Description
This savory cheese log is a flavorful appetizer featuring a creamy cheese base studded with sun-dried tomatoes, briny olives, and tangy capers. Perfect for parties or as a tasty snack, it pairs beautifully with crackers or crusty bread and offers a delightful combination of textures and Mediterranean-inspired flavors.
Ingredients
Cheese Log Base
- 8 oz cream cheese, softened
- 4 oz goat cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Mix-ins
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup pitted black olives, finely chopped
- 2 tablespoons capers, drained and chopped
Coating
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tablespoons finely chopped toasted walnuts (optional)
Instructions
- Prepare Cheese Mixture: In a large bowl, combine the softened cream cheese, goat cheese, shredded cheddar, garlic powder, black pepper, and dried oregano. Mix thoroughly until you achieve a smooth and homogeneous cheese mixture.
- Add Mix-ins: Gently fold in the finely chopped sun-dried tomatoes, black olives, and capers, making sure they are evenly distributed throughout the cheese mixture.
- Shape the Log: Using your hands, shape the cheese mixture into a compact log, about 8 inches long and 3 inches in diameter. Place it on a piece of plastic wrap for easy handling.
- Prepare Herb Coating: On a small plate, combine the chopped parsley, chives, and toasted walnuts if using. Roll the cheese log in the herb mixture, pressing gently to adhere the coating evenly over the entire surface.
- Chill: Wrap the coated cheese log tightly in plastic wrap and refrigerate for at least 2 hours, or overnight, to allow flavors to meld and the log to firm up.
- Serve: Remove from refrigerator about 15 minutes before serving to soften slightly. Slice and serve with crackers, crostini, or fresh vegetables.
Notes
- For a vegetarian version, ensure olives and capers are free from any animal-derived additives.
- Sun-dried tomatoes can be oil-packed or dry; if dry, soak briefly in warm water and drain before chopping.
- Use fresh herbs for the coating for best flavor; dried herbs will not adhere as well.
- The cheese log can be made up to 2 days in advance and kept wrapped in the refrigerator.
- Optional toasted walnuts add a nice crunch but can be omitted for nut-free versions.
