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
- Beat the softened cream cheese with a hand mixer until smooth and fluffy.
- 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.
- 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.
- Using the plastic wrap, carefully roll both mixtures into a tight log shape and twist the ends to seal.
- Refrigerate for at least 120 minutes or until firm.
- Unwrap the cheese log and roll it in finely chopped walnuts and parsley.
- 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