Festive Italian Cheese Log Delight Recipe tastes rich, tangy, herby, and a little smoky with sweet sun-dried tomato pops and a crunchy pistachio-parsley coat. It suits hosts who want a crowd-pleasing holiday appetizer, and it takes about 1 hour 20 minutes start to finish, mostly chill time.
Easy Festive Italian Cheese Log Delight Recipe
This Festive Italian Cheese Log Delight Recipe skips the oven and relies on simple mix-and-chill steps. You use pantry all-stars like jarred sun-dried tomatoes, roasted red peppers, and olives, so you save time. The mixture stays forgiving, shapes easily, and chills into a firm, sliceable log.
Ingredients You’ll Need
- Cream cheese, 16 oz blocks, softened (use block style for best texture; I like Philadelphia)
- Mascarpone, 8 oz, softened (adds silkiness; if unavailable, use whole-milk ricotta strained well)
- Parmigiano-Reggiano, 1/2 cup finely grated (Pecorino works if you want a sharper bite)
- Lemon zest, 1 tsp (brightens the richness)
- Garlic, 1 small clove, microplaned (or 1/2 tsp garlic powder for a smoother finish)
- Fresh basil, 1/4 cup finely chopped (swap with 2 tbsp jarred pesto for a shortcut—check labels for Parmesan if needed)
- Fresh parsley, 1/4 cup finely chopped, divided (save some for the coating)
- Calabrian chili paste, 1–2 tsp (or red pepper flakes to taste; TuttoCalabria has great heat)
- Black pepper, 1/2 tsp
- Kosher salt, to taste (go light; the cheese and olives add plenty)
- Sun-dried tomatoes, 1/2 cup, oil-packed and patted dry, finely chopped
- Roasted red peppers, 1/2 cup, patted dry, finely chopped (from a jar works great)
- Castelvetrano or Kalamata olives, 1/3 cup finely chopped (rinse and dry to avoid excess brine)
- Coating: shelled pistachios, 3/4 cup finely chopped; reserved parsley; 2 tbsp finely chopped sun-dried tomatoes
- Optional garnish: drizzle of good olive oil or balsamic glaze
Equipment
- Mixing bowl and hand mixer (or stand mixer with paddle)
- Rubber spatula
- Plastic wrap and parchment
- Chef’s knife and cutting board
- Microplane/zester
- Sheet pan or platter for rolling the coating
How to Make Festive Italian Cheese Log Delight
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (includes chill)
- Beat the base
Add softened cream cheese and mascarpone to a bowl. Beat until smooth and fluffy. Scrape the bowl so no lumps hide in the corners. - Season the mixture
Mix in Parmesan, lemon zest, garlic, basil, half the parsley, Calabrian chili paste, black pepper, and a small pinch of salt. Taste and adjust heat or salt carefully. - Fold in the mix-ins
Pat sun-dried tomatoes, roasted red peppers, and olives very dry. Fold them into the cheese mixture with a spatula so you keep some colorful chunks. - Shape the log
Spoon the mixture onto a large sheet of plastic wrap. Use the wrap to roll it into a tight 8–9 inch log, twisting the ends like a candy wrapper. Chill for 60 minutes until firm. - Prep the coating
Combine chopped pistachios, remaining parsley, and chopped sun-dried tomatoes on a sheet of parchment. Unwrap the chilled log. - Coat and set
Roll the log over the nut-herb mixture and press gently so it sticks on all sides. Wrap again and chill 15 minutes to set the coat. - Plate and garnish
Move the log to a serving board. Drizzle a touch of olive oil or balsamic glaze if you like. Add crostini, crackers, or crisp veggies around it.
Tips & Mistakes to Avoid
- Soften the cheeses at room temp so they whip smooth without lumps.
- Pat every mix-in dry; excess moisture makes the log weep.
- Use block cream cheese, not whipped; the log needs structure.
- Season last and taste; Parmesan and olives bring salt.
- Chop the coating finely so it clings and slices cleanly.
- Roll tightly in plastic wrap to avoid air pockets.
- Keep the log cold; it slices best when firm.
- Warm a knife under hot water, wipe dry, then slice for neat rounds.
Variations I’ve Tried
- Gluten-free: serve with GF crackers or toasted GF baguette slices.
- Vegan: use plant-based cream cheese, vegan mozzarella shreds, and dairy-free “parm”; choose pesto without cheese or skip it.
- Add-ins: diced salami or prosciutto crisps, artichoke hearts, capers, toasted pine nuts, lemon-pepper zest, a pesto swirl, or a touch of truffle honey on top.
How to Serve Festive Italian Cheese Log Delight
Serve the cheese log slightly chilled with crostini, grissini, herbed crackers, or crisp veggies. Offer sips like Prosecco, a light Chianti, or a spritz with citrus. Add accents on the board: marinated artichokes, pepperoncini, and a small bowl of balsamic glaze for dipping.
Make-Ahead and Storage
- Make-ahead: mix and shape the log up to 3 days in advance; wrap tightly. For best crunch, add the coating the day you serve.
- Fridge: store wrapped for 3–4 days.
- Freezer: wrap in plastic and foil (without coating) for up to 1 month; thaw overnight in the fridge, then add the coating.
- Serving temp: set out 15–20 minutes before guests arrive for a creamy slice. No reheating needed.
Nutrition Information
Calories: about 280 per serving (12 servings). Protein: moderate from cheese and nuts. Carbs: low, mainly from nuts and veggies; excludes crackers. Fat: high, mostly from dairy and pistachios; choose part-skim swaps to reduce richness if desired.
Ingredients
Instructions
- In a medium bowl, combine the cream cheese, goat cheese, and Parmesan cheese until smooth.
- Stir in the sun-dried tomatoes, basil, parsley, oregano, garlic, black pepper, and salt until well mixed.
- Lay a piece of plastic wrap on a flat surface and scoop the cheese mixture onto it. Shape into a log.
- Sprinkle the chopped walnuts (and roasted red peppers, if using) onto the plastic wrap and roll the cheese log to coat evenly.
- Wrap tightly and refrigerate for at least 2 hours to firm up and allow flavors to blend.
- Unwrap and serve with crackers, crostini, or fresh vegetables.
Notes
Prepare a day ahead for best flavor. Substitute herbs to taste, or add a pinch of crushed red pepper for a touch of heat. Store leftovers tightly wrapped in the refrigerator for up to 3 days.