Cream Cheese Herb Log (Print Version)
# Ingredients:
→ Base
01 -
450 g cream cheese, softened
02 -
80 ml sour cream
03 -
100 g cheddar cheese, freshly grated
→ Seasonings
04 -
0.5 teaspoon dried thyme
05 -
0.5 teaspoon dried oregano
06 -
0.5 teaspoon dried basil
07 -
0.5 teaspoon dried rosemary
08 -
0.5 teaspoon black pepper
09 -
1 teaspoon garlic powder
10 -
1 teaspoon kosher salt
11 -
1 teaspoon red pepper flakes
→ Mix-ins
12 -
255 g roasted peppers, drained and chopped
13 -
170 g salami, finely chopped
14 -
110 g green olives, chopped
15 -
30 g green onions, minced
→ Topping and Garnish
16 -
200 g sun-dried tomatoes in oil, chopped
17 -
15 g parsley, chopped
18 -
Rosemary sprigs, for garnish
# Instructions:
01 -
Lightly coat a 23x13 cm loaf pan with oil spray and line with plastic wrap, allowing excess to overhang for easy removal.
02 -
In a large mixing bowl, combine cream cheese, sour cream, cheddar cheese, thyme, oregano, basil, rosemary, black pepper, garlic powder, kosher salt, and red pepper flakes until fully incorporated.
03 -
Fold in roasted peppers, salami, green olives, and green onions, ensuring even distribution throughout the mixture.
04 -
Transfer the mixture to the prepared pan, pressing firmly to eliminate air pockets. Cover with plastic wrap and refrigerate for at least 4 hours until set.
05 -
Unmold the cheese log onto a serving platter by lifting the plastic wrap and inverting. Remove the wrap carefully. Spoon chopped sun-dried tomatoes and their oil over the top.
06 -
Sprinkle with chopped parsley and decorate with rosemary sprigs. Allow to sit at room temperature for 15 minutes before serving alongside crackers.
# Notes:
01 -
For optimal texture and flavor, use freshly grated cheddar cheese and allow the cheese log to soften slightly before slicing.