Festive Aussie Antipasto Cream Cheese Log
A delightful appetizer featuring herbs and seasoned vegetables, perfect for gatherings and celebrations.
Ingredients
Cream Cheese Base
- 500 g 2 x 250g blocks of cream cheese, softened Ensure it's softened to prevent lumps.
- 125 ml 1/2 cup chopped roasted red peppers Adds a sweet and smoky note.
- 125 ml 1/2 cup green and black olives, chopped For a briny kick.
- 125 ml 1/2 cup marinated artichoke hearts, finely diced Brings tender elegance.
- 60 ml 1/4 cup sun-dried tomatoes, finely chopped Provides a tangy depth.
- 25 g 1/4 cup grated Parmesan cheese For a rich, cheesy flavor.
- 1 tsp 1 teaspoon lemon myrtle or lemon zest For a fresh citrus burst.
- 15 ml 1 tablespoon finely chopped bush tomato pieces (optional) For an Australian twist.
- 15 ml 1 tablespoon olive oil or truffle oil Adds a luxurious touch.
- to taste Salt and cracked black pepper Enhances the flavors.
Herb Crust
- 125 ml 1/2 cup finely chopped fresh parsley For vibrant color and freshness.
- 60 ml 1/4 cup fresh dill, finely chopped For a herbaceous aroma.
- 60 ml 1/4 cup fresh basil, finely chopped To round out the flavor profile.
Instructions
Preparation
- In a mixing bowl, combine softened cream cheese, roasted red peppers, olives, artichoke hearts, sun-dried tomatoes, Parmesan cheese, lemon myrtle, bush tomato pieces (if using), and olive oil. Season with salt and cracked black pepper. Mix until well combined.
- Shape the mixture into a log. Roll carefully to maintain its shape.
- Roll the log in the finely chopped parsley, dill, and basil, pressing gently to ensure the herbs stick.
- Chill the log in the refrigerator for at least one hour to firm up.
Serving
- Slice the log into rounds or place it on a platter, optionally garnished with roasted macadamia nuts.
Notes
Best served as part of a charcuterie board. Consider using low-fat cream cheese or Greek yogurt for a healthier version.