If you're looking for a show-stopping appetizer that's simple yet sophisticated, the Antipasto Cream Cheese Log Recipe is a game changer. It's perfect for parties, potlucks, or that warm-up-the-weekend snack because it comes together in a flash and brings bold, savory flavors with every bite.
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What Sets This Apart
This recipe blends tangy cream cheese with briny olives, sweet roasted peppers, fruity cranberries, and fresh herbs for a complex but harmonious flavor that's sure to impress. It's not just another spread; it's an experience.
- Consistent Results: The balance of textures and flavors is reliable every time you make it.
- Rich, Balanced Flavor: The olives and herbs give depth while dried cranberries add a surprising pop.
- Pantry-First Ingredients: Most items are pantry staples, making this easy to pull together last-minute.
- Weeknight Friendly: With only 20 minutes of prep and no cooking, it's a breeze to whip up anytime.
Ingredient Snapshot
I always recommend using high-quality olives and fresh herbs for this Antipasto Cream Cheese Log Recipe. They make the biggest difference in flavor. And softened cream cheese ensures that smooth, glossy texture that everyone loves.
- Cream Cheese: Choose full-fat softened cream cheese for the creamiest base that shapes easily.
- Mixed Olives: Get a jar with green and black olives, pitted and chopped finely for perfect distribution.
- Roasted Red Peppers: Drain well to avoid adding extra moisture to your log.
- Dried Cranberries: Adds sweet chewiness - no substitutes needed.
- Fresh Parsley & Rosemary: Chop finely to release fresh aromas and avoid overpowering any bite.
- Garlic Powder: Gives a gentle garlic note without turning the log gritty.
- Olive Oil (Optional): Adds a subtle sheen and binds toppings for a beautiful finish.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Antipasto Cream Cheese Log Recipe
Step 1 - Prep & Season
Start by making sure your cream cheese is completely softened at room temperature-this step is essential. If it's too cold, you'll struggle to mix evenly, and you'll lose that velvety texture. Once softened, transfer it to a medium bowl. Add your finely chopped olives first, folding gently but thoroughly so that salty bursts spread through every creamy bite.
Step 2 - Build Flavor
Next, fold in the roasted red peppers carefully to preserve their sweet juiciness and vibrant red color. Mix in the chewy dried cranberries, which add a wonderful contrast, then sprinkle in fresh chopped parsley and rosemary. These herbs bring a lively freshness and woodsy aroma, rounding out the flavor beautifully. Finish with garlic powder and, if you want, a drizzle of olive oil to marry the ingredients together and give a light glossy finish.
Step 3 - Finish for Best Texture
Transfer your mixture onto plastic wrap and shape it into a tight, smooth log. Wrapping tightly is crucial - it helps the log hold its shape and keeps it from drying out. Refrigerate for at least two hours. During this chill time, the flavors mingle, which is when this Antipasto Cream Cheese Log Recipe really shines. Once firm, unwrap and roll the log in extra fresh parsley for an eye-catching green coat. Garnish with rosemary sprigs for that inviting rustic look, then serve with your favorite crackers and breads.
Cook's Notes & Tricks
I've found that the key to a smooth and visually inviting Antipasto Cream Cheese Log Recipe is patience with chilling and attention to ingredient texture. Avoid rushing to serve right after mixing. Also, finely chopping the olives and herbs ensures every slice has a balanced flavor without any one ingredient overpowering the others.
- Doneness Cue: The log should feel firm to the touch before slicing, but not rock hard.
- Temperature Trick: Always start with room-temp cream cheese to avoid lumps and graininess.
- Make-Ahead Move: This log can be made a day ahead, which actually enhances the flavor blend.
- Avoid This Pitfall: Don't skip the plastic wrap tight roll; loose logs can crumble or dry out.
Serve & Enjoy
Finishing Touches
I love serving this antipasto log with a variety of crackers, from buttery water crackers to crunchy crostini. The mix of textures makes each bite exciting. Adding fresh rosemary sprigs as garnish not only looks beautiful but also adds an aromatic invitation that complements the log's herbaceous notes perfectly.
Pairs Beautifully With
This Antipasto Cream Cheese Log Recipe pairs wonderfully with crisp white wine or a light sparkling rosé. Alongside fresh veggies like sliced cucumbers, bell peppers, or cherry tomatoes, you get a refreshing balance that brightens the rich cream cheese and briny olives.
