Antipasto Cream Cheese Log with Olives, Red Peppers, Cranberries, and Herbs Recipe

If you’re looking for a show-stopping appetizer that’s as delicious as it is easy to assemble, you’ll adore this Antipasto Cream Cheese Log with Olives, Red Peppers, Cranberries, and Herbs Recipe. It’s perfect for holidays, casual get-togethers, or any time you want to bring something flavorful and eye-catching to the table. The creamy tanginess combined with briny olives, sweet roasted peppers, tart cranberries, and fresh herbs never fails to impress.

Jump to:

• Why You’ll Love This
• Ingredient Snapshot
• How to Make Antipasto Cream Cheese Log with Olives, Red Peppers, Cranberries, and Herbs Recipe
• Smart Little Tips
• Serving Ideas
• Make-Ahead, Store & Reheat
• Frequently Asked Questions
• Final Thoughts
• Print Recipe

Ingredient Snapshot

For the best results in this Antipasto Cream Cheese Log with Olives, Red Peppers, Cranberries, and Herbs Recipe, I like to pick fresh, flavorful ingredients that bring out each component’s unique character. Focus on quality olives and fresh herbs to elevate the overall taste.

• Cream Cheese: Use full-fat, softened cream cheese for creamy texture and richness.
• Mixed Olives: Choose a mix of green and black olives, finely chopped and pitted, to get that perfect briny pop.
• Roasted Red Peppers: Opt for jarred roasted peppers drained well to keep the log from becoming soggy.
• Dried Cranberries: These add a subtle sweetness and chewiness to balance savory notes.
• Fresh Herbs: Parsley and rosemary bring freshness and an aromatic touch—chop them finely for even distribution.

How to Make Antipasto Cream Cheese Log with Olives, Red Peppers, Cranberries, and Herbs Recipe

Step 1 — Set Up & Season

Start by making sure your cream cheese is fully softened to room temperature—that’s key for a smooth blend without lumps. I usually leave it out on the counter for about 30 minutes before mixing. Transfer 16 ounces into a medium bowl, then add the finely chopped olives and roasted red peppers. Folding these in gently helps keep the mixture light and evenly textured. Toss in the dried cranberries and sprinkle the fresh parsley and rosemary over the top. The garlic powder comes last, adding subtle warmth without overpowering the fresh ingredients. For a touch of silkiness, I sometimes drizzle in a teaspoon of olive oil, which helps bind everything together beautifully.

Step 2 — Sear, Toast, or Mix

Now, all the magic is mixing. Using a sturdy spatula or your clean hands, fold the ingredients carefully so that the olives, peppers, cranberries, and herbs are distributed evenly throughout. You want to avoid overmixing, which can make the log dense. Once everything is combined into a lovely, spreadable consistency, lay out a large piece of plastic wrap. Spoon the mixture onto the wrap and shape it into a tight log. Wrapping it snugly helps the log maintain its shape and keeps it ready for chilling. This step is simple but sets the stage for the log’s elegant final look.

Step 3 — Finish for Best Texture

Chill the wrapped log in the refrigerator for at least 2 hours, though overnight resting is even better if you have the time. This waiting period allows the flavors to marry and gives the log a nice firmness that makes slicing neat and satisfying. Once cooled, unwrap the log and roll it in a handful of freshly chopped parsley for a bright, green coating that adds brightness and a touch of texture. Garnish the serving platter with extra rosemary sprigs to hint at those herby notes inside. The result is a beautiful, fragrant appetizer that’s easy to slice and share.

Serving Ideas

Finishing Touches

I love pairing this Antipasto Cream Cheese Log with crisp crostini or simple crackers. The contrast between the crunchy base and the creamy, herb-filled log is delightful. Adding a small drizzle of honey on some servings or scattered fresh basil leaves can provide a fresh sweetness and color pop that everyone notices and enjoys.

Pair It With

Serve alongside slices of cured meats like prosciutto or salami, marinated artichokes, and perhaps a bowl of mixed nuts to balance textures and flavors on your appetizer board. A chilled white wine or sparkling rosé pairs wonderfully, complementing the salty olives and tart cranberries.

Easy Plating Upgrades

For a quick upgrade, add small piles of olives or pieces of roasted peppers around the log on the serving platter. Garnishing with fresh herbs like rosemary sprigs or a scattering of finely chopped parsley brightens the look and adds an inviting aroma. You can also serve alongside colorful vegetable sticks for added crunch and color contrast, making the presentation feel fresh and wholesome.

Make-Ahead, Store & Reheat

Storing Leftovers

Keep leftover cream cheese log tightly wrapped in plastic wrap or stored in an airtight container. Refrigerate for up to 4 days to maintain freshness and creaminess. You’ll notice it softens slightly over time but still holds together nicely.

Freezing Tips

This recipe isn’t the best candidate for freezing because the cream cheese texture may become crumbly once thawed. If you do freeze it, wrap tightly and consume within a month. Thaw slowly in the fridge overnight and stir gently before serving to help regain some creaminess.

Reheating Antipasto Cream Cheese Log with Olives, Red Peppers, Cranberries, and Herbs Recipe Without Drying Out

This cream cheese log is best served cold or at room temperature, so avoid reheating it. If you want to soften it slightly, take it out of the fridge about 15 minutes before serving. Heating it directly risks drying out or melting the log unevenly.

Final Thoughts

This Antipasto Cream Cheese Log with Olives, Red Peppers, Cranberries, and Herbs Recipe truly nails the balance of savory, sweet, and fresh—all wrapped up in a creamy, easy-to-make appetizer. I still find myself reaching for it whenever I want to impress without spending hours in the kitchen. I hope you enjoy making it as much as I do, and that it becomes a staple in your party repertoire. Happy entertaining!

Print

Print Recipe