Name: Italian Cheese Log
Prep time: 15 min
Cook time: PT-489959H58M10S
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 8 oz cream cheese, softened; 1 cup shredded mozzarella or provolone; 1/4 cup grated Parmesan cheese; 1/4 cup sun-dried tomatoes, finely chopped; 1/4 cup chopped black or green olives; 2 tbsp chopped fresh basil or Italian parsley; 1 tsp Italian seasoning; 1/2 tsp garlic powder; Pinch of crushed red pepper flakes (optional); 8–10 thin slices of salami (for coating); Optional: 1/4 cup crushed nuts or seasoned breadcrumbs (for coating); Crackers or bread, for serving

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The Italian Cheese Log is a bold and savory appetizer that brings together rich cheeses, zesty herbs, and flavorful add-ins in one showstopping spread. Whether I’m entertaining guests or putting together a snack board, this cheese log is always a hit—with minimal effort and maximum flavor.

Why You’ll Love This Recipe

I love this Italian Cheese Log because it’s easy to make ahead, beautifully presentable, and packed with Mediterranean flair. The combination of creamy cheeses, sun-dried tomatoes, herbs, and cured meats creates a spread that’s perfect for crackers, crostini, or even fresh vegetables. It’s festive enough for holidays but simple enough to enjoy year-round.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Shredded mozzarella or provolone
Grated Parmesan cheese
Sun-dried tomatoes, finely chopped
Chopped black or green olives
Fresh basil or Italian parsley, chopped
Italian seasoning
Garlic powder
Crushed red pepper flakes (optional)
Thinly sliced salami (for coating)
Crushed nuts or breadcrumbs (optional, for coating)
Crackers or bread, for serving

Directions

I mix the softened cream cheese, mozzarella, and Parmesan in a bowl until smooth and well combined.
I fold in the sun-dried tomatoes, olives, herbs, Italian seasoning, garlic powder, and a pinch of red pepper flakes for heat.
I shape the mixture into a log using plastic wrap, then roll it tightly and refrigerate for at least 1–2 hours to firm up.
Once chilled, I unwrap the cheese log and roll it in a layer of thin salami slices, pressing gently so they adhere. I sometimes add crushed nuts or seasoned breadcrumbs for extra texture.
I transfer the cheese log to a serving plate, garnish with fresh herbs, and serve with crackers or sliced baguette.

Servings and timing

This recipe serves 8–10 as an appetizer.
Prep time: 15 minutes
Chill time: 1–2 hours
Total time: 1 hour 15 minutes (including chill)

Variations

I swap out the sun-dried tomatoes for roasted red peppers for a sweeter note.
I use goat cheese or ricotta along with the cream cheese for a creamier texture.
For a spicy version, I mix in chopped pepperoncini or hot salami.
I coat the outside in crushed pistachios or walnuts instead of meat for a vegetarian option.
Sometimes I shape it into a ball instead of a log for a festive twist during the holidays.

Storage/Reheating

I store the cheese log tightly wrapped in plastic wrap in the fridge for up to 5 days. It tastes best when brought to room temperature for about 20 minutes before serving. This recipe doesn’t require reheating and should always be served chilled or at room temperature.

FAQs

Can I make this ahead of time?

Yes, I often prepare it a day or two in advance and store it in the fridge. The flavors deepen as it sits, making it even better.

What’s the best way to shape the log?

I use plastic wrap to roll it tightly into a log and then chill it. It helps keep everything compact and easy to coat later.

Can I freeze the cheese log?

I don’t recommend freezing, as the texture of cream cheese can change. It’s best made fresh or kept in the fridge.

What do I serve with the cheese log?

I like offering a mix of crackers, crostini, and sliced veggies like cucumbers and bell peppers.

Can I make it without the meat coating?

Absolutely. I roll it in chopped herbs, nuts, or breadcrumbs instead for a vegetarian-friendly version.

Conclusion

The Italian Cheese Log is a simple yet elegant appetizer that brings bold flavor and creamy texture to any table. I love how it’s both customizable and crowd-pleasing—perfect for gatherings, parties, or just snacking with style. Once I make it, it becomes a staple on my appetizer list every season.

Italian Cheese Log

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The Italian Cheese Log is a rich, creamy, and flavor-packed appetizer made with a blend of cheeses, herbs, sun-dried tomatoes, and olives, then coated in thinly sliced salami or crunchy toppings for a showstopping presentation.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: None
Total Time: 1 hour 15 minutes (including chill time)
Yield: Serves 8–10
Category: Appetizer
Method: No-Cook
Cuisine: Italian
Diet: Vegetarian

Ingredients

8 oz cream cheese, softened
1 cup shredded mozzarella or provolone
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup chopped black or green olives
2 tbsp chopped fresh basil or Italian parsley
1 tsp Italian seasoning
1/2 tsp garlic powder
Pinch of crushed red pepper flakes (optional)
8–10 thin slices of salami (for coating)
Optional: 1/4 cup crushed nuts or seasoned breadcrumbs (for coating)
Crackers or bread, for serving

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Instructions

In a mixing bowl, combine cream cheese, shredded mozzarella or provolone, and Parmesan until smooth.
Fold in sun-dried tomatoes, olives, fresh herbs, Italian seasoning, garlic powder, and crushed red pepper flakes.
Shape the mixture into a log using plastic wrap, roll tightly, and chill for 1–2 hours until firm.
Unwrap the chilled log and roll it in a layer of thin salami slices, pressing gently so they stick. Optionally, coat in crushed nuts or breadcrumbs for extra texture.
Transfer to a serving plate, garnish with fresh herbs, and serve with crackers or sliced baguette.