Festive Antipasto Cream Cheese Log with Roasted Red Peppers and Parmesan

Ingredients

• 2 (8 oz) blocks cream cheese, softened
• 1/2 cup roasted red peppers, finely chopped (patted dry)
• 1/3 cup chopped black olives (or green olives)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (plus more for garnish)
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup chopped marinated artichoke hearts
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup chopped pecans or walnuts (optional, for coating)
• Crackers, crostini, or sliced baguette for serving

Instructions

1. Prepare the Filling:
   In a medium bowl, combine the softened cream cheese, roasted red peppers, olives, Parmesan, parsley, sun-dried tomatoes, artichokes, Italian seasoning, garlic powder, salt, and pepper. Mix until everything is evenly distributed.
2. Shape the Log:
   Place a large sheet of plastic wrap on a clean surface. Scoop the cream cheese mixture onto the wrap and use your hands or a spatula to shape it into a log. Wrap tightly and refrigerate for at least 2 hours (or overnight) to firm up.
3. Optional Nut Coating:
   If desired, roll the chilled cheese log in chopped pecans or walnuts before serving for a festive crunch.
4. Garnish and Serve:
   Place the cheese log on a serving platter. Garnish with extra parsley or a few diced roasted red peppers on top. Serve with crackers, crostini, or sliced baguette.

Would you like a holiday-themed version of this recipe or suggestions for substitutions (like vegetarian or nut-free options)?