Description
This Indulgent Festive Holiday Antipasto Cream Cheese Log Delight is a savory, crowd-pleasing appetizer perfect for holiday gatherings. It combines creamy softened cream cheese with a vibrant mix of finely chopped roasted red peppers, Kalamata and green olives, sun-dried tomatoes, and fresh parsley, all seasoned with garlic powder and black pepper. The log is chilled to set, then rolled in a crunchy coating of toasted pecans and more antipasto ingredients, creating a delightful texture and flavor contrast. Serve with crackers, baguette slices, or fresh vegetables for an elegant start to your celebration.
Ingredients
Scale
Antipasto Mixture
- 8 oz Cream Cheese, softened
- 1 tbsp Olive Oil (optional)
- 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, finely chopped and drained if packed in oil
- 1/4 cup Fresh Parsley, finely chopped
- 1 tsp Garlic Powder (adjust to taste)
- 1/2 tsp Black Pepper
Coating
- 1/2 cup Toasted Pecans, finely chopped
- 1/4 cup Chopped Pepperoncini (optional)
- Additional Fresh Parsley, finely chopped (from the initial mixture)
Instructions
- Soften Cream Cheese: Remove cream cheese from the refrigerator and let it sit at room temperature for about 30 minutes to soften for easier mixing.
- Prepare Antipasto Ingredients: Finely dice the roasted red peppers, Kalamata olives, green olives with pimentos, sun-dried tomatoes, and fresh parsley. Ensure the ingredients are well drained and pat dry with a paper towel to avoid excess moisture.
- Mix Antipasto Base: In a mixing bowl, combine all chopped antipasto ingredients along with garlic powder and black pepper. Add olive oil if desired and stir continuously until everything is evenly incorporated to create the bright flavorful mix.
- Incorporate Cream Cheese: Fold half of the antipasto mixture into the softened cream cheese gently but thoroughly until the mixture becomes creamy and fully combined, ensuring an even distribution of flavors throughout the cheese.
- Shape the Log: Spoon the cream cheese mixture onto a piece of plastic wrap. Using the wrap, shape it carefully into a firm log. Wrap tightly and place it in the refrigerator to chill and set for at least 2 hours.
- Prepare Pecan Coating: Combine the remaining antipasto mixture with finely chopped toasted pecans and optional chopped pepperoncini to create a textured and flavorful coating for the cream cheese log.
- Coat the Log: Remove the chilled cream cheese log from the refrigerator and unwrap. Roll the log gently but firmly in the pecan-antipasto coating, pressing lightly to ensure the mixture adheres evenly all around.
- Serve: Transfer the coated log to a serving platter. Surround it with an assortment of crackers, sliced baguette, or fresh raw vegetables for a delightful appetizer presentation.
Notes
- Ensure cream cheese is properly softened to avoid lumps and achieve a smooth texture.
- Dry all antipasto ingredients thoroughly to prevent the log from becoming soggy.
- Olive oil is optional but adds extra richness and helps bind the mixture.
- Toasted pecans add a lovely crunch and contrast; substitute with walnuts or almonds if preferred.
- For a spicier kick, increase the amount of pepperoncini or add a pinch of crushed red pepper flakes.
- Chilling time is essential for the log to firm up properly before coating and serving.
