Cheese log with pesto and sun-dried tomatoes on a wooden serving board

Irresistibly Delicious Cheese Log with Pesto and Sun-Dried Tomatoes

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Why Make This Recipe

The Cheese Log with Pesto and Sun-Dried Tomatoes is a perfect dish for parties or gatherings. It combines rich flavors and a variety of textures that everyone will enjoy. This cheese log is not only visually appealing but also easy to make, making it a go-to appetizer. With fresh ingredients like basil pesto and sun-dried tomatoes, it tastes as good as it looks. Plus, it pairs wonderfully with crackers and fresh vegetables for a delightful snack.

How to Make Irresistibly Delicious Cheese Log with Pesto and Sun-Dried Tomatoes

Ingredients:

  • 16 oz cream cheese, softened
  • ½ cup basil pesto
  • ½ cup sun-dried tomatoes, finely chopped
  • ¼ cup Parmesan cheese, grated
  • ¼ cup toasted walnuts, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • Crackers and fresh vegetables (for serving)

Directions:

  1. Prepare Base: Beat the softened cream cheese with a hand mixer until smooth and fluffy. This will create a light and airy cream base, essential for the log’s texture.
  2. Divide and Flavor: Separate the cream cheese into two equal portions. Stir basil pesto into one half for a vibrant layer and mix finely chopped sun-dried tomatoes and Parmesan into the other for the second layer.
  3. Layer Mixtures: Lay plastic wrap on a flat surface. Spread the sun-dried tomato mixture evenly into a ½-inch thick rectangle. Then, spread the pesto mixture gently and uniformly over the tomato layer to create distinct flavors.
  4. Roll Log: Using the plastic wrap, carefully roll both mixtures into a tight log shape, ensuring the layers stay intact. Twist the ends of the plastic wrap to seal the log securely.
  5. Chill: Refrigerate the wrapped log for at least 2 hours or until it’s firm enough to slice without losing its shape. This step is crucial for clean, beautiful slices!
  6. Coat: Once firm, unwrap the cheese log and roll it in finely chopped walnuts and parsley for a nice outer texture.

How to Serve Irresistibly Delicious Cheese Log with Pesto and Sun-Dried Tomatoes

Slice the cheese log into ½ inch pieces and arrange them on a platter. Serve with an assortment of crackers and fresh vegetables like carrots, celery, and bell pepper strips. This vibrant display of colors and textures will be the highlight of your appetizer table.

How to Store Irresistibly Delicious Cheese Log with Pesto and Sun-Dried Tomatoes

Store any leftovers in the refrigerator. Wrap the cheese log tightly in plastic wrap or place it in an airtight container. It can last for up to a week in the fridge.

Tips to Make Irresistibly Delicious Cheese Log with Pesto and Sun-Dried Tomatoes

  • Make sure your cream cheese is very soft for easy mixing and spreading.
  • Feel free to adjust the ingredients based on your taste. Add more sun-dried tomatoes for a punch of flavor or substitute the walnuts with pecans if you prefer.
  • If you want to serve it at a later date, you can freeze the uncoated cheese log. Just make sure to wrap it well!

Variation

You can add herbs like chives or dill for added freshness. For a spicy kick, consider mixing in some crushed red pepper flakes or using spicy pesto.

FAQs

  1. Can I use a different type of cheese?
    Yes, you can experiment with different creamy cheeses like goat cheese or ricotta for a different flavor.

  2. Can I make this cheese log ahead of time?
    Absolutely! You can prepare it a day in advance and let it chill overnight for best results.

  3. What can I serve with the cheese log besides crackers and vegetables?
    You can also serve it with toasted bread, pita chips, or even as a filling in sandwiches.

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Cheese Log with Pesto and Sun-Dried Tomatoes

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  • Author: jurgentukur
  • Total Time: 120 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

A visually appealing and easy-to-make cheese log combining rich flavors from basil pesto and sun-dried tomatoes, perfect for parties.

Ingredients

  • 16 oz cream cheese, softened
  • ½ cup basil pesto
  • ½ cup sun-dried tomatoes, finely chopped
  • ¼ cup Parmesan cheese, grated
  • ¼ cup toasted walnuts, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • Crackers and fresh vegetables (for serving)

Instructions

  1. Beat the softened cream cheese with a hand mixer until smooth and fluffy.
  2. Separate the cream cheese into two equal portions. Stir basil pesto into one half and mix sun-dried tomatoes and Parmesan into the other half.
  3. Lay plastic wrap on a flat surface. Spread the sun-dried tomato mixture into a ½-inch thick rectangle, then gently spread the pesto mixture over the tomato layer.
  4. Using the plastic wrap, carefully roll both mixtures into a tight log shape and twist the ends to seal.
  5. Refrigerate for at least 120 minutes or until firm.
  6. Unwrap the cheese log and roll it in finely chopped walnuts and parsley.
  7. Slice the cheese log into ½ inch pieces and arrange on a platter.

Notes

Make sure your cream cheese is very soft for easy mixing. You can freeze the uncoated cheese log for later.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Chilling
  • Cuisine: American

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