Antipasto Cream Cheese Log Recipe: I make this for every game night it tastes tangy, creamy, and boldly savory with briny olives, herby salami, and zippy peppers. This appetizer suits busy hosts and cheese lovers, and you can finish it in 15 minutes plus a short chill.
Easy Antipasto Cream Cheese Log Recipe
Antipasto Cream Cheese Log Recipe uses simple pantry antipasto staples and minimal chopping. You mix, shape, chill, and serve no stove, no oven, no stress. The flavors deliver big thanks to olives, roasted peppers, and salami, so you don’t need fancy techniques.
You can swap ingredients based on what you have. Jarred roasted peppers, marinated artichokes, and pre-sliced salami cut prep time. Whipped cream cheese makes mixing even faster.
Ingredients You’ll Need
- 16 oz full-fat cream cheese, softened (Philadelphia spreads smoothly; Neufchâtel works if you want lighter)
- 1/2 cup diced Genoa salami (pepperoni or turkey salami also works; pre-diced packs save time)
- 1/3 cup chopped olives, drained (Castelvetrano for buttery, Kalamata for sharper)
- 1/3 cup chopped roasted red peppers, well-drained (jarred works great)
- 1/4 cup chopped marinated artichoke hearts, drained
- 2–3 tbsp chopped sun-dried tomatoes, oil-packed and patted dry
- 2 tbsp minced pepperoncini or mild pickled peppers
- 2 tbsp fresh parsley or basil, minced
- 1 tsp Italian seasoning or 1 tsp dried oregano + 1/2 tsp dried basil
- 1/2 tsp garlic powder or 1 small clove fresh garlic, grated
- 1/4 tsp black pepper
- 1/8–1/4 tsp red pepper flakes (optional heat)
- Zest of 1/2 lemon (optional brightness)
- For coating: 1/3 cup chopped parsley, toasted pine nuts, or pistachios (choose one; nut-free folks can use parsley only)
- Pantry shortcuts: olive tapenade can replace chopped olives; a roasted red pepper spread can replace some peppers; whipped cream cheese mixes fast
- Salt: taste before adding; salami and olives carry salt
Equipment:
- Medium mixing bowl and spatula
- Sharp knife and cutting board
- Microplane or zester (for lemon)
- Plastic wrap or parchment for shaping
- Plate or serving board
- Optional: food processor for quick chopping (pulse to keep texture)
How to Make Antipasto Cream Cheese Log
Prep: 15 minutes | Cook: 0 minutes | Total: 15 minutes (plus 30–60 minutes chill, optional) | Yield: about 12 appetizer servings
- Prep the base: Add softened cream cheese to a bowl. Stir until smooth and spreadable. If the cream cheese feels stiff, microwave it for 10 seconds to soften.
- Chop and dry the mix-ins: Finely chop salami, olives, roasted peppers, artichokes, sun-dried tomatoes, and pepperoncini. Pat everything dry with paper towels so the log stays firm and sliceable. Zest the lemon if using.
- Mix: Fold the chopped mix-ins into the cream cheese with parsley or basil, Italian seasoning, garlic, black pepper, red pepper flakes, and lemon zest. Taste and add a pinch of salt only if needed.
- Shape: Spoon the mixture onto a sheet of plastic wrap. Use the wrap to roll and shape it into a tight log about 6–8 inches long. Twist the ends to compact it.
- Coat: Unwrap the log and roll it in chopped parsley, toasted pine nuts, or pistachios for color and crunch. Press lightly so the coating sticks.
- Chill and serve: Chill 30–60 minutes for clean slices. Transfer to a serving board and add crackers, crostini, or veggie dippers.
Tips & Mistakes to Avoid
- Dry the add-ins well; excess brine makes the log watery.
- Soften the cream cheese; cold blocks fight the spatula.
- Pulse a food processor instead of running it; you want chunks, not paste.
- Taste before salting; olives, salami, and sun-dried tomatoes bring plenty.
- Roll tightly in plastic wrap to keep a neat log.
- Chill before serving for clean slices and better structure.
- Keep the coating simple if guests avoid nuts; parsley looks fresh and bright.
- Handle peppers with care; fingers and eyes don’t get along—ask me how I know.
Variations I’ve Tried
- Gluten-free: serve with GF crackers, cucumber rounds, bell pepper scoops, or endive.
- Vegan: use plant-based cream cheese and a vegan salami or extra olives, capers, and roasted peppers for savory bite.
- Lighter: swap in Neufchâtel (1/3 less fat) and use turkey salami.
- Spicy: add chopped Calabrian chiles or extra red pepper flakes.
- Herb shift: use basil and chives instead of parsley and oregano.
- Nut-free: coat with parsley or a light dusting of grated Parmesan.
- Extra briny: add 1–2 tsp capers, rinsed and chopped.
How to Serve Antipasto Cream Cheese Log
Set the log on a board with crackers, toasted baguette slices, breadsticks, and crisp veggies like cucumbers and endive. Add a small knife for spreading and a spoon for tidy portions. Pair it with a chilled pinot grigio, prosecco, or a zero-proof Italian soda with citrus.
Make-Ahead and Storage
- Make-ahead: shape and chill up to 2 days in advance; add the coating the day you serve for freshest texture.
- Fridge: wrap tightly and refrigerate up to 4 days; re-roll in herbs if the coating flattens.
- Freezer: wrap in plastic and foil and freeze up to 1 month; thaw overnight in the fridge, blot any moisture, and freshen the herb coating.
- Serving temp: skip reheating; this appetizer shines chilled or cool. Let it sit 10–15 minutes at room temp for easy spreading.
Nutrition Information
Calories: about 160 per 2-tablespoon serving (12 servings per log). Protein: around 4g per serving from cream cheese and salami. Carbs: roughly 3g per serving from veggies and mix-ins. Fat: about 14g per serving, mostly from cream cheese and a little from salami and nuts if used.
Antipasto Cream Cheese Log
Ingredients
Instructions
- In a medium bowl, combine softened cream cheese, chopped salami, roasted red peppers, black olives, green olives, sun-dried tomatoes, basil, Italian seasoning, and black pepper.
- Mix until all ingredients are evenly distributed.
- Spoon the mixture onto a piece of plastic wrap and shape into a log.
- Wrap tightly and refrigerate for at least 1 hour before serving.
- Unwrap and place the cheese log on a serving platter. Serve with crackers or toasted bread.