Cheese Log Pesto Tomatoes (Print Version)
# Ingredients:
→ Cheese Log Base
01 -
½ cup finely chopped sun-dried tomatoes
02 -
16 oz softened cream cheese
03 -
¼ cup grated Parmesan cheese
04 -
½ cup pesto with basil
→ Outer Coating
05 -
2 tbsp minced fresh parsley
06 -
¼ cup chopped and toasted walnuts
→ Sides
07 -
Raw veggies
08 -
Crackers for dipping
# Instructions:
01 -
Use a hand mixer to whip the cream cheese in a bowl until smooth and fluffy.
02 -
Split the whipped cream cheese in half. Stir pesto into one portion, and blend Parmesan with sun-dried tomatoes into the other.
03 -
On a flat surface, place a sheet of plastic wrap. Form a rectangle with the tomato blend, roughly half an inch thick. Spread the pesto layer evenly on top.
04 -
Carefully roll the layered mixture into a log, using the plastic wrap to help. Twist the ends of the wrap tight.
05 -
Chill the cheese log in the fridge for a minimum of 2 hours or until firm enough to hold together.
06 -
Remove the wrap from the chilled log. Coat the log evenly with chopped walnuts and parsley, pressing them into place gently.
07 -
Move the cheese log to a serving dish, surround it with crackers and veggies, and enjoy chilled or at room temperature.
# Notes:
01 -
Chilling the log first makes it easier to coat smoothly.