Italian Cheese Log
The Italian Cheese Log is a delightful appetizer that's both creamy and full of flavor. It’s packed with a mix of cheeses, herbs, and a little Italian seasoning that makes…
Tip: save now, cook later.The Italian Cheese Log is a delightful appetizer that’s both creamy and full of flavor. It’s packed with a mix of cheeses, herbs, and a little Italian seasoning that makes every bite tasty and satisfying. The log shape makes it easy to slice and perfect for sharing at any gathering.
I love making this cheese log because it’s so simple to put together, yet it always impresses guests. You can customize it by adding bits of pepperoni, olives, or even nuts if you like. I usually wrap it in plastic wrap and let it chill so the flavors blend nicely before serving—it really makes a difference.
This cheese log pairs wonderfully with crackers, sliced baguettes, or even fresh veggies. I often bring it to parties because it’s a crowd-pleaser that people keep coming back for. Plus, it’s a great way to start any meal or snack time with a touch of Italian charm.
Key Ingredients & Substitutions
Cream Cheese & Ricotta: These cheeses make the log creamy and soft. If you don’t have ricotta, you can swap it for cottage cheese strained to reduce moisture.
Mozzarella & Parmesan: Mozzarella adds meltiness, while Parmesan gives sharpness. To switch it up, try Pecorino Romano for Parmesan or provolone for mozzarella.
Roasted Red Peppers & Sun-Dried Tomatoes: These bring sweetness and tang. If you can’t find roasted peppers, jarred pimentos work great. Dried tomatoes can be replaced with oven-roasted fresh ones.
Herbs & Seasonings: Fresh parsley and Italian seasoning add fresh, herbaceous notes. Feel free to add basil or oregano instead if you prefer.
Olives & Tomatoes for Topping: These give a nice burst of color and flavor. You can use Kalamata olives or green olives stuffed with pimentos. Cherry tomatoes are perfect but grape tomatoes work too.
How Do You Get a Smooth, Firm Cheese Log Ready to Slice?
The key is to mix the cheeses well and chill long enough to firm up. Here’s what works best:
- Make sure cream cheese is fully softened before mixing to avoid lumps.
- Use a spoon or spatula to blend the cheeses and mix-ins evenly until smooth.
- Shape the mixture tightly in plastic wrap to get a clean log form.
- Chill for at least 2 hours; overnight is even better for the flavors to meld and the log to firm up.
- When slicing, use a sharp knife dipped in hot water to get smooth, clean slices.
These steps help the cheese log hold its shape and make it look great on the serving board!
Equipment You’ll Need
- mixing bowl – to easily blend all the cheeses and ingredients together.
- Plastic wrap – helps you shape the cheese log tightly and keeps it fresh while chilling.
- Spatula or spoon – perfect for stirring and mixing the cheese smoothly.
- Sharp knife – for clean, even slices when serving the cheese log.
- Serving board or platter – to display the log nicely with toppings and crackers.
Flavor Variations & Add-Ins
- Add finely chopped pepperoni or salami for a little spicy, meaty flavor.
- Mix in some chopped fresh basil or oregano for a stronger herb taste.
- Include toasted pine nuts or chopped walnuts for crunchy texture.
- Swap sun-dried tomatoes for artichoke hearts to give a tangy twist.
How to Make Italian Cheese Log?
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 4 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup roasted red peppers, finely chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup black and green olives, halved and pitted
- 1/4 cup cherry tomatoes, halved
- Fresh rosemary sprigs for garnish
- Crackers or toasted baguette slices, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires at least 2 hours of chilling time. The chilling is important so the log firms up, making it easy to slice and serve. The total time is around 2 hours and 15 minutes.
Step-by-Step Instructions:
1. Mixing the Cheese
In a large bowl, combine the softened cream cheese, ricotta, shredded mozzarella, and grated Parmesan. Mix everything well until the mixture is smooth and creamy.
2. Adding Flavorful Ingredients
Add the chopped roasted red peppers, sun-dried tomatoes, parsley, and minced garlic to the cheese blend. Stir in the Italian seasoning, salt, and black pepper evenly through the mixture.
3. Shaping and Chilling
Place a piece of plastic wrap on your work surface. Spoon the cheese mixture onto the plastic wrap, shaping it into an 8-inch log. Use the plastic wrap to tightly roll the log and seal it. Chill the log in the refrigerator for at least 2 hours or until firm.
4. Serving the Cheese Log
Remove the log from the fridge and unwrap the plastic. Transfer it to a serving board. Press the halved olives and cherry tomatoes gently onto the top of the log. Garnish the board with rosemary sprigs for a fresh and decorative touch.
5. Enjoying Your Appetizer
Slice the cheese log into 1/2-inch thick pieces and serve with your favorite crackers or toasted baguette slices. It’s delicious and perfect for sharing with friends and family!
Can I Make the Italian Cheese Log Ahead of Time?
Yes! Prepare the log up to 24 hours in advance and keep it tightly wrapped in the refrigerator. This actually helps the flavors meld together nicely.
Can I Substitute Any Cheeses?
Absolutely. If you don’t have ricotta, cottage cheese (well-drained) works well. You can also swap mozzarella for provolone or Parmesan for Pecorino Romano for a different flavor twist.
How Should I Store Leftovers?
Wrap any leftover cheese log tightly in plastic wrap and store it in the refrigerator for up to 3 days. Let it sit at room temperature for about 15 minutes before serving for the best texture and flavor.
What Can I Use Instead of Roasted Red Peppers?
If you don’t have roasted red peppers, jarred pimentos or fire-roasted canned peppers make a great substitute. Just chop them finely before mixing in.