Cream Cheese Herb Log

Cream cheese logs are my answer when the party calls for something just a little extra This recipe brings together rich cheese tangy vegetables and savory salami for a showstopping appetizer that is as easy to make as it is to serve Whether for a holiday table or a regular Sunday spread this flavorful log always disappears fast

I first served this at a bustling family reunion in the heat of summer and it became the centerpiece of our snack table Now every gathering feels incomplete without this colorful log

Ingredients

• Cream cheese: Use full fat for the best flavor and let it come to room temperature for easy mixing Look for blocks not tubs for creamier results
• Sour cream: Adds tang and helps blend the cheeses into a smooth mix
• Herbs thyme oregano basil rosemary: Dried herbs offer depth and savory complexity Choose high quality dried herbs or crush them just before using to release oils
• Black pepper: Grounds fresh for a touch of warmth and balance
• Garlic powder: Boosts the savory note in the cheese base
• Kosher salt: Essential for rounding out all the flavors evenly throughout the log
• Red pepper flakes: Bring a gentle heat but you can add more or less to taste
• Cheddar cheese: Freshly grated melts into the mix for better texture and sharper flavor pre shredded does not work as well
• Roasted peppers: Choose peppers with no char and pat dry before chopping Vibrant sweet red peppers really shine
• Salami: Finely chopped for bold bites throughout Use a quality hard salami for best texture
• Green olives: Briny and bright select firm olives and chop into small pieces
• Green onion: Adds zest and crunch Look for bright green tops and crisp stems
• Sun dried tomatoes in oil: Chopped finely these bring concentrated tomato flavor and a little extra richness Reserve some for the topping
• Parsley: Choose fresh flat leaf for garnish and bright herb flavor
• Rosemary sprigs: Lay over the log before serving for that fresh green look and classic aroma

Step-by-Step Instructions

Prepare the Loaf Pan:

Line your nine by five inch loaf pan with plastic wrap pressing it into the corners and leaving enough overhang to pull out the log later Spray lightly with oil to help release

Mix the Base:

In a large bowl beat softened cream cheese and sour cream until smooth Use a hand mixer to aerate well

Add Seasoning and Cheddar:

Sprinkle in dried herbs black pepper garlic powder kosher salt and red pepper flakes Mix thoroughly before folding in the freshly grated cheddar cheese

Fold in the Fillings:

Gently stir in roasted chopped peppers finely chopped salami green olives minced green onions and chopped sun dried tomatoes Save a few tablespoons of sun dried tomatoes for topping later

Fill and Chill:

Spoon the mixture into the prepared loaf pan pressing down firmly with a spatula to eliminate air pockets Smooth the top cover with the overhanging plastic and refrigerate for at least four hours or overnight for best flavor

Unmold and Garnish:

Lift the chilled log out of the pan using the plastic wrap Turn it onto a platter and peel away the wrap Spread reserved sun dried tomatoes with their oil on top Sprinkle over chopped parsley and tuck a few rosemary sprigs along the sides for garnish

Let Warm Slightly and Serve:

Allow the log to sit out for ten to fifteen minutes so it softens a bit before slicing Serve with crackers or crisp vegetables

Pin it

One of my secrets is using extra sun dried tomatoes right on top They give a burst of color and flavor and remind me of my sister who used to sneak them while we cooked together Nothing beats sharing this at a table crowded with friends

How To Store Cheese Logs

This log stores beautifully tightly wrapped in the refrigerator for up to five days If you plan to serve at a later time leave off the final garnish until just before serving Freezing is possible but may slightly change the texture due to the dairy content Slice before freezing if you want handy portions

Simple Ingredient Swaps

You can swap in other nuts or seeds for the salami to make this vegetarian Try diced sharp provolone or fontina instead of cheddar for a new twist Kalamata olives or capers add more briny flavor in a pinch Fresh bell peppers can replace the jarred roasted kind just roast well and pat dry

Perfect Serving Suggestions

Always offer with a mix of crisp crackers and raw veggies Sturdy toasted baguette slices are also wonderful This log pairs especially well with white wines and sparkling drinks Add thinly sliced apples or pears alongside for a sweet counterpoint

Brief History

Cheese logs came into vogue in American entertaining during the mid twentieth century offering ease and variety on snack tables The mix and match approach allowed home cooks to get creative turning humble pantry ingredients into retro party stars This recipe builds on that tradition with bolder flavors and modern touches

Pin it

Frequently Asked Questions

→ What cheeses are used for the log?

This appetizer features a base of cream cheese and freshly grated cheddar cheese, giving it a creamy texture and sharp flavor.

→ Can I prepare the cheese log ahead?

Yes, it can be assembled and chilled up to a day in advance. Let it rest at room temperature slightly before serving.

→ What herbs are included for flavor?

The mixture is seasoned with thyme, oregano, basil, and rosemary, providing an aromatic, savory profile.

→ Is salami necessary or can I omit it?

Salami adds a savory, meaty note but can be omitted for a vegetarian-friendly spread, if desired.

→ How should I serve the cheese log?

Present it on a platter topped with sun-dried tomatoes and fresh herbs. Serve with crackers or crusty bread for easy scooping.

→ Can I substitute the roasted peppers?

Roasted red peppers add sweetness and color. Roasted yellow peppers or marinated artichokes also work well.