Italian Cheese Log
The Italian Cheese Log is a simple, tasty appetizer that's perfect for parties or a casual snack. It’s a creamy cheese mixture packed with Italian flavors like garlic, herbs, and…
Tip: save now, cook later.The Italian Cheese Log is a simple, tasty appetizer that’s perfect for parties or a casual snack. It’s a creamy cheese mixture packed with Italian flavors like garlic, herbs, and bits of pepperoni or salami, all rolled up into a neat log shape. The outside is usually coated with nuts or more herbs, giving it a nice crunch and lots of texture that pairs wonderfully with crackers or bread.
I love making this cheese log when friends come over because it’s super easy to throw together and always disappears fast. One tip I’ve learned is to chill it well before serving so it holds its shape and the flavors have time to blend. I also like to mix in just a little bit of cream cheese to make it extra smooth and creamy, which everyone seems to appreciate.
Serving it with an assortment of crackers, some sliced veggies, or even a few olives makes it feel like a little party on the table. Whenever I bring this to gatherings, people always ask for the recipe or a second helping, which never fails to make me smile. It’s one of those appetizers that’s both comforting and festive in a really understated way.
Key Ingredients & Substitutions
Cream Cheese: This gives the log its creamy and easy-to-spread texture. If you want a lighter option, try using Neufchâtel cheese, which has less fat.
Mozzarella & Cheddar Cheese: Mozzarella adds stretchiness while cheddar brings sharpness. You can swap cheddar for parmesan or asiago for more Italian flavor.
Pepperoni or Salami: These add a nice savory, meaty bite. For a vegetarian version, try sun-dried tomatoes or chopped roasted red peppers instead.
Fresh Herbs: Parsley, basil, rosemary, and thyme give fresh, aromatic notes. Dried herbs can substitute fresh if needed, but fresh herbs brighten the flavor more.
Bacon Bits: They add crunch and smoky flavor on top. For a vegetarian option, try toasted pine nuts or chopped toasted almonds.
How Do I Roll and Chill the Cheese Log for Perfect Shape?
Rolling the cheese mixture tightly is key to a pretty log that slices well. Here’s how I do it:
- Spoon the mixture onto plastic wrap and spread it evenly into a rectangle.
- Use the plastic wrap to help roll the mixture from one short edge into a tight log shape.
- Wrap the log tightly in plastic wrap to hold its shape during chilling.
- Refrigerate for at least 2 hours; chilling firms it up and lets flavors mix.
Once chilled, unwrap carefully before coating the outside. A well-chilled log slices cleanly without falling apart, making serving easy and neat.
Equipment You’ll Need
- Mixing bowl – big enough to combine all your cheeses and mix-ins comfortably.
- Plastic wrap or parchment paper – perfect for shaping the log and keeping it tight.
- Sharp knife – helps you slice the cheese log cleanly without squishing it.
- Cutting board or serving platter – for presenting your cheese log with crackers and garnishes.
Flavor Variations & Add-Ins
- Swap pepperoni with chopped artichoke hearts for a milder, tangy twist.
- Add chopped roasted red peppers for sweetness and color inside the log.
- Mix in fresh or sun-dried basil instead of parsley for a stronger herb flavor.
- Use smoked gouda instead of cheddar for a smoky, creamy taste.
Italian Cheese Log
Ingredients You’ll Need:
Main Ingredients:
- 8 oz cream cheese, softened
- 8 oz shredded mozzarella cheese
- 4 oz shredded cheddar cheese
- 1/2 cup finely chopped pepperoni or diced salami
- 1/4 cup finely chopped sun-dried tomatoes (drained if packed in oil)
- 3 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Coating and Topping:
- 1/4 cup chopped fresh rosemary and thyme (for outer coating)
- 1/4 cup crispy bacon bits (for topping)
To Serve:
- Crackers or toasted bread slices
- Marinated olives and cherry tomatoes (optional)
How Much Time Will You Need?
Preparation takes about 15 minutes, plus at least 2 hours chilling time to let the cheese log firm up and the flavors blend beautifully.
Step-by-Step Instructions:
1. Mix Your Cheese and Flavorings:
In a large bowl, blend the softened cream cheese with shredded mozzarella and cheddar until smooth. Then add chopped pepperoni or salami, sun-dried tomatoes, minced garlic, parsley, basil, oregano, crushed red pepper flakes, salt, and pepper. Mix all ingredients evenly.
2. Shape the Cheese Log:
Spread the cheese mixture onto a piece of plastic wrap or parchment paper in a rectangle about 1/2-inch thick. Using the wrap to help, roll up the cheese mixture tightly into a log shape.
3. Chill the Log:
Wrap the log tightly in plastic wrap and place it in the refrigerator. Chill for at least 2 hours until firm and flavorful.
4. Add the Herbs and Bacon:
Carefully unwrap the chilled log, then roll it evenly in the chopped fresh rosemary and thyme. Sprinkle crispy bacon bits on top, pressing lightly so they stick well.
5. Serve & Enjoy:
Place the cheese log on a serving platter or wooden board. Garnish with fresh rosemary sprigs if desired. Slice into 1/2-inch rounds and serve alongside crackers, toasted bread, olives, and cherry tomatoes for a perfect appetizer spread.
Can I Make the Italian Cheese Log Ahead of Time?
Yes! Prepare the cheese log a day in advance and keep it tightly wrapped in the refrigerator. This allows the flavors to meld beautifully and makes serving effortless.
What Can I Use Instead of Pepperoni or Salami?
If you prefer a vegetarian option or want to switch it up, try chopped sun-dried tomatoes, roasted red peppers, or olives. These add great flavor without meat.
How Should I Store Leftovers?
Wrap any leftovers tightly in plastic wrap and refrigerate. Consume within 3-4 days for the best taste and freshness.
Can I Use Dried Herbs Instead of Fresh for Coating?
Yes, you can substitute dried herbs, but be sure to crush them finely and use less since dried herbs are more potent. Fresh herbs provide a brighter flavor and better texture for the coating.