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This showstopping cheese log layers tangy sun dried tomatoes and herby pesto with creamy cheese for a spread that always vanishes at gatherings. The combination is savory and vibrant with a buttery crunch from its walnut crust. It makes a centerpiece for any holiday table or casual potluck and it is much simpler than it looks.
The first time I brought this to a book club meeting it was gone before I could even grab a second cracker and now it is requested for every get together.
Ingredients
- Cream cheese: Smooth and tangy, provides the dreamy spreadable base. Look for blocks not whipped for the best structure.
- Basil pesto: Brings bright herby flavor. Choose a version with extra virgin olive oil and fresh basil for most flavor.
- Sun dried tomatoes: Add bursts of tartness and vibrant color. Use oil packed for richer taste and finely chop to avoid overpowering bites.
- Parmesan cheese: Salty and rich, balances the other flavors. Go for authentic Parmigiano Reggiano if possible.
- Toasted walnuts: For a nutty, crunchy coating. Choose fresh walnuts and toast gently until fragrant to avoid bitterness.
- Fresh parsley: Not just garnish but lifts the flavor and color. Pick flat leaf Italian parsley for a milder taste.
- Crackers and vegetables: Perfect for scooping. This log pairs beautifully with crisp veggies and sturdy seeded crackers.
Instructions
- Beat the Base:
- Beat softened cream cheese in a bowl with a hand mixer until it is pillowy and fluffy which helps the flavors mix in evenly.
- Layer the Flavors:
- Split the cream cheese in half. Mix basil pesto into one half and fold sun dried tomatoes and Parmesan into the other until each side is well blended and colorful.
- Shape the Log:
- On a large piece of plastic wrap spread the tomato mix in a rough rectangle about half an inch thick. Now gently cover this with the pesto mix in an even layer so the flavor contrasts are visible.
- Roll Up:
- Lift the edge of the plastic wrap and use it to help you roll the cheese into a tight log. Twist the ends to seal. This technique keeps layers tidy and distinct.
- Chill for Stability:
- Refrigerate the wrapped log for at least two hours so it firms up and holds its shape for coating and slicing.
- Coat for Texture:
- Unwrap the log and roll gently in a mix of toasted walnuts and parsley pressing gently so the nuts stick all around and provide crunch and vibrant color.
- Finish and Serve:
- Place the finished cheese log on a platter and surround with your favorite crackers and crisp vegetables. Serve it chilled for the cleanest slices or let it come to room temp for extra creaminess.
My sibling still tries to sneak bites off the ends at every party and I love seeing everyone gather around for just one more slice on their cracker.
Storage and Leftover Tips
Store leftovers wrapped tightly in plastic in the refrigerator and slice as needed. The log keeps for three to four days before the coating softens. If you want to freeze it do so before rolling in the nuts then wrap well and thaw in the fridge before finishing with the coating.
Easy Ingredient Swaps
No walnuts? Sub in pecans, almonds or leave the log plain for a nut free version. Not a fan of sun dried tomatoes? Try finely chopped roasted red peppers for a milder layer. For a more robust herb flavor add chopped fresh basil to the coating.
Perfect Ways to Serve This
A stunning centerpiece for any cheese board or grazing table. I love to tuck in some roasted peppers or sliced grapes nearby. Serve with both crunchy crackers and crisp baby cucumbers for a cool bite. This log is also great spread on bagels for a luxurious brunch treat.
The Story Behind This Recipe
The inspiration came from a friend who always layered flavors at her parties. She loved sun dried tomatoes and pesto so I combined both in one striking log. This recipe reminds me of her energy and the effortless way she brought people together over simple beautiful food.
Adapting for Every Season
In summer use garden basil pesto and swap dried tomatoes for oven roasted cherry tomatoes. For holiday parties jazz up the coating with a pinch of smoked paprika or a scattering of dried cranberries. When winter herbs are scarce add finely grated lemon zest to brighten things up.
What People Are Saying
They raved about how beautiful and fresh this was. Everyone kept asking for the recipe after the first bite. My kids ate the leftover ends on crusty bread and declared it better than pizza.
The flavor and color always spark compliments and you can make it fully ahead so your party feels effortless. Enjoy every layer of this beautiful log on your next holiday table.
Recipe Q&A
- → Can I substitute another cheese for cream cheese?
Yes, you can use goat cheese, mascarpone, or a blend for different flavors and textures. Adjust consistency as needed.
- → What type of pesto works best?
Classic basil pesto is suggested, but sun-dried tomato or even arugula pesto can be used for a unique twist.
- → How long should the cheese log chill?
Refrigerate for at least 2 hours to ensure it holds its shape and is easy to slice and serve.
- → Can the cheese log be made ahead?
Absolutely! Prepare up to 2 days in advance, storing wrapped in the fridge. Roll in coating just before serving for freshest texture.
- → What are good serving options?
Serve with a variety of crackers, sliced baguette, or fresh vegetable sticks for dipping and spreading.