Name: Italian Cheese Log
Ingredients: 1 lb. cream cheese (2 8oz. packages); ⅓ cup sour cream; 2 cups mild cheddar cheese (or Asiago, Pepper Jack, Gruyere, etc. don’t use mozzarella due to lack of enough flavor), freshly grated; 9 oz. roasted red peppers, drained and finely chopped; 6 oz. salami or soprasseto, finely chopped; 1 cup green olives, preferably Castelvetrano imported from Italy, finely chopped; ½ cup green onions or scallions, finely minced; ½ tsp. EACH: thyme, basil, rosemary, and black pepper; 1 tsp. EACH: garlic powder, red pepper flakes; Serve with your favorite crackers or mini toasted bread slices; 8 oz. sun-dried tomato strips WITH the oil, roughly chopped; ¼ cup Italian parsley, finely chopped (or chives can be used); Fresh rosemary sprigs; ½ cup grated parmesan; artichokes; capers; black olives; prosciutto; bacon (cooked); capicola (hot cappy)

Ingredients

Scale

1 lb. cream cheese (2 8oz. packages)
⅓ cup sour cream
2 cups mild cheddar cheese (or Asiago, Pepper Jack, Gruyere, etc. don’t use mozzarella due to lack of enough flavor), freshly grated
9 oz. roasted red peppers, drained and finely chopped
6 oz. salami or soprasseto, finely chopped
1 cup green olives, preferably Castelvetrano imported from Italy, finely chopped
½ cup green onions or scallions, finely minced
½ tsp. EACH: thyme, basil, rosemary, and black pepper
1 tsp. EACH: garlic powder, red pepper flakes
Serve with your favorite crackers or mini toasted bread slices

Topping

8 oz. sun-dried tomato strips WITH the oil, roughly chopped
¼ cup Italian parsley, finely chopped (or chives can be used)

Garnish

Fresh rosemary sprigs

Add-In Options:

½ cup grated parmesan
artichokes
capers
black olives
prosciutto
bacon (cooked)
capicola (hot cappy)

Cook Mode Prevent your screen from going dark

Instructions

Spray a loaf pan with cooking spray and then line it with plastic cling wrap with an overhang.
Mix all of the cheese log ingredients together.
Scrape into the loaf pan with a rubber spatula, pressing down to remove any air pockets; level off the surface (a smaller pan = a taller loaf).
Cover with the overhanging plastic cling wrap and refrigerate for 4 hours or more (up to 1 week).
Turn out onto a serving platter and peel off the cling wrap.
Top with sun-dried tomatoes and pour over the oil.
Garnish Italian parsley and rosemary sprigs for a festive appearance.
Serve with crackers and little cheese knives for spreading onto crackers.