Cheese Log Recipe

Introduction

This cheese log is a delightful appetizer that combines creamy textures with vibrant flavors. Layers of basil pesto and sun-dried tomatoes create a beautiful contrast, while a crunchy walnut and parsley coating adds a perfect finishing touch. It’s an easy, elegant dish great for entertaining or casual snacking.

Ingredients

• 16 oz cream cheese, softened
• ½ cup basil pesto
• ½ cup sun-dried tomatoes, finely chopped
• ¼ cup Parmesan cheese, grated
• ¼ cup toasted walnuts, finely chopped
• 2 tbsp fresh parsley, finely chopped
• Crackers, for serving
• Fresh vegetables, for serving

Instructions

1. Step 1: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
2. Step 2: Divide the cream cheese into two equal portions. Mix basil pesto into one half until well incorporated, and mix sun-dried tomatoes and Parmesan cheese into the other half.
3. Step 3: Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato mixture into a rectangle about ½ inch thick.
4. Step 4: Gently spread the pesto mixture evenly over the sun-dried tomato layer.
5. Step 5: Using the plastic wrap, carefully roll the layered mixture into a log shape and twist the ends of the wrap to seal tightly.
6. Step 6: Chill the wrapped log in the refrigerator for at least 2 hours or until firm enough to hold its shape.
7. Step 7: Unwrap the chilled log and roll it in the finely chopped walnuts and parsley, pressing gently to coat the entire surface.
8. Step 8: Transfer the cheese log to a serving platter, surround with crackers and fresh vegetables, and serve chilled or at room temperature.

Tips & Variations

• Toast the walnuts just before chopping to enhance their flavor and crunch.
• Substitute fresh basil leaves for the pesto for a milder basil flavor.
• Add a splash of lemon juice to the cream cheese mixture for a subtle tang.
• Use different nuts like pecans or almonds for coating if preferred.

Storage

Wrap the cheese log tightly in plastic wrap and store in the refrigerator for up to 4 days. Before serving, bring it to room temperature for about 20 minutes to soften slightly. If needed, refrigerate leftovers promptly and consume within a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese log ahead of time?

Yes, it tastes even better after chilling for several hours or overnight, allowing the flavors to meld.

What can I serve with the cheese log?

It pairs well with a variety of crackers, sliced baguette, and fresh vegetables like carrots, celery, and bell peppers for dipping.

Cheese Log Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

This delicious Cheese Log recipe features a creamy blend of cream cheese combined with vibrant basil pesto and sun-dried tomatoes layered and rolled into a flavorful log. Coated with toasted walnuts and fresh parsley, it’s an elegant and easy appetizer perfect for parties or gatherings, served alongside crackers and fresh vegetables.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cheese Log:

• 16 oz cream cheese, softened
• ½ cup basil pesto
• ½ cup sun-dried tomatoes, finely chopped
• ¼ cup Parmesan cheese, grated

For the Coating:

• ¼ cup toasted walnuts, finely chopped
• 2 tbsp fresh parsley, finely chopped

For Serving:

• Crackers
• Fresh vegetables

Instructions

1. Prepare the Base: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. This creates a soft and creamy base for the cheese log.
2. Add Flavor Layers: Divide the cream cheese into two equal portions. Mix basil pesto into one half and combine the sun-dried tomatoes with Parmesan cheese in the other half. These layers bring vibrant flavors and textures.
3. Assemble the Log: Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato and Parmesan mixture into a flat rectangle about ½ inch thick. Then gently spread the pesto mixture evenly over the sun-dried tomato layer to create distinct delicious strata.
4. Roll the Log: Using the edges of the plastic wrap, carefully roll the layered mixture tightly into a log shape. Twist the ends of the wrap to seal it securely, ensuring the mixture holds together well.
5. Chill: Place the wrapped log in the refrigerator and chill for at least 2 hours, or until firm enough to hold its shape. This step solidifies the textures making slicing easier.
6. Coat the Log: Remove the plastic wrap and roll the chilled log in the finely chopped toasted walnuts and fresh parsley, pressing gently to adhere the coating uniformly all over the log.
7. Garnish and Serve: Transfer the coated cheese log to a serving platter. Surround with an assortment of crackers and fresh vegetables. Serve chilled or at room temperature as a delightful party appetizer.

Notes

• Ensure cream cheese is at room temperature before mixing to achieve a smooth texture.
• You can substitute toasted pecans or almonds for the walnuts if preferred.
• Feel free to add a pinch of black pepper or garlic powder to the cheese mixtures for extra flavor.
• The cheese log can be prepared up to a day ahead and stored tightly wrapped in the refrigerator.
• Use gluten-free crackers if serving to guests with gluten sensitivities.

Keywords: cheese log, cream cheese appetizer, pesto cheese log, party cheese recipe, sun-dried tomato cheese, easy appetizer