Description
This Italian Cheese Loaf is a festive and flavorful Christmas appetizer perfect for holiday gatherings. Combining a blend of cream cheese, sour cream, herbs, and a mixture of flavorful add-ins including cheddar, roasted peppers, and salami, this loaf is chilled and topped with sun-dried tomatoes and fresh herbs to create a visually stunning and deliciously creamy spread served with crackers.
Ingredients
Scale
Cheese Log:
- 500g/1 lb cream cheese, softened
- 1/3 cup sour cream
- 1/2 tsp EACH thyme, oregano, basil, rosemary, black pepper OR 1 tsp Italian Seasoning
- 1 tsp EACH garlic powder, salt, red pepper/chilli flakes (adjust to taste)
- 2 cup cheddar or other cheese, freshly grated
- 280g/9 oz roasted peppers, drained and finely chopped
- 180g/6 oz salami, finely chopped
- 3/4 cup green olives, finely chopped
- 1/3 cup green onion, finely minced (3 – 4 stalks)
Topping/Serving:
- 220g/7 oz sun dried tomato strips with oil, roughly chopped
- 1/4 cup parsley, finely chopped (or chives)
- Rosemary sprigs (decoration)
- Jatz or other crackers, for serving
Instructions
- Prepare the loaf pan: Spray a loaf pan with oil then line it with cling wrap, leaving an overhang for easy removal of the cheese loaf later.
- Mix cheese log ingredients: In a large bowl, combine the cream cheese, sour cream, herbs, spices, grated cheddar, roasted peppers, chopped salami, green olives, and green onions. Mix thoroughly to evenly distribute all ingredients. Taste and adjust salt as needed, keeping in mind the saltiness of the crackers you plan to serve with it.
- Shape the loaf: Scrape the cheese mixture into the prepared loaf pan, leveling the surface and pressing down to remove any air pockets. Using a smaller pan will create a taller loaf.
- Chill the loaf: Cover the loaf with the cling wrap overhang and refrigerate for at least 4 hours, or up to 1 week, to allow the flavors to meld and the loaf to firm up.
- Unmold and garnish: When ready to serve, turn the loaf out onto a platter and carefully peel off the cling wrap. Top with the chopped sun-dried tomato strips along with their oil. Garnish with finely chopped parsley and rosemary sprigs for a festive touch.
- Serve: It is best served closer to room temperature than refrigerator cold. Serve alongside Jatz or other crackers. The cheese loaf is soft enough to scoop with crackers; knives for smearing are optional.
Notes
- Cream Cheese: Philadelphia blocks are recommended. If you can only get softer, tub-style cream cheese, omit the sour cream.
- Sour Cream: Can be substituted with yogurt or mayonnaise to slightly loosen the mixture for easy spreading.
- Cheese: Use any flavorful melting cheese like cheddar, Swiss, Gruyere, Asiago (for an authentic Italian flavor), pepper jack, or Emmenthal. Avoid mozzarella for lack of seasoning. Freshly grated cheese blends better.
- Salami: Hot salami adds a key flavor punch. Pre-sliced round deli salami works well for easier chopping.
- Freeform option: Alternatively, shape the mixture into a log using cling wrap, rolling and twisting the ends, then refrigerate.
- Customizations: For a meatless version, omit salami and add 1/2 cup grated Parmesan. Other mix-ins can include artichokes, capers, different olives, pickles, chorizo, bacon, or ham.
Nutrition
- Serving Size: 1 slice (approx. 40g)
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 35mg
