Antipasto Cream Cheese Log
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup roasted red peppers, finely chopped and drained
- 1/3 cup green and black olives, chopped
- 1/4 cup marinated artichoke hearts, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup parsley, finely chopped (for coating)
- Fresh rosemary sprigs and cranberries (for garnish)
Instructions:
- In a medium mixing bowl, combine the softened cream cheese, roasted red peppers, olives, artichoke hearts, Parmesan cheese, Italian seasoning, garlic powder, and black pepper. Mix until evenly distributed.
- Lay a large piece of plastic wrap on a flat surface. Scoop the cheese mixture onto the plastic wrap and shape it into a log.
- Wrap tightly and refrigerate for at least 2 hours or until firm.
- Spread the chopped parsley on a large plate. Unwrap the chilled cheese log and roll it in the parsley, pressing gently to ensure an even coating.
- Transfer the cheese log to a serving platter. Garnish with fresh rosemary sprigs and cranberries for a festive touch.
- Serve with crackers, toasted baguette slices, or fresh vegetable sticks.
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