Simple Plating Wins
For effortless style, slice the log into rounds and fan them neatly on a wooden board. Scatter some olives, grapes, or nuts around for color and crunch. If you're feeling festive, place small herb sprigs between slices for a fresh, inviting presentation that impresses without much effort.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store your leftover log in an airtight container or wrap tightly with plastic wrap. It keeps well in the fridge for up to 4 days. You'll notice the flavors deepen over time, but the texture remains creamy and enjoyable, as long as it's sealed to prevent drying out.
Freezing Tips
Freezing isn't ideal for this recipe because the cream cheese texture changes after thawing. If you must freeze, wrap the log tightly twice with plastic and place in a freezer bag for up to 1 month. Thaw in the fridge overnight and expect a slightly softer texture but still tasty.
Reheating Antipasto Cream Cheese Log Recipe Without Drying Out
This recipe is best served cold or at room temperature. If you prefer it less chilled, take it out of the fridge 20 minutes before serving to soften naturally. Avoid microwave heating as it can cause separation and a greasy surface. The room-temp approach maintains the creamy, glossy texture that makes this log so inviting.
Frequently Asked Questions
Absolutely! Just serve it with gluten-free crackers or fresh veggies instead of bread or crostini.
Dried cherries or currants work well as substitutes, providing a similar chewy texture and slight sweetness.
Fresh garlic is stronger and can make some bites overpowering, so if you use it, mince very finely and add sparingly.
You can prepare and refrigerate the log up to 24 hours ahead. The flavors meld beautifully over that time, so it's even better the next day.
Final Thoughts
PrintFull Recipe
Antipasto Cream Cheese Log Recipe
A creamy and flavorful antipasto cream cheese log featuring a mix of olives, roasted red peppers, dried cranberries, and fresh herbs. This easy no-cook appetizer is perfect for entertaining and pairs wonderfully with crackers, crostini, or bread.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Base
- 16 oz of softened cream cheese (equivalent to 2 blocks)
Mix-ins
- ½ cup of finely chopped mixed olives (green and black)
- ¼ cup of drained and diced roasted red peppers
- 2 tablespoons of dried cranberries
- 2 tablespoons of finely chopped fresh parsley
- 1 teaspoon of finely chopped fresh rosemary
- ½ teaspoon of garlic powder
- 1 teaspoon of olive oil (optional, to blend the toppings)
To Serve
- Crackers, crostini, or bread for serving
Instructions
- Prepare Cream Cheese: Begin by ensuring your cream cheese is at room temperature to achieve a smooth and creamy texture. Place the 16 oz of softened cream cheese into a medium-sized mixing bowl.
- Incorporate Olives and Peppers: Add the ½ cup of finely chopped mixed olives, mixing evenly to distribute the briny flavors. Gently fold in the ¼ cup diced roasted red peppers, which add sweetness and vibrant color.
- Add Cranberries and Herbs: Sprinkle in 2 tablespoons of dried cranberries for a chewy contrast, then add 2 tablespoons of finely chopped fresh parsley and 1 teaspoon of finely chopped fresh rosemary. Mix thoroughly to infuse the herbaceous aroma throughout the mixture.
- Season and Optional Oil: Add ½ teaspoon of garlic powder to season the log subtly. If desired, drizzle in 1 teaspoon of olive oil to enhance texture and add a slight sheen, then mix to combine.
- Shape and Chill: Lay out a piece of plastic wrap and transfer the mixture onto it. Shape into a log by tightly wrapping the mixture with the plastic wrap. Refrigerate for at least 2 hours to let the flavors meld and the log firm up for easier slicing.
- Coat and Garnish: Once firm, unwrap the log and roll it in additional chopped fresh parsley to create a vibrant green coating. Garnish the serving platter with rosemary sprigs for an elegant presentation.
- Serve: Present the antipasto cream cheese log alongside a selection of crackers, crostini, or sliced bread, ready for guests to enjoy.
Notes
- Allowing cream cheese to soften at room temperature is vital for a creamy and smooth finished texture.
- Use a mix of green and black olives for depth of flavor and color contrast.
- Fresh herbs can be substituted with dried if fresh are unavailable, but use about one-third of the amount and hydrate if possible.
- The olive oil is optional but helps the toppings adhere better and adds a slight richness.
- Chilling for at least 2 hours is important to let the flavors meld and the log firm up for neat slicing.
- Serve within 2 days for optimal freshness and flavor.
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