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Italian Antipasto Cream Cheese Log Recipe

Italian Antipasto Cream Cheese Log Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.2 from 8 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes (plus chilling)
  • Yield: 10 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Italian Antipasto Cream Cheese Log combines bold Mediterranean flavors with creamy richness in a stunning appetizer perfect for any gathering.


Ingredients

  • 16 oz cream cheese, softened
  • 1/3 cup finely diced salami
  • 1/3 cup chopped roasted red peppers
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup chopped sundried tomatoes
  • 2 tbsp chopped fresh parsley
  • 2 tbsp toasted pine nuts
  • 1 tsp Italian seasoning
  • 1/4 tsp cracked black pepper


Instructions

  1. Allow cream cheese to soften at room temperature for about 30 minutes.
  2. In a large bowl, mix softened cream cheese with salami, roasted red peppers, olives, sundried tomatoes, parsley, pine nuts, Italian seasoning, and pepper until evenly combined.
  3. Transfer mixture to a sheet of plastic wrap and shape into a log about 8 inches long and 2–3 inches thick. Wrap tightly.
  4. Refrigerate for at least 2 hours or overnight to firm and allow flavors to meld.
  5. Unwrap and transfer to a serving platter. Garnish with additional parsley, pine nuts, or a drizzle of olive oil if desired. Serve with crackers or crostini.

Notes

  • Make ahead up to 2 days in advance for best flavor.
  • Wrap leftovers tightly and store in the fridge for up to 4 days.
  • Freeze wrapped log for up to 1 month; thaw in refrigerator before serving.
  • No reheating needed—serve chilled or at room temperature.
  • Swap salami for grilled veggies for a vegetarian version.