Cheese Log with Pesto (Print Version)
# Ingredients:
→ For the Cheese Log
01 -
16 oz cream cheese, softened
02 -
½ cup basil pesto
03 -
½ cup sun-dried tomatoes, finely chopped
04 -
¼ cup Parmesan cheese, grated
→ For the Coating
05 -
¼ cup toasted walnuts, finely chopped
06 -
2 tbsp fresh parsley, finely chopped
→ For Serving
07 -
Crackers
08 -
Fresh vegetables
# Instructions:
01 -
In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
02 -
Divide the cream cheese into two equal portions. In one half, mix in the basil pesto until well incorporated. In the other half, mix in the sun-dried tomatoes and Parmesan cheese.
03 -
Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato mixture into a rectangle, about ½ inch thick. Gently spread the pesto mixture evenly over the sun-dried tomato layer.
04 -
Using the plastic wrap, carefully roll the layered mixture into a log shape. Twist the ends of the plastic wrap to seal tightly.
05 -
Place the wrapped log in the refrigerator and chill for at least 2 hours, or until firm enough to hold its shape.
06 -
Unwrap the chilled log. Roll it in the finely chopped walnuts and parsley, pressing gently to coat the entire surface.
07 -
Transfer the cheese log to a serving platter. Surround with crackers and fresh vegetables. Serve chilled or at room temperature.
# Notes:
01 -
Chilling the cheese log before coating ensures it holds its shape for a smooth finish.