Cheese Log with Pesto and Sun Dried Tomatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
