Italian Antipasto Cream Cheese Log Recipe

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Rich, savory, and bursting with bold Mediterranean flavors, the Italian Antipasto Cream Cheese Log is a show-stopping appetizer perfect for entertaining. This recipe marries creamy cheese with the zesty, meaty tang of chopped cured meats, olives, sun-dried tomatoes, and fresh herbs. It’s a visual delight and a flavor bomb that brings elegance and rustic charm to your table in equal measure.

Whether you’re hosting a holiday gathering, an afternoon wine party, or looking for a standout centerpiece for your charcuterie board, this make-ahead, no-cook appetizer offers a luxurious bite every time. It’s smooth, salty, herby, and just a little bit spicy—all the best of Italy in a single, spreadable, scoopable log.

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Ingredients for Italian Antipasto Cream Cheese Log Recipe

• 16 oz (450g) cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/3 cup chopped salami or pepperoni
• 1/4 cup chopped sun-dried tomatoes (drained if in oil)
• 1/4 cup chopped green or black olives
• 1/4 cup chopped roasted red peppers
• 2 tbsp chopped fresh parsley or basil
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1/3 cup finely chopped crispy bacon (for topping)
• 1 tbsp chopped rosemary (for topping)
• Crackers, crostini, or fresh bread for serving

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Step 1: Prepare the Cheese Base

In a large mixing bowl, combine the softened cream cheese and shredded cheddar. Use a hand mixer or sturdy spatula to blend them together until smooth and fully incorporated.

Step 2: Add the Antipasto Mix-ins

Gently fold in the chopped salami (or pepperoni), sun-dried tomatoes, olives, roasted red peppers, and fresh herbs. Sprinkle in the garlic powder, red pepper flakes (if using), and a pinch of salt and black pepper. Mix until everything is evenly distributed throughout the cheese mixture.

Step 3: Shape into a Log

Lay a large piece of plastic wrap on your counter. Spoon the cheese mixture onto the center and shape it into a log using your hands and the wrap to guide the form. Wrap it tightly and refrigerate for at least 1 hour, or until firm.

Step 4: Make the Topping

While the log is chilling, prepare the topping. Mix the crispy chopped bacon and fresh rosemary together in a small bowl. This topping adds texture and a pop of flavor once the log is assembled.

Step 5: Coat and Garnish

Once the log is firm, unwrap it and place it on your serving platter. Press the bacon-rosemary mixture gently over the top to coat. Optionally, garnish with a few sprigs of fresh rosemary or extra sun-dried tomato bits for extra flair.

Step 6: Serve and Enjoy

Serve with a side of crisp crackers, crostini, or toasted baguette slices. Let it sit at room temperature for about 10–15 minutes before serving to ensure it’s perfectly spreadable.

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Estimated Nutrition (Per Serving, Approx. 2 tablespoons)

• Calories: 110
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 210mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 3g

Note: These values are estimates and may vary based on exact ingredient brands and quantities used.

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Frequently Asked Questions

1. Can I make this ahead of time?

Absolutely! It’s best when chilled for at least an hour, and it can be made up to 2 days ahead for convenience.

2. What crackers go best with it?

Buttery Ritz, water crackers, crostini, or even slices of toasted baguette pair wonderfully with this rich spread.

3. Can I make it vegetarian?

Yes, omit the salami and bacon, and replace them with chopped artichoke hearts or extra roasted peppers and olives.

4. Can I use different cheeses?

Definitely. Try swapping cheddar for shredded mozzarella, provolone, or even pepper jack for a spicy kick.

5. How can I make it spicier?

Add finely chopped hot peppers, increase the crushed red pepper flakes, or mix in some chili oil.

6. Is it gluten-free?

The log itself is gluten-free, but be sure to serve it with gluten-free crackers if needed.

7. Can I freeze the log?

It’s not recommended—cream cheese can become grainy and watery when frozen and thawed.

8. What wine pairs well with this?

Try a crisp white like Pinot Grigio or a light red like Chianti. Both complement the salty, savory notes beautifully.

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