A Festive Italian Cheese Log is a savory and flavorful appetizer that combines creamy cheeses with Italian herbs, spices, and sun-dried tomatoes. It's perfect for the holiday season or any special occasion, offering a delightful, tangy bite that's ideal for spreading on crackers or bread. Here's how to make it:
Ingredients:
For the Cheese Log:
8 oz cream cheese, softened
8 oz ricotta cheese, drained
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup sun-dried tomatoes, finely chopped (packed in oil, drained)
1/4 cup roasted red peppers, finely chopped (optional)
1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
For the Coating:
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts or pine nuts (optional)
1/4 cup grated Parmesan cheese
1 tablespoon olive oil (optional, to help the coating stick)
Instructions:
1. Prepare the Cheese Mixture:
In a large mixing bowl, combine the softened cream cheese, ricotta cheese, Parmesan cheese, and mozzarella cheese. Stir until smooth and well-combined.
Add the finely chopped sun-dried tomatoes, roasted red peppers (if using), fresh basil, oregano, garlic powder, onion powder, salt, and pepper. Mix everything until evenly distributed.
Taste the mixture and adjust seasoning as needed, adding more salt, pepper, or herbs to suit your preferences.
2. Shape the Cheese Log:
Lay a piece of plastic wrap or parchment paper on your counter. Transfer the cheese mixture onto the paper, shaping it into a log form (about 8-10 inches long) with your hands. Use the plastic wrap or paper to smooth out the sides of the log and make it more uniform in shape.
Refrigerate the cheese log for at least 2 hours (or overnight) to firm up and allow the flavors to meld together.
3. Prepare the Coating:
While the cheese log is chilling, prepare the coating by combining the chopped parsley, walnuts or pine nuts (if using), and Parmesan cheese in a shallow dish or plate.
If you want the coating to stick better, drizzle the olive oil over the mixture and stir gently.
4. Coat the Cheese Log:
Once the cheese log has chilled and firmed up, remove it from the refrigerator.
Roll the log in the coating mixture, gently pressing the herbs, nuts, and cheese into the surface to ensure it adheres evenly. Make sure all sides of the log are covered.
5. Serve:
Place the finished cheese log on a serving platter and serve with crackers, fresh sliced baguette, or vegetable crudités for dipping.
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