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Holiday Cheese Log with Pesto and Sun-Dried Tomatoes Recipe

★★★★★

4.7 from 53 reviews
  • Author: anna
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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 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

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Find it online: https://recipiana.com/holiday-cheese-log-with-pesto-and-sun-dried-tomatoes-recipe/