Name: Italian Antipasto Cream Cheese Log
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 16 oz cream cheese, softened; 1/2 cup finely chopped roasted red peppers; 1/2 cup chopped green olives; 1/4 cup chopped black olives; 1/4 cup sun-dried tomatoes (oil-packed), finely chopped; 1/4 cup chopped marinated artichoke hearts; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1/2 teaspoon garlic powder; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper, to taste; 1/4 cup finely chopped walnuts (optional for coating); Fresh parsley or basil leaves, for garnish; Crackers, crostini, or sliced baguette for serving

A savory showstopper packed with bold Mediterranean flavors, this Italian Antipasto Cream Cheese Log is a creamy, colorful appetizer that I love to serve at parties, potlucks, or holiday gatherings. With tangy olives, roasted peppers, sun-dried tomatoes, and fresh herbs all blended into rich cream cheese, this make-ahead dish is as easy as it is impressive.

Why You’ll Love This Recipe

I like this recipe because it combines the richness of cream cheese with the salty, briny, and herby punch of classic antipasto ingredients. It takes minimal effort to prepare, can be made ahead of time, and always gets rave reviews. The vibrant colors and textures make it visually appealing on any snack board, and the flavor is so balanced that I keep coming back for more. Whether I’m hosting a party or need a quick crowd-pleaser, this log is a go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz cream cheese, softened

1/2 cup finely chopped roasted red peppers

1/4 cup chopped black olives

1/2 cup chopped green olives

1/4 cup sun-dried tomatoes (oil-packed), finely chopped

1/4 cup chopped marinated artichoke hearts

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (optional)

Salt and black pepper, to taste

1/4 cup finely chopped walnuts (optional for coating)

Fresh parsley or basil leaves, for garnish

Crackers, crostini, or sliced baguette for serving

Directions

I start by combining the softened cream cheese, roasted red peppers, green and black olives, sun-dried tomatoes, artichoke hearts, parsley, basil, garlic powder, and red pepper flakes in a large mixing bowl.

Then I stir until everything is evenly mixed and taste the mixture to adjust with salt and pepper as needed.

I lay out a sheet of plastic wrap on the counter and spoon the cheese mixture into the center, roughly shaping it into a log.

Wrapping it tightly, I use my hands to form a smooth, firm log.

I place it in the refrigerator to chill for at least 2 hours so it can set properly.

If I want some extra texture, I roll the log in chopped walnuts before serving.

Finally, I transfer it to a serving plate, garnish with fresh herbs, and pair it with crackers or sliced bread.

Servings and timing

This recipe makes 10 servings and is perfect for a small gathering or as part of a larger appetizer spread.

Prep Time: 15 minutes

Chill Time: 2 hours

Total Time: 2 hours 15 minutes

Calories per serving: 180 kcal

Variations

I sometimes swap the green or black olives for Kalamata olives for a more intense, briny flavor.

For a smoky twist, I’ve added chopped smoked mozzarella or provolone to the mix.

If I want a nut-free version, I simply skip the walnut coating and use chopped herbs instead.

I’ve also tried forming the mixture into a ball instead of a log for a more classic cheese ball presentation.

For a spicy kick, I add more crushed red pepper flakes or even a dash of hot sauce.

Storage/Reheating

I store the cream cheese log wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Since it’s a cold appetizer, I don’t reheat it. I just let it sit out at room temperature for about 10–15 minutes before serving so it softens slightly for easy spreading. If I’ve already rolled it in walnuts, I try to store it separately to keep the nuts from getting soggy.

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FAQs

How far in advance can I make the cheese log?

I usually make it up to 2 days ahead of time. It holds up very well in the fridge and actually tastes even better as the flavors meld together.

Can I freeze the antipasto cheese log?

I don’t recommend freezing it because cream cheese can change texture after thawing and become grainy. It’s best enjoyed fresh from the fridge.

What can I use instead of walnuts for the coating?

I like using chopped fresh parsley, basil, or even crushed crackers for a crunchy coating if I’m avoiding nuts.

Is this recipe gluten-free?

Yes, the cheese log itself is gluten-free. I just make sure to serve it with gluten-free crackers or veggies for dipping if I need a gluten-free option.

Can I make this into individual servings?

Absolutely. I’ve scooped the mixture into mini balls and served them on toothpicks or crackers for easy, bite-sized appetizers at parties.

Conclusion

This Italian Antipasto Cream Cheese Log is everything I love in an appetizer—rich, tangy, colorful, and effortless. It brings together the best Mediterranean flavors in one creamy, satisfying bite. Whether I’m entertaining or just want something a little special, this log never lets me down. It’s always a hit, and best of all, I can make it ahead of time and enjoy the party stress-free.

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