Cheese Log with Pesto and Sun Dried Tomatoes Recipe

Introduction

This Cheese Log with Pesto and Sun-Dried Tomatoes is a deliciously creamy appetizer perfect for any gathering. Layers of flavorful cream cheese mixed with fresh pesto and sun-dried tomatoes create a delightful bite, coated with crunchy walnuts and parsley for extra texture.

Ingredients

• 16 oz cream cheese, softened
• ½ cup basil pesto
• ½ cup sun-dried tomatoes, finely chopped
• ¼ cup Parmesan cheese, grated
• ¼ cup toasted walnuts, finely chopped
• 2 tbsp fresh parsley, finely chopped
• Crackers, for serving
• Fresh vegetables, for serving

Instructions

1. Step 1: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
2. Step 2: Divide the cream cheese into two equal portions. Mix basil pesto into one half until well combined, and mix sun-dried tomatoes and Parmesan cheese into the other half.
3. Step 3: Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato mixture into a rectangle about ½ inch thick.
4. Step 4: Gently spread the pesto mixture evenly over the sun-dried tomato layer.
5. Step 5: Using the plastic wrap, carefully roll the layered mixture into a log shape. Twist the ends of the plastic wrap to seal tightly.
6. Step 6: Refrigerate the wrapped log for at least 2 hours, or until firm enough to hold its shape.
7. Step 7: Unwrap the chilled log and roll it in the finely chopped walnuts and parsley, pressing gently to coat evenly.
8. Step 8: Transfer the cheese log to a serving platter and surround with crackers and fresh vegetables. Serve chilled or at room temperature.

Tips & Variations

• Substitute toasted pecans or almonds for walnuts to vary the nutty flavor.
• Add a pinch of crushed red pepper to the pesto mixture for a subtle heat.
• Wrap the cheese log tightly in plastic wrap to prevent drying out during chilling.
• For a smoother roll, chill the individual cheese mixtures briefly before assembling.

Storage

Store the cheese log tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. Leftover cheese log can be refrigerated again but is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese log ahead of time?

Yes, the cheese log can be prepared and chilled up to 2 days in advance. Just keep it tightly wrapped in the refrigerator to maintain freshness.

What can I serve with this cheese log?

This cheese log pairs wonderfully with a variety of crackers, sliced baguette, and fresh vegetables like cucumber, bell peppers, and carrots for dipping.

Cheese Log with Pesto and Sun Dried Tomatoes Recipe

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★★★★★

4.6 from 59 reviews

This Cheese Log with Pesto and Sun-Dried Tomatoes is a flavorful and elegant appetizer perfect for gatherings. Cream cheese is divided and infused with vibrant basil pesto on one side and rich sun-dried tomatoes with Parmesan on the other, then layered, rolled, chilled, and coated with toasted walnuts and fresh parsley for a delightful crunchy finish. Served with crackers and fresh vegetables, this no-cook dish is both easy to prepare and visually appealing.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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, ensuring a creamy texture for easy mixing and spreading.
2. Add Flavor Layers: Divide the cream cheese into two equal portions. Mix basil pesto into one half until fully incorporated for a fresh herby flavor. Mix the finely chopped sun-dried tomatoes and grated Parmesan cheese into the other half to add savory depth.
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 about ½ inch thick. Then, gently spread the pesto cream cheese evenly over the sun-dried tomato layer, creating distinct flavorful layers.
4. Roll the Log: Using the plastic wrap, carefully roll the layered mixture into a tight log shape. Twist the ends of the plastic wrap to seal it well, shaping it neatly.
5. Chill: Place the wrapped log in the refrigerator and chill for at least 2 hours or until firm enough to hold its shape, allowing the flavors to meld and the log to set.
6. Coat the Log: Unwrap the chilled cheese log. Roll it in the finely chopped toasted walnuts and fresh parsley mixture, pressing gently to ensure even coating and added texture.
7. Garnish and Serve: Transfer the coated cheese log to a serving platter. Surround with crackers and fresh vegetables. Serve chilled or at room temperature as a delightful and elegant appetizer.

Notes

• For easiest spreading and mixing, allow cream cheese to soften at room temperature for about 30 minutes before preparation.
• Use good quality sun-dried tomatoes packed in oil for richer flavor; finely chop to avoid large chunks.
• To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
• The cheese log can be made up to a day in advance and kept tightly wrapped in the refrigerator.
• Serve with a variety of crackers, sliced baguette, or fresh vegetable sticks like celery and bell pepper for textural contrast.

Keywords: cheese log, cream cheese appetizer, pesto cheese log, sun-dried tomatoes, party appetizer, no-cook appetizer, easy cheese ball