Cheese Antipasto Log (Print Version)
# Ingredients:
01 -
Two cups of grated cheddar cheese, freshly shredded.
02 -
9 oz roasted red peppers, diced and patted dry.
03 -
16 oz cream cheese, brought to room temperature.
04 -
⅓ cup sour cream.
05 -
A handful of green onions, chopped tiny (about ⅓ cup).
06 -
Half a teaspoon each of dried rosemary, thyme, basil, and oregano.
07 -
¾ cup green olives, roughly chopped.
08 -
1 tsp garlic powder.
09 -
1 tsp kosher salt.
10 -
1 tsp crushed red chili flakes.
11 -
6 oz sliced salami, diced up small.
12 -
7 oz jarred sun-dried tomatoes packed in oil, chopped well.
13 -
¼ cup parsley, roughly chopped for a fresh touch.
14 -
A pinch of black pepper, ½ tsp or so.
15 -
Fresh rosemary sprigs to decorate.
# Instructions:
01 -
Coat a 9x5 loaf pan with some non-stick spray. Line it with plastic wrap, leaving some hanging over the sides.
02 -
Mix all the ingredients for the cheese log until it's well blended. Taste and tweak the seasoning if needed.
03 -
Scoop the mixture into the lined pan, pressing it down firmly to remove air bubbles. Cover the top and pop it in the fridge for at least 4 hours.
04 -
Flip the chilled block onto a serving plate and peel off the wrap. Spoon some oil from the sun-dried tomatoes over the top.
05 -
Decorate with parsley and fresh rosemary. Let it soften at room temperature for a bit before pairing with crackers.
# Notes:
01 -
You can make it up to seven days before serving.
02 -
Tastes best if you let it sit out so it's not too cold.