Festive Layered Cheese Log

My Christmas party cheese log has become the one thing everyone expects me to bring each year. It mixes rich cream cheese with bright pesto and sweet sun-dried tomatoes for an appetizer that always gets people talking.

I came up with this cheese log when I needed to bring something to my in-laws' Christmas party about five years back. Everyone said the colors looked like a holiday decoration, and now I can't show up between Thanksgiving and New Year's without it.

Ingredients

• Cream cheese: Makes up the smooth, tangy foundation - grab the full-fat kind for the best taste and texture
• Garlic: Adds that must-have flavor kick - pick heads that feel heavy and have no soft spots
• Sun-dried tomatoes: Bring that sweet tang and pretty red color - the ones packed in oil work way better here
• Fresh basil: Adds that fresh pop and green color - look for bright leaves with no dark spots
• Turnip greens or other leafy greens: Give an earthy flavor boost - grab the younger, smaller leaves for best taste
• Parmesan cheese: Brings that salty, rich taste - grate it yourself instead of buying pre-shredded
• Olive oil: Pulls the pesto together - don't cheap out, get the good extra virgin stuff
• Walnuts: Add a nice crunch if you want - warm them in a pan first to wake up their flavor
• Provolone cheese: Makes the outer wrapper - ask for thin slices at the deli counter so they'll bend easily
• Basil leaves: For making it look pretty - save the nicest looking ones for the top

Step-by-Step Instructions

Prep the garlic:

Toss whole garlic cloves into your food processor and hit the pulse button a few times until they're chopped small but not mushy. This garlic is going in everything, so chop it evenly. Split it into three parts to use throughout.

Make the green pesto part:

Throw your turnip greens, basil, a third of that garlic you just prepped, parmesan, and walnuts into the food processor. Hit pulse a few times to chop everything up, then drizzle in olive oil while it's running. Don't make it too smooth. You want some bits and texture. If it looks too wet, add more parmesan until it's chunky enough to hold its shape.

Fix up the tomato mix:

Put another third of your chopped garlic in the processor with sun-dried tomatoes and a splash of olive oil. Pulse until the tomatoes break into small bits but aren't completely smooth. This red layer makes everything look pretty and adds that sweet-tangy kick against the cheese and herbs.

Beat the cream cheese:

Put your softened cream cheese and last bit of garlic into the processor. Run it until it's smooth and fluffy, scraping down the sides when needed. You want it soft enough to spread but firm enough to stay in layers.

Put the log together:

Line a mini loaf pan with plastic wrap, leaving extra hanging over the edges. Lay provolone slices all over the bottom and sides with some hanging over. This makes the outside wrapper of your finished log.

Stack everything up:

Start with a good layer of garlic cream cheese spread across the bottom. Next add a thick layer of pesto, then sprinkle the tomato mix on top. Cover with provolone, then do it all again until everything's used up, ending with cream cheese. Fold any hanging provolone over the top, then add more slices to cover it completely.

The first time I brought this cheese log to our family Christmas Eve party, my super-picky aunt asked for the recipe, which never happens. What I love most is how basic ingredients turn into something that looks store-bought fancy. I especially like using turnip greens instead of the usual pine nuts and basil in the pesto. It's different and gets people talking while they eat.

Great Serving Ideas

This holiday cheese log needs some good sidekicks to show off how tasty it is. Put out some crunchy crackers, sliced French bread, and breadsticks around it. If you want to go all out, add some olives, roasted red peppers, and marinated artichoke hearts nearby. Fresh fruit like pear slices and a bunch of grapes give a sweet break from the savory cheese. All this makes a spread that gets people mingling and chatting.

Change It Up

What's cool about this recipe is you can switch things around. Don't have turnip greens? Try spinach, kale, or arugula instead. Not into sun-dried tomatoes? Roasted red peppers or olive mix work great too. You can even try different cheeses for the outside wrapper. Cheddar gives you a pretty orange color, or herb-coated cheese adds some interesting spots. In summer, throw in fresh herbs from your garden like dill, chives, or tarragon into the cream cheese part.

Fixing Common Problems

Getting your cheese log just right takes a little care. If the cream cheese isn't spreading easily, let it sit out for a few minutes to soften up. Got a too-runny pesto? Add more grated cheese to soak up the extra oil. Want clean slices when serving? Dip your knife in hot water between cuts. If your log won't come out of the plastic wrap, stick it back in the fridge for about 30 minutes and try again.

This cheese log will probably become a must-have at your family get-togethers too, fitting in perfectly with any holiday food spread without much fuss.

Recipe Q&A

→ Can I prepare this cheese log in advance?

Definitely! It needs at least 12 hours in the fridge to firm up, so make it the day before you're serving it. Just keep in mind to let it sit at room temperature for roughly 20 minutes before serving, so it softens up a little.

→ What can I use if I don’t have turnip greens?

You can swap turnip greens with whatever greens you’ve got on hand—spinach, kale, arugula, or Swiss chard all work great. Be sure they’re fresh and totally dry before blending them into the pesto.

→ What goes well with this cheese log?

This tasty cheese log is awesome with crackers, baguette slices, or crostini. For a fun platter, add in some fresh fruit like apple slices, grapes, nuts, or even a bit of honey or fig spread.

→ How can I make this nut-free?

No problem! You can skip the walnuts entirely. If you’d like to add some crunch, try replacing them with sunflower or pumpkin seeds instead. Easy peasy!

→ How long can I keep this stored in the fridge?

If you keep it tightly wrapped with plastic and stored properly, this cheese log will last about 5 days in the fridge. Just make sure it’s sealed well to keep its freshness intact.

→ Can I freeze this appetizer?

You can, but the cream cheese and pesto texture might change after freezing, becoming a bit gritty. For the best quality, make it fresh instead of freezing.