Description
This Italian Cheese Loaf is a festive Christmas appetizer combining cream cheese, cheddar, roasted peppers, salami, olives, and herbs, topped with sun-dried tomatoes and parsley. Soft and flavorful, it’s perfect for serving with crackers and enjoying closer to room temperature.
Ingredients
Scale
Cheese Log:
- 500g cream cheese, softened
- 1/3 cup sour cream
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp rosemary
- 1/2 tsp black pepper
- 1 tsp Italian seasoning (optional to replace the herbs above)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp red pepper/chilli flakes
- 2 cup cheddar or other cheese, freshly grated
- 280g roasted peppers, drained and finely chopped
- 180g salami, finely chopped
- 3/4 cup green olives, finely chopped
- 1/3 cup green onion, finely minced (3 – 4 stalks)
Topping/Serving:
- 220g sun dried tomato strips with oil, roughly chopped
- 1/4 cup parsley, finely chopped (or chives)
- Rosemary sprigs (for decoration)
- Jatz or other crackers, for serving
Instructions
- Prepare the Pan: Spray a loaf pan with oil then line it with cling wrap leaving an overhang to help remove the cheese loaf later.
- Mix Ingredients: In a bowl, combine the cream cheese, sour cream, herbs (thyme, oregano, basil, rosemary or Italian seasoning), black pepper, garlic powder, salt, red pepper flakes, freshly grated cheddar cheese, roasted peppers, chopped salami, chopped green olives, and minced green onion. Mix thoroughly and taste to adjust salt if needed, keeping in mind the saltiness of the crackers you will serve with.
- Form the Loaf: Scrape the mixture into the prepared loaf pan. Level the surface and press down to remove air pockets. Using a smaller loaf pan will create a taller loaf.
- Chill: Cover the top of the mixture with the cling wrap overhang and refrigerate for at least 4 hours, up to 1 week, to allow flavors to meld and the loaf to firm up.
- Unmold and Add Toppings: Remove the loaf from the refrigerator. Turn it out onto a serving platter and peel off the cling wrap. Top the loaf with the chopped sun-dried tomatoes along with their oil. Garnish with chopped parsley and rosemary sprigs for a festive appearance.
- Serve: This cheese loaf is best served closer to room temperature than fridge cold. Serve with crackers, which can be used to scoop or smear the soft mixture.
Notes
- Use Philadelphia block cream cheese for best texture. If only spreadable cream cheese is available, omit sour cream.
- Sour cream can be substituted with yogurt or mayonnaise to loosen the mixture slightly.
- Choose any flavorful melting cheese you prefer; Asiago gives an authentic Italian touch. Avoid mozzarella as it lacks sufficient seasoning.
- Use hot salami for a stronger flavor punch. Large presliced rounds from the deli work best for chopping.
- For a freeform loaf, shape the mixture into a log on cling wrap, roll tightly, twist the ends, and refrigerate.
- To make the loaf vegetarian, omit salami and add 1/2 cup grated parmesan for flavor.
- Customize with additional mix-ins like artichokes, capers, other olives, chopped pickles, cooked chorizo, bacon, or ham.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
