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A sliced Antipasto Cream Cheese Log garnished with green and black olives, cherry tomatoes, and fresh rosemary on a rustic wooden board.
Layla

Festive Antipasto Cream Cheese Log

A stunning and flavorful cream cheese log packed with savory antipasto ingredients. It's the perfect no-bake appetizer for your Christmas or holiday party spread.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 16 servings
Course: Appetizer, Snack
Cuisine: American, Italian-American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Log
  • 16 oz cream cheese two 8-oz blocks, softened to room temperature
  • 1/4 cup sour cream full-fat recommended
  • 1/2 cup hard salami finely chopped
  • 1/3 cup roasted red peppers jarred, well-drained, patted dry, and finely chopped
  • 1/4 cup pitted Kalamata olives finely chopped
  • 1/4 cup marinated artichoke hearts well-drained, patted dry, and finely chopped
  • 1/4 cup shredded Parmesan cheese
  • 2 tbsp green onions thinly sliced
  • 1 clove garlic minced
  • 1 tsp Italian seasoning
  • 1/4 tsp black pepper freshly ground
For the Festive Coating
  • 1/2 cup pecans or walnuts toasted and finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives finely chopped

Equipment

  • Large Mixing Bowl
  • Electric Hand Mixer or Spatula
  • Plastic wrap
  • Cutting board
  • Chef's Knife

Method
 

Prepare the Cream Cheese Base
  1. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and creamy. Add the sour cream, minced garlic, Italian seasoning, and black pepper. Mix until well combined.
  2. Add the finely chopped salami, roasted red peppers, Kalamata olives, artichoke hearts, Parmesan cheese, and green onions to the bowl. Using a spatula, gently fold all the ingredients into the cream cheese mixture until evenly distributed. Be careful not to overmix.
Form and Chill the Log
  1. Lay a large piece of plastic wrap (about 18 inches long) on a clean work surface. Scrape the cream cheese mixture into the center of the plastic wrap, forming a rough log shape.
  2. Pull the plastic wrap up and over the mixture, using it to shape and press the mixture into a uniform log about 8-10 inches long and 2 inches in diameter. Roll it tightly and twist the ends of the plastic wrap to seal and compact the log.
  3. Place the wrapped log in the refrigerator and chill for at least 2 hours, or overnight, until very firm. This step is crucial for the log to hold its shape.
Coat and Serve
  1. When ready to serve, prepare the coating. In a shallow dish or on a piece of parchment paper, combine the toasted chopped pecans, fresh parsley, and fresh chives. Mix them together.
  2. Unwrap the chilled cream cheese log. Gently roll the log in the nut and herb mixture, pressing lightly to ensure the coating adheres to all sides.
  3. Transfer the finished Antipasto Cream Cheese Log to a serving platter. Serve immediately with crackers, crostini, bagel chips, or fresh vegetable sticks.

Notes

Make-Ahead Tip: The log can be prepared and kept tightly wrapped in the refrigerator for up to 3 days without the coating. Apply the nut and herb coating just before serving for the best texture and vibrant color.
Ingredient Note: It is very important to pat the roasted red peppers and artichoke hearts dry with paper towels to remove excess moisture, which can make the log watery.
Variations: Feel free to customize with other antipasto ingredients like finely chopped sun-dried tomatoes, pepperoncini, or provolone cheese.