Description
A festive and flavorful Italian Cheese Loaf perfect as a Christmas appetizer. This creamy, herb-infused cheese log is packed with roasted peppers, salami, olives, and fresh herbs, topped with sun-dried tomatoes and served with crackers. Soft and easy to scoop, it’s an ideal party snack to impress guests.
Ingredients
Scale
Cheese Log:
- 500 g cream cheese, softened
- 1/3 cup sour cream
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp rosemary
- 1/2 tsp black pepper
- 1 tsp Italian seasoning (optional, can replace individual herbs)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp red pepper/chilli flakes
- 2 cups cheddar or other cheese, freshly grated
- 280 g roasted peppers, drained and finely chopped
- 180 g salami, finely chopped
- 3/4 cup green olives, finely chopped
- 1/3 cup green onion, finely minced (3 – 4 stalks)
Topping/Serving:
- 220 g sun dried tomato strips with oil, roughly chopped
- 1/4 cup parsley, finely chopped (or chives)
- Rosemary sprigs for decoration
- Jatz or other crackers, for serving
Instructions
- Prepare the loaf pan: Spray a loaf pan with oil then line it with cling wrap, leaving an overhang for easy removal.
- Mix the cheese log ingredients: In a large bowl, combine the softened cream cheese, sour cream, herbs (thyme, oregano, basil, rosemary, black pepper or Italian seasoning), garlic powder, salt, red pepper flakes, grated cheese, roasted peppers, salami, chopped olives, and green onions. Mix thoroughly until well combined. Taste and adjust salt if necessary, keeping in mind the saltiness of the crackers.
- Shape the mixture: Scrape the cheese mixture into the prepared loaf pan and level the surface, pressing to remove any air pockets. Using a smaller pan will result in a taller loaf.
- Refrigerate: Cover the top of the loaf with the cling wrap overhang and refrigerate for at least 4 hours or up to 1 week to let flavors meld and the loaf firm up.
- Unmold the loaf: When ready to serve, turn the loaf out onto a platter and peel off the cling wrap carefully.
- Add topping and garnish: Top the cheese loaf with chopped sun dried tomato strips and drizzle the oil from the sun dried tomatoes over the top. Sprinkle with finely chopped parsley and decorate with rosemary sprigs for a festive appearance.
- Serve: Serve the cheese loaf closer to room temperature rather than fridge cold, with Jatz or your preferred crackers. The texture is soft enough to scoop with crackers, making knives optional.
Notes
- Use Philadelphia block cream cheese for best texture; if only spreadable style is available, omit the sour cream.
- Sour cream can be substituted with yogurt or mayonnaise to loosen the mixture for easy scooping.
- Choose flavorful, melting cheeses such as cheddar, Swiss, gruyere, pepper jack, or Asiago for an authentic Italian flair. Avoid mozzarella as it lacks seasoning strength.
- Freshly grate cheese for better blending; pre-shredded cheese tends to be chunkier and may require chopping.
- Use hot salami from the deli sliced and chopped for a strong flavor impact—key to the recipe.
- For a meatless version, omit salami and add 1/2 cup grated parmesan for flavor.
- Customizable add-ins include artichokes, capers, different olives, pickled vegetables, cooked chorizo, crumbled bacon, or ham.
- Instead of loaf pan, shape mixture freeform on cling wrap, roll into a sausage log, twist ends tight, refrigerate, and mold further if desired.
Nutrition
- Serving Size: 1 slice (approx. 50 g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 40 mg
