Italian Cheese Log
A make-ahead cheese log packed with salami, olives, peppers, herbs, and cheese, topped with sun-dried tomatoes and served with crackers.
By Cookin' Kitchen
- Prep: 20 minutes
- Servings: 15 servings
Recipe
Italian Cheese Log
A make-ahead cheese log packed with salami, olives, peppers, herbs, and cheese, topped with sun-dried tomatoes and served with crackers.
Cookin' · https://cookin.club/recipes/italian-cheese-log
- Prep
- 20 minutes
- Servings
- 15
Ingredients
For 15 servings
Cheese log
Topping and serving
Equipment
- Loaf pan
- Plastic wrap
- Platter
Instructions
Step 1: Spray a loaf pan with oil, then line it with plastic wrap, leaving an overhang.
Step 2: Mix the cheese log ingredients together. Taste and adjust the salt if needed, bearing in mind the saltiness of the crackers you plan to serve with it.
Step 3: Scrape the mixture into the loaf pan and level the surface, pressing to remove air pockets. A smaller pan makes a taller loaf.
Step 4: Cover with the overhanging plastic wrap and refrigerate for at least 4 hours, or up to 1 week.
Step 5: Turn the log out onto a platter and peel off the plastic wrap.
Step 6: Top with the sun-dried tomatoes and pour the oil over them. Garnish with parsley and rosemary sprigs.
Step 7: Serve closer to room temperature than fridge-cold, with crackers. Knives for spreading are optional; the log is soft enough to scoop with crackers.
Notes
Ingredient options
If your cream cheese is the softer, spreadable kind, leave out the sour cream.
Use yogurt or mayonnaise instead of sour cream.
Choose a flavored melting cheese such as cheddar, Swiss, Gruyere, pepper jack, or Emmenthal. Asiago gives it an Italian cheese option. Skip mozzarella, which does not have enough seasoning for this recipe.
Freshly grate the cheese for finer strands. If using pre-shredded cheese, chop it roughly.
For a meatless version, omit the salami and add 1/2 cup grated Parmesan. Other possible additions include artichokes, capers, chopped pickles, other olives, or pickled vegetables.
Shape and storage
To shape the mixture without a loaf pan, scrape it onto plastic wrap, shape it roughly into a log, then roll it up and twist the ends to tighten. After chilling, you can refine the shape. The log can be kept for up to a week, subject to the salami's shelf life.
Nutrition per serving
- Calories
- 278 kcal
- Fat
- 24 g
- Saturated fat
- 12 g
- Carbohydrates
- 6 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 9 g
- Sodium
- 876 mg
- Cholesterol
- 64 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This savory cheese log brings together salami, olives, roasted peppers, green onion, cheese, and Italian herbs. Chill it until firm, then finish with sun-dried tomatoes, their oil, parsley, and rosemary.
Serve it with crackers for a festive appetizer to share. Make it in a loaf pan or shape it into a log by hand.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment