Holiday Cheese Log with Pesto and Sun-Dried Tomatoes Recipe

Introduction

This Cheese Log with Pesto and Sun-Dried Tomatoes is a festive and flavorful appetizer perfect for any gathering. Creamy layers of cheese combine with vibrant pesto and tangy sun-dried tomatoes, all rolled in toasted walnuts and fresh parsley for a delightful presentation.

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 the basil pesto into one half until well combined. Mix the 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 to seal tightly.
6. Step 6: Refrigerate the wrapped log 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 toasted walnuts and parsley, pressing gently to coat evenly.
8. Step 8: Transfer to a serving platter and surround with crackers and fresh vegetables. Serve chilled or at room temperature.

Tips & Variations

• Toast the walnuts fresh to enhance their flavor before chopping.
• Substitute sun-dried tomatoes with roasted red peppers for a milder taste.
• Add a sprinkle of crushed red pepper flakes to the pesto mixture for a spicy kick.
• Use fresh basil leaves inside the log for added texture and aroma.

Storage

Store the cheese log wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Before serving, allow it to sit at room temperature for 15–20 minutes to soften slightly. If leftovers remain, re-chill promptly and consume within the storage time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese log ahead of time?

Yes, making the cheese log a day in advance is ideal as it allows flavors to meld and makes rolling easier. Just keep it refrigerated until serving.

What can I serve alongside the cheese log?

It pairs wonderfully with a variety of crackers and fresh vegetables such as cucumber slices, bell pepper strips, and cherry tomatoes for a balanced and colorful appetizer platter.

Holiday Cheese Log with Pesto and Sun-Dried Tomatoes Recipe

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★★★★★

4.7 from 53 reviews

• Author: anna
• Total Time: 2 hours 20 minutes
• Yield: 12 servings 1x

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Description

This festive Cheese Log with Pesto and Sun-Dried Tomatoes is a creamy and flavorful appetizer perfect for holiday gatherings. It features a smooth cream cheese base layered with vibrant basil pesto and tangy sun-dried tomatoes mixed with Parmesan. Rolled into a log and coated in toasted walnuts and fresh parsley, this elegant appetizer pairs beautifully with crackers and fresh vegetables.

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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

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Instructions

1. Prepare the Base: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy to ensure a creamy texture for the log.
2. Add Flavor Layers: Divide the cream cheese into two equal portions. Mix the basil pesto into one portion until well incorporated. In the other portion, mix the finely chopped sun-dried tomatoes with grated Parmesan cheese.
3. Assemble the Log: Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato and Parmesan mixture into a rectangle approximately ½ inch thick. Then gently spread the pesto mixture evenly over the sun-dried tomato layer.
4. Roll the Log: Using the plastic wrap, carefully roll the layered mixtures into a log shape, ensuring the layers stay intact. Twist the ends of the plastic wrap to seal tightly and secure the shape.
5. Chill: Place the wrapped log in the refrigerator and chill for at least 2 hours, or until the log becomes firm enough to hold its shape without collapsing.
6. Coat the Log: Remove the chilled log from the refrigerator and unwrap it. Roll the log in finely chopped toasted walnuts and fresh parsley, pressing gently to cover the entire surface evenly.
7. Garnish and Serve: Transfer the coated cheese log to a serving platter. Surround it with crackers and fresh vegetables for a colorful and appealing presentation. Serve chilled or at room temperature for best flavor.

Notes

• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Use good quality basil pesto and sun-dried tomatoes packed in oil for more vibrant flavor.
• To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, then chop finely.
• The cheese log can be made a day ahead and kept refrigerated, wrapped tightly in plastic wrap.
• Variations: Substitute toasted pecans or almonds for walnuts, or add a sprinkle of chili flakes inside for a spicy kick.
• Serve with a variety of crackers and fresh veggies such as cucumber slices, bell pepper strips, and cherry tomatoes for a festive appetizer platter.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Keywords: Cheese log, Pesto appetizer, Sun-dried tomato cheese, Holiday appetizer, Cream cheese recipe