Nothing says Christmas like a creamy Italian Cheese Log loaded with savory flavors. This festive appetizer is easy to prepare, perfect for parties, and guaranteed to wow every guest at your table.
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Why You’ll Love This Italian Cheese Log
This Italian Cheese Log shines as the ultimate Christmas appetizer because it blends bold flavors with a colorful, festive look. The creamy base of cream cheese and cheddar creates a soft, scoopable texture, while the mix-ins bring a balance of tangy, salty, and savory notes.
You’ll love how simple it is to prepare. With only about 15 minutes of hands-on time, you can have a holiday centerpiece ready to chill. Even better, it keeps well in the fridge for up to a week, so you can make it ahead without stress.
The ingredients are flexible, too. Whether you swap sour cream for yogurt, cheddar for Swiss, or even make it meat-free by leaving out the salami, this recipe adapts to your tastes and needs. It’s also budget-friendly, serving 15–20 guests with everyday pantry staples.
Visually, it’s a showstopper. Topped with sun dried tomatoes, fresh parsley, and sprigs of rosemary, the log looks like it belongs on a festive antipasto spread. Pair it with crackers and you have a cheerful, shareable bite that captures the joy of the season.
Ingredients You’ll Need
Core ingredients
Cream cheese forms the creamy base, while sour cream (or yogurt) keeps it smooth. Italian herbs like thyme, oregano, and basil add classic flavor. Garlic powder and black pepper bring depth. Freshly grated cheddar or another melting cheese adds richness.
Flavor boosters
Chopped salami gives a smoky, savory punch, though you can leave it out for a vegetarian version. Roasted peppers add sweetness, while green olives and sun dried tomatoes bring briny, tangy flavor. Minced green onion brightens everything with a mild bite.
Garnish and serving essentials
Fresh parsley and rosemary sprigs make the log look festive and fragrant. Serve it with sturdy crackers that can handle the creamy texture and chunky add-ins.
How to Make an Italian Cheese Log Step by Step
Prepare the base
In a large mixing bowl, combine softened cream cheese, sour cream, Italian herbs, garlic powder, salt, red pepper flakes, and black pepper. Stir until smooth and well blended.
Add Italian flavors
Fold in the chopped salami, roasted peppers, green olives, sun dried tomatoes, and green onion. Mix gently until evenly distributed.
Shape and chill
Line a loaf pan with plastic wrap, leaving some overhang. Spoon the mixture inside and press down to remove air pockets. Level the top, fold over the wrap, and refrigerate for at least 4 hours or up to a week. For a freeform style, wrap the mixture in plastic, roll into a log, and twist the ends before chilling.
Garnish and serve
When ready to serve, unwrap the cheese log and place it on a platter. Top with sun dried tomatoes and drizzle a little of the reserved oil. Garnish with parsley and rosemary. Let it sit closer to room temperature before serving with crackers.
Tips, Variations, and Substitutions
This recipe is flexible, which makes it perfect for holiday entertaining. If you’re out of sour cream, swap in yogurt or mayonnaise for a similar tang. For a meatless version, leave out the salami and add extra grated parmesan or artichokes for a rich flavor boost.
When it comes to cheese, avoid mozzarella, which can be bland, and choose options like Swiss or Asiago for sharper taste. Pre-shredded cheese works, but give it a quick chop so it blends smoothly.
You can also play with mix-ins. Capers, gherkins, or marinated artichokes make tasty additions. If you want more heat, use hot salami or add extra red pepper flakes. For presentation, the log can be shaped into a ball or even a wreath for a fun Christmas twist.
Make sure to chop ingredients finely so the log holds together well. Always let it warm slightly before serving for the best creamy texture and flavor release.
Storage, Serving, and Make-Ahead Guide
This Italian Cheese Log is ideal for make-ahead entertaining. Store it tightly wrapped in the fridge for up to one week. It actually tastes better when the flavors have time to mingle.
For serving, don’t bring it out straight from the fridge. Instead, let it rest at room temperature for 20–30 minutes. This softens the cheese and makes it easier to scoop. Keep crackers nearby and, if desired, provide a small cheese knife for neat serving.
Because it’s scoopable and creamy, it pairs well with sturdy crackers, toasted baguette slices, or even fresh veggie sticks.
FAQs About Italian Cheese Log
What is an Italian cheese board called?
It’s often called an antipasto platter, featuring meats, cheeses, olives, and vegetables.
How to eat goat cheese log?
Slice or spread it on bread or crackers. It can also be warmed and served over salads.
What is Italian cheese called?
There are many varieties, from parmesan and pecorino to asiago and gorgonzola.
How to make an Italian cheese platter?
Combine a mix of cheeses, cured meats, olives, bread, and seasonal fruits for a balanced spread.
Other recipes you may enjoy
- Cranberry and feta pinwheels for the holidays
- Easy Christmas cheesecake slab
- Classic beef bourguignon for Christmas dinner
- Christmas baked salmon with a festive twist
Conclusion
This Italian Cheese Log is creamy, festive, and full of savory Italian flavors. With its make-ahead convenience, flexible ingredients, and stunning presentation, it’s the perfect centerpiece for any Christmas table. Serve it with crackers, enjoy the rich flavors, and let this easy appetizer become a new holiday tradition.
You can also find more festive appetizer inspiration on my Pinterest boards.
Italian Cheese Log
Equipment
- Mixing bowl
- Loaf pan lined with plastic wrap
- Spatula
- Knife for chopping ingredients
Ingredients
- 500 g cream cheese, softened
- ⅓ cup sour cream (or yogurt/mayo)
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp basil
- ½ tsp rosemary
- ½ tsp black pepper
- 1 tsp Italian seasoning (optional swap for herbs)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp red pepper flakes (adjust to taste)
- 2 cups freshly grated cheddar or melting cheese
- 280 g roasted peppers, drained and finely chopped
- 180 g salami, finely chopped
- ¾ cup green olives, chopped
- ⅓ cup green onion, minced (3–4 stalks)
- 220 g sun dried tomato strips in oil, chopped
- ¼ cup parsley or chives, chopped
- rosemary sprigs (for garnish)
- crackers, for serving
Instructions
- Lightly grease and line a loaf pan with plastic wrap, leaving overhang.
- In a large bowl, combine cream cheese, sour cream, herbs, garlic powder, salt, pepper, and red pepper flakes. Stir until smooth.
- Fold in cheddar, roasted peppers, salami, olives, sun dried tomatoes, and green onion until evenly distributed.
- Transfer mixture into loaf pan, press down to remove air, smooth the top, and fold over plastic wrap. Refrigerate at least 4 hours or up to 1 week.
- Unwrap and place on a platter. Top with extra sun dried tomatoes, drizzle with oil, and garnish with parsley and rosemary. Serve with crackers.
