Cheese Log Pesto Sun-Dried (Print View)
Creamy cheese log layered with pesto, sun-dried tomatoes, walnuts, and parsley for a savory appetizer.
# What You'll Need:
→ Cheese Log
01 -
16 ounces cream cheese, softened
02 -
1/2 cup basil pesto
03 -
1/2 cup sun-dried tomatoes, finely chopped
04 -
1/4 cup Parmesan cheese, grated
→ Coating
05 -
1/4 cup walnuts, toasted and finely chopped
06 -
2 tablespoons fresh parsley, finely chopped
→ Serving
07 -
Crackers
08 -
Fresh vegetables
# Directions:
01 -
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
02 -
Separate the cream cheese mixture equally into two bowls. In one bowl, fold in the basil pesto until fully combined. In the other bowl, blend in the sun-dried tomatoes along with the grated Parmesan cheese.
03 -
Place a sheet of plastic wrap on a flat work surface. Spread the sun-dried tomato mixture into a uniform rectangle, approximately 1/2 inch thick. Carefully layer the pesto mixture evenly on top of the sun-dried tomato base.
04 -
With the assistance of the plastic wrap, gently roll the layers into a tight log, twisting the ends of the plastic to fully seal.
05 -
Set the wrapped log in the refrigerator and chill for at least 2 hours, or until the cheese is firm enough to hold its shape.
06 -
Remove the cheese log from the plastic wrap. Roll the surface in the combined walnuts and parsley, pressing lightly to adhere the mixture evenly around the log.
07 -
Arrange the finished cheese log on a serving platter. Accompany with crackers and sliced fresh vegetables. Serve chilled or lightly tempered to room temperature.
# Notes:
01 -
Ensure cream cheese is at room temperature for effortless blending and layering.