Description
This Easy Festive Holiday Antipasto Cream Cheese Log is a delightful, crowd-pleasing appetizer that combines creamy spreadable cheese with a medley of chopped roasted red peppers, olives, sun-dried tomatoes, and toasted pecans. Perfect for holiday parties or gatherings, it offers a vibrant burst of flavors and textures served with crackers and fresh vegetables.
Ingredients
Scale
Base
- 16 oz cream cheese (any spreadable variety works well)
Antipasto Mixture
- 1/2 cup roasted red peppers, finely chopped (fresh bell peppers can be substituted)
- 1/3 cup Kalamata olives, chopped (can swap with other black olives)
- 1/3 cup green olives with pimentos, chopped (additional Kalamata olives can be used)
- 1/4 cup sun-dried tomatoes (oil-packed), drained and finely chopped (fresh tomatoes can stand in)
- 2 tbsp fresh parsley, minced (basil or other herbs can be used)
- 1 tsp garlic powder (fresh minced garlic is a great substitute)
- 1/4 tsp black pepper (adjust to liking)
- 1 tbsp olive oil (from sun-dried tomato jar, optional) (adds richness)
- 1–2 tbsp chopped pepperoncini (adjust quantity for mild kick)
Coating
- 1/4 cup toasted pecans, finely chopped (walnuts or almonds make excellent alternatives)
- 2 tbsp fresh parsley, minced (optional, adds color and flavor)
Instructions
- Soften Cream Cheese: Begin by allowing 16 oz of cream cheese to sit at room temperature for about 30 minutes until softened to ensure easy mixing.
- Prepare Antipasto Ingredients: While the cream cheese softens, finely dice and pat dry the roasted red peppers, Kalamata olives, green olives with pimentos, sun-dried tomatoes, and fresh parsley.
- Mix Seasoned Antipasto: In a medium bowl, combine the chopped antipasto ingredients with garlic powder and black pepper; stir in olive oil if desired, and mix thoroughly.
- Combine Half with Cream Cheese: In a large bowl, mix half of the seasoned antipasto mixture with the softened cream cheese until evenly blended.
- Shape the Log: Lay a piece of plastic wrap flat; spoon the cream cheese mixture in the center and shape it into a 6–7 inch long log. Wrap tightly and refrigerate for at least 2 hours to firm up.
- Prepare Coating Mixture: While the log chills, mix the remaining antipasto mixture with finely chopped toasted pecans and minced parsley to create the coating.
- Coat the Log: Once chilled, unwrap the log and roll it in the antipasto-pecan coating, pressing lightly to adhere the coating evenly.
- Serve: Slice the Festive Holiday Antipasto Cream Cheese Log and serve with crackers, toasted baguette slices, and fresh vegetables for an elegant appetizer.
Notes
- Allowing the cream cheese to soften properly helps with easier mixing and shaping.
- Fresh ingredients can be swapped for preserved ones if necessary, such as fresh bell peppers for roasted red peppers.
- Adjust the amount of pepperoncini to control the spice level of the log.
- Use plastic wrap to help shape and chill the log securely.
- For nut alternatives, walnuts or almonds can substitute toasted pecans in the coating.
- Serve chilled for best texture and flavor but allow to sit a few minutes at room temperature before serving for easier slicing.
