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This colorful cheese log has turned into my go-to holiday starter that always amazes friends with its eye-catching layers and multi-dimensional taste. The smooth inside paired with zesty pesto and sweet-tart sun-dried tomatoes makes a show-stopping but easy centerpiece for any party.
I came up with this cheese log when hosting Christmas the first year after getting married. My husband's mom asked for my method before heading home that evening, and we've both put it on our holiday tables every year since.
- Cream cheese: Creates the smooth foundation that binds everything and works as the perfect backdrop for our added flavors
- Basil pesto: Gives a pop of green and herby garlic notes that take the whole appetizer up a notch
- Sun dried tomatoes: Offer little bursts of intense sweet-tart flavor with a hint of Mediterranean flair
- Parmesan cheese: Adds rich savory depth that works amazingly with both the pesto and tomatoes
- Toasted walnuts: Form a textured outer layer that plays against the soft inside while bringing warm nutty flavor
- Fresh parsley: Adds fresh color outside and subtle green notes that pull everything together
Easy Preparation Guide
- Mix Your Base:
- Whip the room temperature cream cheese in a big bowl until it's fluffy. This usually needs about 2 minutes with a mixer. Make sure your cream cheese is fully softened or you'll get lumps. If you're rushed, try cutting it into small pieces to soften faster.
- Add Your Flavors:
- Split the whipped cream cheese evenly into two bowls. Gently mix the pesto into one half with light folding motions to keep it airy while spreading the green color throughout. In the other bowl, stir in your chopped sun dried tomatoes and Parmesan until they're evenly mixed. Keep the colors separate for a nice visual effect.
- Build Your Log:
- Put down a big piece of plastic wrap and spread out the tomato cream cheese mix into a rectangle about 10 inches by 8 inches. An offset spatula helps get it even with clean sides. Then carefully spread the pesto mixture right on top of the tomato layer in an even thickness all the way to the edges.
- Shape It Up:
- Using the plastic wrap to help, start rolling from the long side away from you, making a tight swirl of both layers. Press gently as you go to avoid air bubbles. After rolling, twist the plastic wrap ends tightly and roll it on the counter with light pressure until you've got an even tube shape.
- Let It Set:
- Pop your wrapped log in the fridge for at least 2 hours, but leaving it overnight works even better to let flavors blend. This cooling time is crucial so your log keeps its shape when you add the coating and when you cut it later.
- Finish The Outside:
- Mix your toasted walnuts and parsley on a big plate or sheet of parchment. Unwrap your cold cheese log and roll it in this mixture, pressing lightly so it sticks all around. Use your fingers to patch any spots that need more coating by pressing the mixture right onto the log.
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The sun dried tomatoes really are the star of this dish. I tried using roasted red peppers once, but nothing matches the intense sweetness and slight chewiness that sun dried tomatoes bring to the party. My grandma loves this so much she always plants herself next to the appetizer table to sneak extra bites before dinner.
Simple Do-Ahead Wonder
This cheese log actually gets better over time as the flavors mix together in the fridge. You can make it up to three days before your party, keeping it wrapped tight without the nuts on the outside. Just add the nut coating a few hours before guests arrive for the best look. This do-ahead feature makes it great for busy holiday hosting when you want food that looks impressive but doesn't need your attention at the last minute.
Ways To Enjoy It
While crackers work great with this, you can also try it with sliced baguette, pita chips, or fresh cut veggies. For a nicer look, put the log on a wooden board with some grape bunches, apple slices, and different crackers around it. Let the cheese log warm up for about 30 minutes before serving so it's easier to spread and the flavors come through stronger.
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Tasty Twists
What's great about this cheese log pattern is how you can switch it up. Try olive tapenade instead of pesto or roasted red peppers in place of sun dried tomatoes. For something totally different, mix in herbs de Provence with lemon zest in one layer and caramelized onions in the other. The method stays the same no matter what flavors you pick. My favorite twist uses a layer with chopped artichoke hearts and fresh dill that I bring out for spring parties.
Keeping It Fresh
Got leftover cheese log? Wrap it tightly in plastic and keep it in your fridge for up to five days. It might get a bit firmer over time, but the flavors will keep developing nicely. You can also freeze parts of the finished log before adding the nut coating. Just wrap it in plastic then foil and freeze for up to a month. Let it thaw in the fridge overnight before adding the coating and serving.
Frequently Asked Questions
- → Can I prep the roll earlier?
Sure! Make it a day ahead and store in the fridge. Add the walnut-parsley coat right before serving to keep it fresh.
- → What works instead of walnuts?
If walnuts aren’t your thing, try pecans, almonds, or skip the nuts entirely for a softer finish.
- → How do I keep the roll’s shape?
Chill it for at least 2 hours, so it sets firmly. This makes coating and serving much easier.
- → What else goes with the roll?
Pair with baguette slices, pita chips, or veggie sticks—think carrots, cucumbers, or celery.
- → Can I use store-bought pesto and tomatoes?
Absolutely. Just pick high-quality pesto and tomatoes for the best flavor pop.