrapper. Pop it into the refrigerator for at least 2 hours, or even better, overnight. This chilling time is crucial; it lets all those amazing flavors meld together and helps the roll firm up, making it easier to slice. When you’re ready to serve, unwrap the roll, place it on a serving platter, and slice it into beautiful 1/2-inch thick rounds. Garnish with fresh parsley. The vibrant colors and incredible aroma will have everyone asking for the recipe!