Description
This festive Italian Cheese Loaf is a creamy, savory appetizer perfect for Christmas gatherings. Blending cream cheese, sour cream, a medley of Italian herbs, sharp cheddar, roasted peppers, salami, green olives, and green onions, it delivers a harmonious burst of flavors with every bite. Topped with oil-packed sun-dried tomatoes and fresh parsley, this no-bake cheese loaf is chilled until set and served with crackers for an irresistible party treat.
Ingredients
Scale
Cheese Log:
- 500g (1 lb) cream cheese, softened
- 1/3 cup sour cream
- 1/2 tsp each thyme, oregano, basil, rosemary, black pepper OR 1 tsp Italian Seasoning
- 1 tsp each garlic powder, salt, red pepper/chilli flakes (adjust to taste)
- 2 cups cheddar cheese (or other melting cheese), freshly grated
- 280g (9 oz) roasted peppers, drained and finely chopped
- 180g (6 oz) salami, finely chopped
- 3/4 cup green olives, finely chopped
- 1/3 cup green onion, finely minced (3-4 stalks)
Topping/Serving:
- 220g (7 oz) sun-dried tomato strips with oil, roughly chopped
- 1/4 cup parsley, finely chopped (or chives)
- Rosemary sprigs (for decoration)
- Jatz or other crackers, for serving
Instructions
- Prepare the Pan: Spray a loaf pan with oil and line it with cling wrap, leaving an overhang for easy removal later.
- Mix Ingredients: In a large bowl, combine the cream cheese, sour cream, Italian herbs, garlic powder, salt, chili flakes, grated cheddar, roasted peppers, chopped salami, green olives, and green onions. Mix thoroughly until evenly combined. Taste and adjust salt as needed, keeping in mind the saltiness of your chosen crackers.
- Fill the Pan: Scrape the cheese mixture into the prepared loaf pan, leveling the surface and pressing down firmly to remove any air pockets. Using a smaller pan will yield a taller loaf.
- Chill: Cover the loaf with the cling wrap overhang and refrigerate for at least 4 hours, or up to 1 week to let flavors meld and the loaf firm up.
- Unmold: Once chilled and set, turn the loaf out onto a serving platter and carefully peel off the cling wrap.
- Add Topping: Spread the roughly chopped sun-dried tomatoes along with their oil over the top. Garnish with chopped parsley and decorate with rosemary sprigs to create a festive look.
- Serve: Best served closer to room temperature than straight from the fridge. Serve with your choice of crackers. The loaf is soft enough to scoop with crackers, so knives for smearing are optional.
Notes
- Cream Cheese: Philadelphia blocks are preferred. If only spreadable cream cheese is available, omit the sour cream.
- Sour Cream: Can be substituted with yogurt or mayonnaise to slightly loosen the mixture.
- Cheese: Use flavorful melting cheeses such as cheddar, Swiss, Gruyere, Pepper Jack, or Asiago. Avoid mozzarella as it lacks sufficient seasoning.
- Salami: Hot salami enhances the flavor. Use large deli-sliced rounds for easier chopping.
- Freeform Option: Instead of a loaf pan, shape the mixture into a log using cling wrap, twist the ends, and refrigerate to firm up.
- Customization: Substitute or add antipasti such as artichokes, capers, other olives, pickles, chorizo, bacon, or ham. For a vegetarian version, omit salami and add 1/2 cup grated parmesan for flavor.
Nutrition
- Serving Size: 1 piece (approximately 50g)
- Calories: 150 kcal
- Sugar: 1.5 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 35 mg
