The holidays are a perfect time to gather with friends and family. When it comes to festive snacks, a creamy cheese log is always a hit. This dish is simple to make and packed with delicious flavors that everyone loves. Plus, it’s beautiful on a platter, making your table look inviting and warm.
Why You Will Love This Cheese Log
This cheese log is a wonderful treat for any gathering. It’s easy to prepare and doesn’t take too long. The combination of creamy cheese, fresh pesto, and sweet sun-dried tomatoes creates a tasty and cozy flavor. Everyone will enjoy spreading it on crispy crackers or soft bread. It’s also a great way to impress your guests without spending hours in the kitchen.
How to Make Cheese Log
Making this cheese log is straightforward and fun. You’ll mix the ingredients, shape them, and let it chill in the fridge. The hardest part is waiting for it to firm up! Once it’s ready, you can roll it in crunchy walnuts for a great texture. It’s a perfect starter for parties or family gatherings.
What You Need
- 16 oz cream cheese, softened
- ½ cup basil pesto
- ½ cup sun-dried tomatoes
- 1 cup toasted walnuts, chopped
- ¼ cup fresh parsley, chopped
These simple ingredients come together to create something special. You may already have some of them at home!
Step-by-Step
- In a mixing bowl, combine the softened cream cheese, basil pesto, and sun-dried tomatoes. Mix until well blended.
- Shape the mixture into a log and wrap it in plastic wrap.
- Refrigerate for at least 2 hours to firm up.
- Once chilled, remove the cheese log from the wrap.
- Roll the log in the chopped walnuts and parsley until evenly coated.
- Serve with crackers or bread slices.
Following these steps is easy! You’ll be enjoying this lovely cheese log in no time.
How to Serve Cheese Log
This cheese log is great with crunchy crackers or soft bread slices. You can also pair it with fresh veggies for a colorful tray. It works well for holiday parties, family gatherings, or as a special snack at home. The vibrant colors and textures make it a wonderful addition to your table.
How to Store Cheese Log
To keep leftovers fresh, wrap the cheese log tightly in plastic wrap and store it in the fridge. It should be good for about a week. If you want to save it for later, you can freeze it before rolling in walnuts. Just let it thaw in the fridge before serving.
Recipe Tips
- Make it ahead of time. It tastes even better after a day in the fridge.
- Try using different nuts, like pecans or almonds, for a new flavor.
- For a spicier kick, add a pinch of red pepper flakes to the cheese mixture.
- If you can’t find sun-dried tomatoes, use roasted red peppers instead.
- Make sure the cream cheese is softened well for a smooth mixture.
Variations & Swaps
- Swap the basil pesto for sun-dried tomato pesto for a richer flavor.
- Try adding some crumbled feta for a tangy twist.
- For a vegetarian option, use olives instead of walnuts on the outside.
FAQs
Can I make this cheese log ahead of time?
Yes, you can prepare it a day or two in advance. It will taste even better after chilling.
How long can I keep leftovers?
Wrapped tightly, the cheese log can last about a week in the fridge.
Can I freeze the cheese log?
Yes, you can freeze it before rolling in toppings. Thaw in the fridge before serving.
What can I serve with it?
It goes well with crackers, sliced bread, cherry tomatoes, or fresh veggies.
What if I don’t have sun-dried tomatoes?
You can substitute them with roasted red peppers or chopped olives for a different flavor.
Creamy Cheese Log
Ingredients
Cheese Log Base
- 16 oz cream cheese, softened Make sure the cream cheese is softened well for a smooth mixture.
- ½ cup basil pesto Can be swapped with sun-dried tomato pesto for richer flavor.
- ½ cup sun-dried tomatoes Can be substituted with roasted red peppers if unavailable.
Coating
- 1 cup toasted walnuts, chopped Try using different nuts, like pecans or almonds, for a new flavor.
- ¼ cup fresh parsley, chopped Adds color to the coating.
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, basil pesto, and sun-dried tomatoes. Mix until well blended.
- Shape the mixture into a log and wrap it in plastic wrap.
- Refrigerate for at least 2 hours to firm up.
- Once chilled, remove the cheese log from the wrap.
- Roll the log in the chopped walnuts and parsley until evenly coated.
Serving
- Serve with crackers or bread slices, and optionally with fresh veggies for a colorful tray.
