Cheese Log Pesto Sun-Dried Tomatoes (Printable Format)
Cream cheese blend with pesto and sun-dried tomatoes, wrapped and coated for a savory appetizer.
# Needed Ingredients:
→ Cheese Log
01 -
16 oz cream cheese, softened
02 -
1/2 cup basil pesto
03 -
1/2 cup sun-dried tomatoes, finely chopped
04 -
1/4 cup Parmesan cheese, finely grated
→ Coating
05 -
1/4 cup toasted walnuts, finely chopped
06 -
2 tablespoons fresh parsley, finely chopped
→ Serving Suggestions
07 -
Assorted crackers
08 -
Fresh vegetables, such as carrot sticks, celery, or cucumber slices
# Preparation Steps:
01 -
Place softened cream cheese in a mixing bowl and beat with a hand mixer until smooth and fluffy.
02 -
Divide the cream cheese evenly between two bowls. In the first bowl, blend in the basil pesto until fully incorporated. In the second bowl, mix in the sun-dried tomatoes and grated Parmesan cheese.
03 -
Lay a sheet of plastic wrap on a flat surface. Using a spatula, spread the sun-dried tomato and Parmesan mixture into a rectangle about 1/2 inch thick. Evenly spread the pesto mixture over the sun-dried tomato layer.
04 -
Carefully roll the layered mixture into a log using the plastic wrap, keeping it tight and even. Twist the ends of the wrap to seal.
05 -
Refrigerate the wrapped log for at least 2 hours, or until firm and set for easy slicing.
06 -
Unwrap the chilled log. Spread the chopped toasted walnuts and parsley on a plate. Gently roll the log in the mixture, pressing lightly so the coating adheres evenly on all sides.
07 -
Transfer the finished cheese log to a serving platter. Arrange crackers and fresh vegetables around the log. Serve chilled or allow to reach room temperature before serving.
# Supplementary Details:
01 -
For clean slices, use a sharp knife wiped clean between cuts. Bring to room temperature for easier spreading.