So, Wait—You’ve Never Tried My Holiday Antipasto Cream Cheese Log?
Alright, friend, pull up a chair. I’m about to let you in on one of my secret holiday weapons (well, if you count something involving large amounts of cheese as a weapon, which I obviously do). This antipasto cream cheese log is what I make when my family is circling the kitchen like hungry wolves before Christmas dinner and I just need them to be quiet and happy for a bit. True story: Last year, I caught my uncle Tony sneaking slices straight from the fridge at midnight—he actually left the knife sticking in, which, admittedly, was pretty ominous but also kind of hilarious? Oh well, it’s sort of that kind of recipe. People go for it like they’ve just emerged form a cheese famine, and honestly, I can’t blame ’em.
Why You’re Going To Love It (If You Don’t, Blame My Aunt)
I make this when I want something festive but don’t want to fuss with a million tiny toothpicks, ya know? My crew goes bonkers for it because it’s stuffed (and I mean stuffed) with all the salty, tangy bits you love from a proper Italian antipasto, but in a form that’s actually easy to spread on crackers, baguette, whatever. Admittedly, when I first tried making it, I did mash everything together with a fork and well… it looked like abstract art. Now I just toss everything into the mixer and let it do its weird creamy magic. (Side note: this is also dangerously good at 2am, not that I’m proud.)
Here’s What You’ll Need (But Honestly, It’s Forgiving)
- 2 blocks (about 450g) full-fat cream cheese, softened (I sometimes buy the store brand because nobody ever notices)
- 3/4 cup Italian salami or prosciutto, chopped up quite fine (if you’re in a pinch, ham works, but it’s less punchy)
- 1/2 cup roasted red peppers, diced small (my grandmother insisted on the kind in a jar—I’ve used those and roasted my own and, truth: both work just fine)
- 1/3 cup pitted green olives, chopped (okay, black olives if that’s all you have, but use more salt to liven ’em up)
- 1/3 cup artichoke hearts, roughly chopped
- 1/4 cup sun-dried tomatoes, drained and snipped up
- 2-3 tablespoons fresh parsley, chopped (I’ve used dried in a moment of desperation, but it’s not the same…)
- 1/2 teaspoon dried oregano, or Italian seasoning (if you’re fancy, use both!)
- 1 teaspoon garlic powder (real garlic is good, but I find powder blends in better; up to you)
- Black pepper, to taste (I use a lot—you do you.)
- Handful of shredded parmesan (optional, but I’m a cheese fan so… there ya go)
How I Throw This Together (Wonkiness Expected)
- First, dump the cream cheese in a big mixing bowl; let it sit till it’s smushable—otherwise, your arms will hate you. If you’ve remembered to take it out ahead, you deserve a gold star.
- Mix (use an electric mixer, or a big spoon and loads of attitude) until it’s fluffy—but watch out, bits tend to fly!
- Add all those chopped goodies: salami, peppers, olives, artichokes, sun-dried tomatoes, and herbs. Fold it all in until the bits look sort of evenly spread—don’t panic if it seems lumpy at first; it comes together.
- This is where I usually sneak a taste and, honestly, add more pepper or salt if I feel like it. Up to you, really.
- Now, line a piece of plastic wrap (or parchment, though plastic works slightly better) on your countertop. Mound all that glorious cheese mixture into a longish, fat log shape. Try not to overthink it—nobody’s grading your log skills.
- Wrap it up tight and roll it gently so it’s all compact. (There’s always one end that looks weird; I just squish it in and ignore it.)
- Pop the wrapped log into the fridge for at least 3 hours, or overnight if you remember. Overnight makes the flavors, like, super cozy.
- Unwrap just before serving, scatter with more parsley or some extra parmesan if you’re feeling bougie.
Troubles & Fixes (AKA What I’ve Learned)
- If you accidentally add too many wet ingredients, it’ll get sad and mushy. Honestly, I did this once and just mixed in extra cheese—problem solved.
- Oh—and don’t try pressing it in a super skinny log, it just smooshes out the side. Thicker works better here (unlike my attempts at making biscotti—don’t get me started…)
Wild Experiments (What Actually Works)
- I swapped in goat cheese for one block once, and it got rave reviews (but was a touch crumbly—still tasty though).
- Chopped pepperoncini? Big hit—if you like a little zing.
- I once tried throwing in capers. Not my favorite, too much tang, but maybe you’ll like it? (Or maybe you’ll make a face like my cousin did!)
Do You Need Fancy Kitchen Gear? Eh…
A stand mixer makes it super easy but I’ve literally mashed it with a fork and my kid’s plastic spatula in rental kitchens before. If you’ve got nothing—chop, mash, mix, and call it rustic!
How To Store (If You Somehow Have Leftovers)
Keep it in an airtight container in the fridge. Should last 3-4 days. Though honestly, in my house it never lasts more than a day! One time I tried freezing it… don’t do that; the veggies get weird and watery.
Getting Fancy: How I Serve Mine
I like to plonk it on a wooden board with heaps of little breadsticks, some crostini, and—okay—sometimes potato chips. (Is that blasphemy? Maybe. Tastes good though.) During the holidays I add rosemary sprigs for that faux-festive look. Oh, and my friend once served it with pickled onions on the side, which… actually, pretty good!
Lessons Learned (a.k.a. Don’t Rush It, Trust Me)
- Letting it chill overnight is really worth it. I tried serving it right away once, and it just tasted… like chaos. Give it time to mellow.
- Mix gently when you add the chunky stuff or it’ll get pasty, and then there’s no going back. Don’t say I didn’t warn you.
FAQ, Straight From the Family Group Chat
- Q: Can I make this ahead of time?
A: Oh yeah. It’s better if you do, honestly. One evening in the fridge works magic. - Q: Can I use low-fat cream cheese?
A: I suppose so, but it’s less rich, and it can get kinda grainy. Full-fat tastes way better. (I tried once. Not my finest moment.) - Q: Is it spicy?
A: Not really—unless you add spicy salami or those pepperonicini! Up to you. - Q: Does it need to be a log? Can I just do a blob?
A: Absolutely. Believe me, I’ve done it as a mound and called it ‘rustic antipasto spread’—nobody cared.
Still curious? I’ve grabbed plenty of antipasto inspiration form sites like Ciao Florentina or checked cheese tips at Serious Eats when I want to mix things up. These folks know their stuff!
That’s the gist, friend. Toss on some Bing Crosby—or put on Mariah if it’s that kind of crowd—and enjoy every bite. If you end up with parsley in your teeth, you’re doing it right.
Ingredients
- 16 oz cream cheese, softened
- 1/2 cup diced salami
- 1/3 cup chopped pitted green olives
- 1/4 cup roasted red peppers, chopped
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp dried Italian herbs
- 1/4 tsp black pepper
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
Instructions
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1In a large mixing bowl, blend softened cream cheese until smooth using a spatula or hand mixer.
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2Stir in diced salami, chopped olives, roasted red peppers, parmesan cheese, sun-dried tomatoes, parsley, Italian herbs, and black pepper until well combined.
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3Spoon the mixture onto a piece of plastic wrap and form into a log shape, wrapping tightly.
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4Refrigerate for at least 1 hour to allow flavors to meld and for the log to firm up.
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5Before serving, unwrap the log, place on a platter, and garnish with extra parsley if desired. Serve with crackers or crostini.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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