Holiday gatherings call for appetizers that are as pretty as they are delicious! This Festive Holiday Antipasto Cream Cheese Log is creamy, tangy and full of flavor from sun-dried tomatoes, savory olives, sweet roasted peppers and Italian herbs.
It is an easy make-ahead favorite that looks beautiful on a holiday table and pairs perfectly with crackers, toasted bread or fresh veggies. Planning a full spread? Our Cranberry Pecan Cream Cheese Holiday Skewer Bites make a lovely companion.
Why You’ll Make This Again
- Make-ahead friendly: it needs to chill anyway, so it is ready when guests arrive.
- Big antipasto flavor: tomatoes, olives, peppers, Parmesan and herbs in every bite.
- No cooking: just stir, shape and chill.
- Beautiful on a table: the colorful garnish makes it look festive.
- Serves 12 to 16: perfect for parties and potlucks.
How This Comes Together
Pat the olives and peppers dry, then stir everything into smooth cream cheese. Shape the mixture into a log with plastic wrap and chill until firm. Roll the cold log in a fresh garnish of herbs, peppers and olives, then let it stand a few minutes before serving so it spreads easily.
What You’ll Need
For the Cheese Log
- 16 ounces cream cheese, softened
- ½ cup sun-dried tomatoes, finely chopped
- ½ cup black or green olives, drained and finely chopped
- ½ cup roasted red peppers, drained and finely chopped
- ⅓ cup beef salami or turkey pepperoni, finely chopped (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Up to ¼ teaspoon salt, to taste
For the Garnish
- ¼ cup chopped fresh parsley or basil
- 2 tablespoons finely chopped roasted red peppers
- 2 tablespoons finely chopped olives
- 2 tablespoons chopped nuts (optional)
For Serving
- Crackers
- Toasted baguette slices
- Fresh vegetable sticks
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 2 hours 20 minutes, including chilling | Serves: 12–16 appetizer portions
Estimated Nutrition: about 180 calories and 4 g protein per serving.
Step-by-Step Directions
Step 1: Dry the add-ins
Pat the olives and roasted red peppers thoroughly dry. If using oil-packed sun-dried tomatoes, drain and blot away excess oil. Prepare dry-packed tomatoes according to package directions.
Step 2: Smooth the cream cheese
Place the softened cream cheese in a large mixing bowl and stir until smooth.
Step 3: Add the flavor
Add the sun-dried tomatoes, olives, roasted peppers, optional salami or turkey pepperoni, Parmesan, parsley, Italian seasoning, garlic powder, onion powder, black pepper and red pepper flakes.
Step 4: Mix and taste
Mix until everything is evenly distributed. Taste before adding salt because the olives and Parmesan already provide plenty of saltiness.
Step 5: Shape the log
Spoon the mixture onto a large sheet of plastic wrap. Use the wrap to shape it into a compact log about 8–10 inches long.
Step 6: Chill
Wrap tightly and refrigerate for at least 2 hours, or overnight, until firm.
Step 7: Make the garnish
In a shallow dish, combine the parsley or basil, chopped roasted peppers, olives and optional nuts. Make sure the vegetables are well drained.
Step 8: Roll in the garnish
Unwrap the chilled cheese log and gently roll it in the garnish, pressing lightly so the coating sticks.
Step 9: Let it stand
Transfer to a serving platter and let stand for 10–15 minutes before serving for easier spreading.
Step 10: Serve
Arrange crackers, toasted baguette slices and fresh vegetables around the cheese log.
How to Serve It
Set it on a board with butter knives, assorted crackers, toasted baguette slices, cucumber rounds, celery and bell pepper strips. It also pairs well with a few extra olives and cured meats.
Leftovers & Storage
Wrap tightly and refrigerate for up to 4 days. Let it stand at room temperature for 10 to 15 minutes before serving again for the best spreading texture.
Make It Even Better: Pro Tips
- Dry everything well: excess moisture makes the log soft and hard to shape.
- Blot oil-packed tomatoes: it keeps the mixture firm.
- Taste before salting: olives and Parmesan are already salty.
- Chill fully: at least 2 hours, or overnight, helps it hold its shape.
- Roll right before serving: the garnish stays bright and fresh.
Easy Ways to Change It Up
- Vegetarian: skip the salami or pepperoni.
- Extra heat: add more red pepper flakes.
- Different shape: shape into a ball or a wreath for the holidays.
- Nutty crunch: add chopped nuts to the garnish.
Quick Questions
Can I make it ahead?
Yes. Shape the log up to a day ahead and roll it in the garnish just before serving.
Can I use dry-packed sun-dried tomatoes?
Yes, just prepare them according to the package directions and pat them dry.
Why is my log too soft?
The add-ins may have been too wet or it may need more chilling time.
Is the salami required?
No, it is optional. The log is delicious without it.
What should I serve with it?
Crackers, toasted baguette slices and fresh vegetable sticks work beautifully.
A Holiday Appetizer Worth Making Twice
This antipasto cream cheese log is easy, colorful and always disappears fast. Make it once and it will be on your holiday table every year.
Happy entertaining!
— Ava
Festive Holiday Antipasto Cream Cheese Log
Ingredients
Method
- Pat the olives and roasted red peppers thoroughly dry. If using oil-packed sun-dried tomatoes, drain and blot away excess oil. Prepare dry-packed tomatoes according to package directions.
- Place the softened cream cheese in a large mixing bowl and stir until smooth.
- Add the sun-dried tomatoes, olives, roasted peppers, optional salami or turkey pepperoni, Parmesan, parsley, Italian seasoning, garlic powder, onion powder, black pepper, and red pepper flakes.
- Mix until everything is evenly distributed. Taste before adding salt because the olives and Parmesan already provide plenty of saltiness.
- Spoon the mixture onto a large sheet of plastic wrap. Use the wrap to shape it into a compact log about 8–10 inches long.
- Wrap tightly and refrigerate for at least 2 hours, or overnight, until firm.
- In a shallow dish, combine the parsley or basil, chopped roasted peppers, olives, and optional nuts. Make sure the vegetables are well drained.
- Unwrap the chilled cheese log and gently roll it in the garnish, pressing lightly so the coating sticks.
- Transfer to a serving platter and let stand for 10–15 minutes before serving for easier spreading.
- Arrange crackers, toasted baguette slices, and fresh vegetables around the cheese log.
