Description

This Delicious Festive Holiday Antipasto Cream Cheese Log is a flavorful appetizer perfect for holiday gatherings and parties. Combining creamy full-fat cream cheese with a vibrant mix of roasted red peppers, Kalamata and green olives, sun-dried tomatoes, and fresh herbs, this recipe creates a zesty, savory log topped with toasted pecans for crunch. It’s easy to prepare ahead of time and serves eight guests, making it an ideal festive starter or snack to impress your friends and family.

Ingredients

Scale

Antipasto Mixture

8 oz Cream Cheese (full-fat, softened)
1 teaspoon Garlic Powder
1 teaspoon Black Pepper (season to taste)
1 cup Roasted Red Peppers (finely chopped and patted dry)
1/2 cup Kalamata Olives (finely chopped)
1/2 cup Green Olives with Pimentos (finely chopped)
1/2 cup Sun-Dried Tomatoes (oil-packed, drained and chopped)
1/4 cup Fresh Parsley (minced)
1/4 cup Chopped Pepperoncini (optional)

Coating

1 cup Toasted Pecans (or walnuts as an alternative)
2 tablespoons Olive Oil (optional)

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Instructions

Soften Cream Cheese: Take the full-fat cream cheese out of the refrigerator and allow it to soften to room temperature for about 30 minutes. This will make it easier to combine with the antipasto ingredients.
Chop Antipasto Ingredients: Finely chop the roasted red peppers, Kalamata olives, green olives with pimentos, sun-dried tomatoes, fresh parsley, and optional pepperoncini. Pat the roasted red peppers dry to avoid excess moisture in the mixture.
Mix Antipasto Base: In a medium mixing bowl, combine all chopped antipasto ingredients along with garlic powder and black pepper. Mix thoroughly to distribute the flavors evenly.
Fold Into Cream Cheese: Stir half of the antipasto mixture into the softened cream cheese gently folding until well incorporated, creating a creamy, flavorful base.
Form and Refrigerate Log: Lay out plastic wrap on a flat surface, spoon the cream cheese and antipasto mixture onto it, and shape it into a log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to firm up and allow flavors to meld.
Prepare Coating: In a bowl, combine the remaining half of the antipasto mixture with the toasted pecans. Optionally, drizzle 2 tablespoons of olive oil and mix to help bind and add moisture to the coating.
Coat the Log: Unwrap the chilled cream cheese log from the plastic wrap and carefully roll it in the pecan and antipasto mixture to coat the outside evenly, pressing gently to adhere.
Slice and Serve: Slice the antipasto cream cheese log into rounds and serve chilled for best flavor and texture. It pairs wonderfully with crackers, bread, or vegetable sticks.

Notes

Soften cream cheese completely before mixing to ensure smooth consistency.
Pat roasted red peppers dry to prevent watery cream cheese mixture.
Use toasted pecans or walnuts interchangeably based on preference.
For a nut-free version, omit nuts and roll in extra chopped olives or roasted peppers instead.
This log can be made a day in advance and stored in the refrigerator, wrapped tightly.
Serve with assorted crackers or sliced baguette for an elegant appetizer tray.