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.
Notes
Makes 12–16 appetizer portions. Pat the olives and peppers very dry so the log holds its shape. Taste before adding salt, since the olives and Parmesan are already salty. Chill at least 2 hours or overnight.