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Ingredients:
For the Cheese Log:
1 lb (450g) cream cheese, softened
⅓ cup sour cream
1 tsp dried Italian seasoning
1 tsp garlic powder
1 tsp salt
1 tsp red pepper flakes (adjust to taste)
2 cups freshly grated cheddar cheese
9 oz (255g) roasted peppers, drained and finely chopped
6 oz (170g) salami, finely chopped
¾ cup green olives, finely chopped
⅓ cup green onions, finely minced (about 3-4 stalks)
For the Topping:
7 oz (200g) sun-dried tomatoes in oil, roughly chopped
¼ cup fresh parsley, finely chopped (or chives)
Fresh rosemary sprigs, for decoration
Crackers, for serving
Instructions:
Prepare the Loaf Pan:
Spray a loaf pan with cooking spray and line it with plastic wrap, ensuring the sides hang over the edges for easy removal later.
Combine the Ingredients:
In a large mixing bowl, combine the softened cream cheese, sour cream, Italian seasoning, garlic powder, salt, and red pepper flakes. Mix until smooth and well incorporated.
Fold in the grated cheddar cheese, chopped roasted peppers, salami, green olives, and minced green onions. Ensure all ingredients are evenly distributed throughout the mixture.
Shape the Cheese Log:
Transfer the cheese mixture into the prepared loaf pan, pressing it down firmly to eliminate any air pockets and to ensure a uniform shape.
Cover the top with the overhanging plastic wrap, sealing it tightly.
Chill:
Refrigerate the cheese log for at least 4 hours, or up to 1 week, allowing the flavors to meld and the log to firm up.
Serve:
When ready to serve, unwrap the cheese log and invert it onto a serving platter. Remove the plastic wrap.
Top the log with the chopped sun-dried tomatoes, drizzling some of the infused oil over the top for added flavor.
Garnish with finely chopped parsley and decorate with fresh rosemary sprigs for a festive touch.
