Description

This Delicious Festive Holiday Antipasto Cream Cheese Log is a flavorful and easy-to-make appetizer perfect for holiday gatherings. Combining creamy full-fat cream cheese with a vibrant antipasto mixture of roasted red peppers, Kalamata and green olives, sun-dried tomatoes, and fresh herbs, this recipe offers a delightful balance of savory and tangy flavors. Rolled in toasted pecans, it adds a lovely crunchy texture that complements the creamy interior, making it a crowd-pleaser for any festive occasion.

Ingredients

Scale

Base

8 oz Cream Cheese (full-fat, softened)
1 teaspoon Garlic Powder
1 teaspoon Black Pepper (season to taste)

Antipasto Mixture

1 cup Roasted Red Peppers (finely chopped and patted dry)
1/2 cup Kalamata Olives (finely chopped)
1/2 cup Green Olives with Pimentos (finely chopped)
1/2 cup Sun-Dried Tomatoes (oil-packed, drained and chopped)
1/4 cup Fresh Parsley (minced)
1/4 cup Chopped Pepperoncini (optional)

Toppings

1 cup Toasted Pecans (or walnuts as an alternative)
2 tablespoons Olive Oil (optional)

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Instructions

Soften Cream Cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for about 30 minutes until it becomes soft and easy to mix.
Prepare Antipasto Ingredients: Finely chop the roasted red peppers, Kalamata olives, green olives, sun-dried tomatoes, and fresh parsley. Drain and pat the ingredients dry to avoid excess moisture in the mixture.
Combine Antipasto Mixture: In a large mixing bowl, combine all the chopped antipasto ingredients along with garlic powder and black pepper. Mix well to integrate the flavors uniformly.
Fold Mixture into Cream Cheese: Take half of the antipasto mixture and gently fold it into the softened cream cheese until fully incorporated, creating a creamy, flavorful base.
Shape the Log: Place the cream cheese mixture onto a sheet of plastic wrap. Roll it into a tight log shape, twisting the ends of the plastic wrap to secure it. Refrigerate for at least 2 hours to allow it to firm up.
Prepare Pecan Coating: Mix the remaining antipasto ingredients with the toasted pecans. Optionally, drizzle with olive oil to help the coating stick and enhance the flavor.
Coat the Log: Remove the cream cheese log from the plastic wrap and roll it in the pecan and antipasto mixture, pressing lightly to ensure the coating adheres well.
Slice and Serve: Slice the log into ½ inch thick rounds and serve chilled. This appetizer is perfect for holiday parties and pairs well with crackers, bread, or fresh vegetables.

Notes

Allow the cream cheese to soften properly for easier mixing and better texture.
Pat the roasted peppers and olives dry to prevent the log from becoming too watery.
For a nut-free version, omit the pecans or substitute with a seed alternative like sunflower seeds.
Prepare the log a day ahead to enhance flavor melding and ease of serving.
If desired, add a pinch of red pepper flakes for a subtle spicy kick.
Serve chilled to maintain firmness and enhance flavor.