Antipasto Cream (Print Version)
# Ingredients:
01 -
1 pound of cream cheese, at room temp.
02 -
5 ounces sun-dried tomatoes from oil, minced.
03 -
7 ounces of roasted peppers, drained and diced.
04 -
3 ounces salami, chopped small.
05 -
½ cup green onions, finely chopped.
06 -
⅓ cup sour cream.
07 -
½ cup green olives, chopped fine.
08 -
2 cups freshly shredded cheddar.
09 -
1 teaspoon garlic powder seasoning.
10 -
1 teaspoon red chili flakes.
11 -
1 teaspoon kosher salt granules.
12 -
½ teaspoon ground black pepper.
13 -
½ teaspoon minced rosemary, thyme, oregano, and basil.
14 -
¼ cup flat-leaf parsley, chopped small.
15 -
Rosemary sprigs—for decoration.
# Instructions:
01 -
Coat a 9x5 loaf pan with spray oil, then line the pan using plastic wrap and let some hang over.
02 -
Stir all the cheese log ingredients together in a bowl till they’re smooth. Taste and tweak seasoning if needed.
03 -
Pack the mix into the pan and press it down firmly, ensuring no air is inside. Seal it tightly and chill for at least 4 hours.
04 -
Flip the pan over onto a platter, then peel off the wrap. Add the sun-dried tomato pieces on top along with some of their oil.
05 -
Top with parsley and rosemary sprigs before serving. Let it sit out a bit to soften, then serve alongside crackers.
# Notes:
01 -
You can prep this up to 7 days in advance.
02 -
It tastes best when it’s close to room temp.