Holiday Cheese Log with Pesto and Sun-Dried Tomatoes
A festive, layered appetizer featuring creamy cheese infused with vibrant pesto and tangy sun-dried tomatoes, rolled in toasted walnuts and parsley for an elegant touch.
Ingredients:
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.
2. Add Flavor Layers:
Divide the cream cheese into two equal portions.
In one half, mix in the basil pesto until well incorporated.
In the other half, mix in the sun-dried tomatoes and Parmesan cheese.
3. Assemble the Log:
Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato mixture into a rectangle, about ½ inch thick.
Gently spread the pesto mixture evenly over the sun-dried tomato layer.
4. Roll the Log:
Using the plastic wrap, carefully roll the layered mixture into a log shape. Twist the ends of the plastic wrap to seal tightly.
5. Chill:
Place the wrapped log in the refrigerator and chill for at least 2 hours, or until firm enough to hold its shape.
6. Coat the Log:
Unwrap the chilled log. Roll it in the finely chopped walnuts and parsley, pressing gently to coat the entire surface.
7. Garnish and Serve:
Transfer the cheese log to a serving platter. Surround with crackers and fresh vegetables. Serve chilled or at room temperature.
