Cheese Log with Pesto

This festive cheese log has become my signature holiday appetizer that consistently wows guests with its vibrant colors and complex flavors. The creamy texture combined with bright pesto and tangy sun-dried tomatoes creates an impressive yet surprisingly simple centerpiece for any gathering.

I first created this cheese log when hosting my first Christmas as a newlywed. My mother in law requested my recipe before leaving that night, and it has since become a tradition at both our holiday tables for over a decade.

• Cream cheese: Forms the rich creamy base that holds everything together while providing the perfect canvas for our flavor additions
• Basil pesto: Adds vibrant color and herbaceous garlicky notes that elevate the entire appetizer
• Sun dried tomatoes: Provide sweet tangy concentrated flavor pockets that burst with Mediterranean essence
• Parmesan cheese: Introduces savory umami depth that complements both the pesto and tomatoes beautifully
• Toasted walnuts: Create a crunchy exterior that contrasts the creamy interior while adding nutty warmth
• Fresh parsley: Brightens the exterior with color and subtle herbal notes that tie everything together

Step-by-Step Instructions

Prepare the Base:

Beat the softened cream cheese in a large mixing bowl until it becomes light and airy. This typically takes about 2 minutes with an electric mixer. The cream cheese must be properly softened to room temperature to achieve the right consistency without lumps. If pressed for time, cut it into cubes to speed up the softening process.

Create Flavor Layers:

Divide the whipped cream cheese equally between two bowls. Fold the pesto into one portion using gentle strokes to maintain the airiness while incorporating the vibrant green color throughout. In the second bowl, mix the chopped sun dried tomatoes and Parmesan cheese until evenly distributed. Both mixtures should maintain their distinct colors for visual impact.

Assemble the Log:

Lay a large piece of plastic wrap on your countertop and spread the sun dried tomato mixture into a rectangle approximately 10 inches long by 8 inches wide. Use an offset spatula for even distribution with clean edges. Carefully spread the pesto mixture directly on top of the tomato layer in an even thickness, reaching all edges.

Roll and Shape:

Using the plastic wrap as your guide, start rolling from the long edge away from you, creating a tight spiral of the two layers. Apply gentle pressure as you roll to prevent air pockets. Once rolled, twist the ends of the plastic wrap tightly and shape the log by rolling it on the counter with gentle pressure until it forms an even cylinder.

Chill Thoroughly:

Place the wrapped log in the refrigerator for at least 2 hours, though overnight is preferable for flavors to meld completely. The chilling time is essential for the log to hold its shape during the coating process and when sliced.

Apply Coating:

Combine the toasted walnuts and parsley on a large plate or sheet of parchment paper. Unwrap the chilled cheese log and roll it in the nut mixture, pressing gently to ensure even adhesion around the entire surface. Use your hands to patch any bare spots by pressing additional coating directly onto the log.

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The sun dried tomatoes are truly what make this recipe special. I once tried substituting roasted red peppers, but the concentrated sweetness and slight chew of the sun dried tomatoes create a texture and flavor contrast that simply cannot be matched. My grandmother particularly loves this recipe and always positions herself near the appetizer table to enjoy an extra portion before dinner.

Make Ahead Magic

This cheese log actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to three days before your event, keeping it tightly wrapped without the nut coating. Simply coat with the nut mixture a few hours before serving for the freshest presentation. This make ahead capability makes it perfect for busy holiday hosting when you need impressive dishes that dont require last minute attention.

Serving Suggestions

While crackers are the traditional accompaniment, this versatile cheese log pairs beautifully with sliced baguette, pita chips, or vegetable crudités. For an elevated presentation, arrange the log on a wooden board surrounded by clusters of grapes, sliced apples, and various crackers. Allow the cheese log to sit at room temperature for about 30 minutes before serving for the best spreadable consistency and most pronounced flavors.

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Flavor Variations

The beauty of this cheese log template lies in its adaptability. Try substituting olive tapenade for the pesto or roasted red peppers for the sun dried tomatoes. For a different flavor profile, consider using herbs de Provence and lemon zest in one layer with caramelized onions in the other. The technique remains the same regardless of which flavor combinations you choose. My personal favorite variation includes a layer with chopped artichoke hearts and fresh dill that I serve during spring gatherings.

Storage Tips

If you have leftover cheese log, rewrap it tightly in plastic wrap and store in the refrigerator for up to five days. The texture may become slightly firmer over time, but the flavors continue to develop beautifully. You can also freeze portions of the assembled log before adding the nut coating. Simply wrap in plastic followed by foil and freeze for up to one month. Thaw overnight in the refrigerator before coating and serving.

Frequently Asked Questions

→ Can I make the cheese log ahead of time?

Yes, you can prepare the cheese log a day in advance. Keep it refrigerated and coat it with walnuts and parsley just before serving for optimal freshness.

→ What can I use as a substitute for walnuts?

If you’re avoiding walnuts, you can substitute with pecans, almonds, or omit the nuts altogether for a simpler coating.

→ How do I ensure the cheese log holds its shape?

Chill the cheese log for at least 2 hours or until firm. This helps maintain its shape when unwrapping and coating.

→ What other serving options work well with the cheese log?

Serve the cheese log with sliced baguette, pita chips, or vegetable sticks like carrots, cucumbers, and celery.

→ Can I use store-bought pesto and sun-dried tomatoes?

Yes, store-bought pesto and sun-dried tomatoes work perfectly. Choose quality brands for the best flavor.