Okay, friends, gather ’round! I’m about to share something that’s become a staple in my house, especially when company’s coming over. If you’re a fan of those gorgeous charcuterie boards but sometimes just need something *easy*, let me introduce you to the star of the show: my Antipasto Cheese Log. It’s like a Caprese salad met a cheese ball and they decided to have a party on a cracker! Seriously, this little log of deliciousness is the perfect blend of creamy, savory, and tangy, and it takes, like, 15 minutes to throw together. Plus, it’s a fantastic way to impress your guests without actually breaking a sweat. You know those days when you want to look like you’ve spent hours slaving away in the kitchen? This Antipasto cheese logs.Is your secret weapon?
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What is an antipasto cheese log?
Alright, let’s break it down. An Antipasto Cheese Log is essentially a rolled-up cheese spread packed with all the flavors of a classic antipasto platter. Think of it as a super-charged cheese ball, but instead of being round, it’s formed into a log for easy slicing and serving. It’s made with a base of Cream Cheese (full-fat is the way to go, trust me!), then loaded with chopped olives, sun-dried tomatoes, salami, fresh herbs, and sometimes even a little bit of artichoke heart. The best part is, you can customize it to your liking, adding or subtracting ingredients based on what you have on hand or what your family loves. It’s essentially all the best flavors of an antipasto platter, conveniently packaged in one easy-to-eat format. Seriously, what’s not to love?
Why you’ll love this recipe?
Okay, so why *will* you love this recipe? Let me count the ways! First and foremost, the flavor is absolutely incredible. The creamy cheese base perfectly complements the salty olives, the tangy sun-dried tomatoes, and the savory salami. It’s a party in your mouth! Then there’s the simplicity. Honestly, you can whip this up in about 15 minutes. Just chop, mix, and roll. No baking, no fancy techniques, just pure deliciousness. And let’s not forget the cost-effectiveness. Most of the ingredients are pantry staples, and even the more “gourmet” items like sun-dried tomatoes can be found at reasonable prices. It’s way cheaper than buying a pre-made cheese board at the store, and, in my opinion, tastes a million times better. But the *best* part, at least for me, is its versatility. You can serve it with crackers, baguette slices, veggies, or even just eat it straight with a spoon (don’t judge!). It’s perfect for appetizers, snacks, or even a light lunch. What I love most about this Antipasto cheese logs. is how adaptable it is. Feeling fancy? Add some marinated Artichoke Hearts. Having a casual get-together? Just stick to the basics. And if you’re looking for similar easy appetizer recipes, you might also enjoy my Whipped Feta Dip or my Bruschetta with Balsamic Glaze, but this cheese log? It’s the one I always come back to.
How to Make Antipasto Cheese Log
Quick Overview
Making this Antipasto Cheese Log is ridiculously easy. Basically, you’re going to soften some Cream Cheese, mix in all your favorite antipasto ingredients (olives, salami, sun-dried tomatoes, herbs, etc.), roll it into a log, and chill it until firm. That’s it! Seriously, the hardest part is waiting for it to chill. And the best part? You can totally customize it to your liking. Don’t like olives? Leave them out. Love artichoke hearts? Throw them in! It’s your cheese log, make it your own!
Ingredients
For the Base:
* 8 ounces Cream Cheese, softened. Make sure it’s *really* soft, otherwise, it’ll be hard to mix. I usually leave mine out on the counter for at least an hour. Low fat cream cheese works in a pinch, but full fat is always better!
* 1/4 cup mayonnaise. This adds a nice tang and helps bind everything together. You can use olive oil mayo or regular, whatever you prefer.
* 1 tablespoon Dijon mustard. Just a touch of Dijon adds a nice little kick.
For the Antipasto Mix-Ins:
* 1/2 cup chopped Kalamata olives. I love Kalamata olives for their rich, briny flavor, but you can use any kind you like. Just make sure they’re pitted!
* 1/2 cup chopped sun-dried tomatoes, oil-packed, drained. The oil-packed ones are softer and more flavorful. Make sure to drain them well, otherwise, your cheese log might be a little soggy.
* 1/2 cup chopped salami. I usually use Genoa salami, but any kind will work. You can also use prosciutto or pepperoni for a different flavor.
* 1/4 cup chopped fresh parsley. Fresh parsley adds a nice brightness and freshness. You can also use other herbs like basil or oregano.
* 1/4 cup grated Parmesan cheese. Parmesan cheese adds a nice salty, nutty flavor.
* 2 cloves garlic, minced. Fresh garlic is a must! Don’t even think about using garlic powder.
For the Coating (Optional):
* 1/4 cup chopped fresh parsley. This makes the log look pretty and adds another layer of flavor. What are some good substitutes for bagel seasoning?
What are the steps to
Step 1: Soften the Cream Cheese
Make sure your Cream Cheese is nice and soft. You can leave it out at room temperature for at least an hour, or microwave it for a few seconds (but be careful not to melt it!).
Step 2: Combine the Base Ingredients
In a medium bowl, combine the softened cream cheese, mayonnaise, and Dijon mustard. Mix well until smooth and creamy.
