Description
This Festive Holiday Antipasto Cream Cheese Log is a stunning and flavorful appetizer perfect for holiday parties and gatherings. Creamy, smooth cream cheese is topped with a vibrant mix of olives, roasted red peppers, fresh herbs, and dried cranberries, creating a savory and elegant dish that’s sure to impress. Serve it with crackers, crostini, or fresh bread for a crowd-pleasing appetizer everyone will love!
Ingredients
Scale
- 16 oz cream cheese, softened (2 blocks)
- 1/2 cup mixed olives (green and black), finely chopped
- 1/4 cup roasted red peppers, drained and diced
- 2 tbsp dried cranberries
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp garlic powder
- 1 tsp olive oil (optional, for mixing the toppings)
- Crackers, crostini, or bread for serving
Instructions
- In a medium bowl, mix the softened cream cheese with garlic powder until smooth.
- Lay a piece of plastic wrap on the counter. Place the cream cheese mixture onto it and shape it into a log. Wrap tightly and refrigerate for at least 30 minutes to firm up.
- Meanwhile, finely chop the olives, roasted red peppers, and fresh herbs. Mix them in a small bowl with a drizzle of olive oil (optional) to combine.
- Unwrap the chilled cream cheese log and place it on a serving platter. Gently press the olive, pepper, and herb mixture evenly over the surface of the log, covering it completely.
- Sprinkle dried cranberries over the top for a pop of color and tartness. Garnish with extra parsley or rosemary if desired.
- Serve with crackers, crostini, or bread, and enjoy!
Notes
- To prepare ahead of time, shape and chill the cream cheese log up to 24 hours in advance, adding the toppings just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For extra Mediterranean flavor, add chopped sun-dried tomatoes or a sprinkle of crushed red pepper flakes.
- Customize the toppings with ingredients like chopped nuts (e.g., walnuts or pistachios) for added texture and flavor.
- Prep Time: 10 minutes
- Chill Time: 30 minutes