Festive Antipasto Cream Cheese Log with Roasted Red Peppers and Parmesan
This Festive Antipasto Cream Cheese Log with roasted red peppers and Parmesan is a quick and colorful holiday appetizer that's packed with Mediterranean flavor. Creamy, savory, and easy to make in just 15 minutes, this no-cook cheese log is a crowd-pleasing centerpiece for your party spread.
Ingredients
- 1 package 8 oz cream cheese, softened
- 1/2 cup roasted red peppers chopped
- 1/4 cup green olives chopped
- 1/4 cup black olives chopped
- 1/2 cup marinated artichoke hearts chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Fresh rosemary sprigs for garnish
- Fresh cranberries for garnish
- Crackers and baguette slices for serving
Instructions
- In a medium bowl, mix cream cheese, roasted red peppers, green olives, black olives, artichoke hearts, and Parmesan until well combined.
- Transfer mixture to a sheet of parchment paper and shape into a log.
- Roll the log in chopped parsley, pressing gently to adhere.
- Transfer to a serving board and garnish with rosemary and cranberries.
- Serve with crackers and baguette slices.
Notes
- Let the log sit at room temperature for 15 minutes before serving for the best texture.
- Store in the fridge, wrapped tightly, for up to 3 days.
- For variations, try sun-dried tomatoes, feta cheese, chopped pistachios, or a sprinkle of red pepper flakes for heat.
- Great make-ahead option: prepare the log a day in advance and garnish before serving.
- Nut-free and allergy-friendly if garnished without nuts.