Italian Herb Cheese Log with Sun-Dried Tomatoes

Name: Italian Herb Cheese Log with Sun-Dried Tomatoes
Total time: 20 min
Yield: 6 servings
Cuisine: International
Ingredients: 8 oz (225 g) cream cheese, softened; 1/2 cup (125 g) ricotta cheese; 1 cup (115 g) shredded mozzarella cheese; 1/2 cup (45 g) grated Parmesan cheese; 1 tablespoon Italian seasoning; 2 teaspoons garlic powder; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 1/2 cup (55 g) oil-packed sun-dried tomatoes, drained and finely chopped; 1/2 cup (30 g) finely chopped fresh parsley; 1/2 cup (70 g) toasted pine nuts or almonds, chopped; Crackers, breadsticks or vegetables, to serve

Wassafatouma

Recipe Contributor

1 Likes

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20 mins

6 Servings

This cheese log blends four cheeses with Italian herbs, garlic and sun-dried tomatoes, then gets a crunchy coat of toasted pine nuts. It can be made a day ahead, which makes it an easy party appetizer for Christmas and New Year's gatherings. Serve it with crackers, breadsticks or sliced vegetables.

Italian Herb Cheese Log with Sun-Dried Tomatoes

Preparation Steps

1Step 1

Drain the ricotta in a fine sieve for 10 minutes if it looks wet, so the log holds its shape.

2Step 2

In a large bowl, beat the cream cheese, ricotta, mozzarella and Parmesan until well combined.

3Step 3

Mix in the Italian seasoning, garlic powder, basil, oregano and red pepper flakes, if using. Season with salt and pepper.

4Step 4

Fold in the sun-dried tomatoes and parsley until evenly distributed.

5Step 5

Spoon the mixture onto a large sheet of plastic wrap and use the wrap to shape it into a log about 2 inches (5 cm) thick. Twist the ends to seal.

6Step 6

Refrigerate for at least 2 hours, until firm.

7Step 7

Unwrap the log and roll it in the chopped nuts, pressing gently so they stick on all sides.

8Step 8

Move to a serving plate and serve with crackers, breadsticks or fresh vegetables.

Tips & Variations

Pat the sun-dried tomatoes dry with paper towels so their oil does not make the log soft.
Roll the log in chopped fresh herbs or a mix of herbs and dried cranberries for a red and green look.
Wrapped tightly, the log keeps in the fridge for up to 3 days; do not leave it at room temperature for more than 2 hours.

Italian Herb Cheese Log with Sun-Dried Tomatoes

Preparation Steps

Tips & Variations

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