This Antipasto Cheese Log is a fun party treat! Made with cream cheese and loaded with delicious bits of olives, peppers, and Italian spices, it’s both tasty and colorful.
It’s perfect for sharing and makes you feel like a fancy chef, even if you just rolled it up! I love serving it with crackers for a quick snack that everyone enjoys. Who could resist?
Key Ingredients & Substitutions
Cream Cheese: This is the base of your cheese log, making it creamy and rich. If you need a lighter option, you could use Neufchâtel cheese instead; it’s lower in fat but still creamy.
Salami or Pepperoni: I love the flavor of salami, but turkey pepperoni is a great lower-fat substitute if you’re looking for a healthier twist.
Pepperoncini Peppers: These add a nice tang! If you can’t find them, feel free to use banana peppers or jalapeños for a bit of heat.
Cheeses: While mozzarella and Parmesan work wonderfully, feel free to substitute with provolone or asiago for a different flavor profile.
Olives: You can use any olives you enjoy. If you’re not a fan of green olives, just use more black olives, or even chopped pickles for a zesty kick!
How Do I Shape the Cheese Log for A Perfect Presentation?
Shaping the cheese log is key for a beautiful presentation! Use plastic wrap to create a smooth log. Here’s how:
- Lay the plastic wrap down flat and spoon the cheese mixture onto the wrap.
- Bring the edges of the wrap over the mixture and begin forming it into a log shape.
- Twist the ends of the plastic wrap to secure it tightly. This helps maintain the shape while chilling.
- When you unwrap it, you’ll have a lovely log ready to slice!
Chilling is essential too; aim for at least 2 hours. The flavors meld and the log firms up nicely, making it easier to slice!
Antipasto Cheese Log
Ingredients You’ll Need:
For the Cheese Base:
- 16 oz (450 g) cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Mix-Ins:
- 1/2 cup chopped pepperoncini peppers (drained)
- 1/2 cup chopped salami or pepperoni
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped green olives
- 1/4 cup chopped red olives or black olives
- 1/4 cup chopped sun-dried tomatoes (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil or 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
For the Garnish:
- 6-8 slices of crispy cooked bacon (for garnish)
- Fresh rosemary or thyme sprigs (for garnish)
- Crackers or sliced baguette (for serving)
How Much Time Will You Need?
This Antipasto Cheese Log is quick to prepare, taking about 15-20 minutes to mix and shape. You’ll need to refrigerate it for at least 2 hours or ideally overnight to let it firm up and for the flavors to blend beautifully. In total, you’ll spend about 2 hours and 20 minutes, mostly waiting while it chills!
Step-by-Step Instructions:
1. Prepare the Cheese Base:
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, and grated Parmesan cheese. Use a spatula or a fork to stir until the mixture is smooth and creamy.
2. Add the Flavorful Mix-Ins:
Next, add in the chopped pepperoncini, salami or pepperoni, roasted red peppers, green olives, black olives, and sun-dried tomatoes if you’re using them. Toss in the parsley, basil, garlic powder, oregano, salt, and pepper. Stir everything together until it’s evenly combined.
3. Shape the Cheese Log:
Grab a large piece of plastic wrap or wax paper and lay it down flat on your work surface. Spoon the creamy cheese mixture into the center of the wrap. Using the wrap, shape the mixture into a log that’s about 8-10 inches long and 3-4 inches in diameter. Wrap it tightly and twist the ends to secure. Pop it into the fridge to chill for at least 2 hours.
4. Time to Serve!
When you’re ready to serve, unwrap the cheese log from the plastic wrap and place it on a serving platter. Top it with crispy cooked bacon slices for an added crunch and sprinkle fresh rosemary or thyme around for decoration.
5. Enjoy!
Slice the log into rounds and serve with your favorite crackers or slices of baguette. Everyone will love the burst of flavor in each bite!
This colorful and flavorful cheese log brings a classic Italian antipasto vibe to your appetizer table with a creamy base and savory mix-ins, brightened by fresh herbs and tangy peppers!
Can I Use Low-Fat Cream Cheese?
Absolutely! Low-fat cream cheese will work well in this recipe. Just keep in mind that the texture might be slightly different—less creamy—but it will still taste great!
Can I Make This Cheese Log Vegan?
You can create a vegan version by using plant-based cream cheese and vegan cheese substitutes. For the meats, consider adding chopped vegetables like sun-dried tomatoes and artichokes for texture and flavor!
How Long Does the Cheese Log Last in the Fridge?
Stored in an airtight container, the Antipasto Cheese Log will last for up to 5 days in the fridge. Just slice and serve as you go to keep it fresh!
Can I Freeze Leftovers?
Yes, you can freeze the cheese log! Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It will keep for up to 2 months. Just thaw it overnight in the fridge before serving!