Step 3: Add the Antipasto Mix-Ins
Add the chopped olives, sun-dried tomatoes, salami, parsley, Parmesan cheese, and minced garlic to the bowl. Mix everything together until well combined. Make sure all the ingredients are evenly distributed throughout the cream cheese mixture.
Step 4: Form the Cheese Log
Lay a large piece of plastic wrap on a flat surface. Spoon the cheese mixture onto the plastic wrap and shape it into a log. Use the plastic wrap to help you roll and shape the log, twisting the ends to seal it tightly.
Step 5: Chill
Place the cheese log in the refrigerator and chill for at least 2 hours, or preferably overnight. This will allow the flavors to meld together and the log to firm up.
Step 6: Coat (Optional)
If you’re using a coating, spread the chopped parsley (or nuts, or seasoning) on a plate. Remove the cheese log from the refrigerator and unwrap it. Roll the cheese log in the coating until it’s evenly coated.
Step 7: Slice and Serve
Slice the Antipasto Cheese Log into rounds and serve with crackers, baguette slices, or veggies. Enjoy!
What should I serve it with?
This Antipasto cheese logs.Is incredibly versatile! What are some good appetizers for parties? What are some good ideas?
For a Party:Serve it with an assortment of crackers, baguette slices, and breadsticks. Add some fresh veggies like carrots, celery, and cucumber for dipping. I like to arrange everything on wooden board for a rustic, elegant look.
For a Snack: Slice a few rounds and spread them on crackers or baguette slices. It’s the perfect afternoon pick-me-up!
For a light lunch:What’s your favorite side dish to serve with a side salad?
My family tradition is to always have this cheese log with a glass of crisp white wine. What are some of the best salty, savory flavors? I’ve tried it with a light-bodied red, and it was equally delicious! I mean, you can’t go wrong with a company! This cheese log is best enjoyed with friends and family.
How do you make an antipasto cheese log?
Okay, so I’ve made this thing *a lot*, and I’ve learned a few things along the way. Here are my top tips for perfecting your Antipasto Cheese Log:
What is the secret of good cream cheese?Make sure your cream cheese is soft. If your cheese log is not soft enough, it will be hard to mix, and your log will become lumpy. I usually leave mine out on the counter for at least an hour, but you can also microwave it for a few minutes. Is it safe to melt a plastic?
Don’t skimp on the ingredients: If you can, justUse good quality ingredients. The better the ingredients, the better flavor. I always buy my olives from the olive bar at the grocery store – they’re usually much tastier than a supermarket olive. The ones in the jar.
What is the best way to chop everythingMake sure to chop all the ingredients finely. How do you distribute cheese logs evenly?
Don’t be afraid to experiment.What is a good recipe? What are some good artichoke hearts? Don’t like olives? Leave them out. It’s your cheese log, make it your own!
What should I do to chill for 2 hours? This is important! The longer you chill the cheese log, the firmer it will be, and the better the flavors will meld together. I usually chill mine overnight.
Get Creative with the Coating: The coating is optional, but it adds a nice touch. You can use chopped parsley, nuts, everything bagel seasoning, or even just leave it plain. I’ve even tried rolling it in crushed red pepper flakes for a spicy kick!
I tested this recipe with a few different cheeses, and while cream cheese is definitely the best, I did find that adding a little bit of goat cheese made it extra tangy and delicious. Just something to think about!
Storing and Reheating Tips
Okay, so you’ve made your Antipasto Cheese Log, and you have leftovers (if you’re lucky!). Here’s how to store it:
Refrigerator Storage: Wrap the cheese log tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. I always double-wrap mine to prevent it from drying out.
Freezer Instructions: You can also freeze the cheese log for up to 2 months. Wrap it tightly in plastic wrap and then in a layer of aluminum foil. To thaw, transfer it to the refrigerator and let it thaw overnight.
Glaze Timing Advice: If you’re planning on adding a coating, it’s best to do it right before serving. The coating can get soggy if it’s stored in the refrigerator for too long.
I learned the hard way that leaving it out at room temperature for too long is a bad idea. It gets melty and loses its shape. So, keep it chilled!
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to Antipasto Cheese Log recipe. It’s easy, delicious, and always a crowd-pleaser. If you’re looking for a simple appetizer that’s sure to impress, this is it. It’s the perfect balance of creamy, savory, and tangy, and it’s so easy to customize to your liking. Plus, it’s way cheaper than buying a pre-made cheese board at the store. What’s not to love? If you enjoy this recipe, you might also like my Mediterranean Layer Dip or my Baked Brie with Honey and Walnuts. But trust me, this antipasto cheese log is a must-try! Happy snacking! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what variations you tried! And don’t forget to rate the recipe!
Antipasto Cheese Log
Ingredients
Main Ingredients
- 8 oz cream cheese
- 4 oz softened butter
- 2 cups shredded mozzarella cheese
- 1 cup chopped pepperoni
- 0.5 cup sliced black olives
Instructions
Preparation Steps
- In a medium bowl, beat together cream cheese and butter until smooth.
- Stir in mozzarella cheese, pepperoni, and olives.
- Shape the mixture into a log on a piece of plastic wrap.
- Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Slice and serve.
