Creamy Cheese Log
A delightful and creamy cheese log made with cream cheese, basil pesto, and sun-dried tomatoes, perfect for festive gatherings.
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.
Notes
Make it ahead of time for improved flavor. It lasts about a week in the fridge. If you want to save it for later, you can freeze it before rolling in walnuts. Let it thaw in the fridge before serving.