At the Miller family’s New Year’s Eve potluck, the table always ends up looking like a colorful patchwork quilt of everyone’s signature dishes. This year, it was Aunt Lila’s turn to bring the cheese platter, but she was stuck in traffic with two screaming toddlers and a half-assembled appetizer tray in the backseat. That’s when I offered to whip something up quickly with what we had on hand a few jars of marinated veggies, a block of cream cheese, and leftover herbs from holiday roasting.
Within 30 minutes, the Holiday Antipasto Cheese Log was born, and it didn’t just save the party it stole the show. People crowded around the appetizer table, marveling at the bright colors, the herb coating, and the mix of creamy, briny, and tangy flavors.
A neighbor from down the block pulled me aside to ask if it was catered. It was a delicious reminder that sometimes, improvisation leads to unexpected brilliance. Since then, this cheese log has made appearances at a friend’s casual Friendsgiving brunch, a snowed-in wine night with my sister, and even my son’s classroom holiday party (yes, the parents devoured it).
The Holiday Antipasto Cheese Log is all about holiday ease: no baking, no fancy tools, just bold ingredients and a festive finish. And if you need something that can be made ahead, transported easily, and still impress a crowd? This might just become your winter MVP.
Short Description
This Holiday Antipasto Cheese Log is a no-bake, crowd-pleasing appetizer packed with Mediterranean flavor from olives, peppers, and artichokes, wrapped in a creamy cheese blend and dressed in holiday herbs and cranberries.
Key Ingredients
For the Base
- 16 oz cream cheese, softened
- ¼ cup fresh grated Parmesan
- ½ cup chopped roasted red peppers
- ½ cup chopped mixed olives (green and black)
- ½ cup chopped marinated artichoke hearts
- 1 tsp Italian seasoning
- ½ tsp garlic powder
For the Festive Touch
- 1 cup finely chopped fresh parsley
- Rosemary sprigs, for garnish
- Fresh cranberries, for garnish
Tools Needed
- Mixing bowl
- Rubber spatula or wooden spoon
- Plastic wrap
- Chef’s knife
- Cutting board
- Serving plate or platter
Cooking Instructions
Step 1: Mix the Filling
In a medium mixing bowl, combine softened cream cheese, Parmesan, roasted red peppers, olives, artichoke hearts, Italian seasoning, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
Step 2: Shape the Log
Lay a sheet of plastic wrap on your work surface. Spoon the cheese mixture onto the center and form into a rough log shape. Wrap tightly, smoothing the surface as you roll. Twist the ends like a candy wrapper.
Step 3: Chill Until Firm
Place the wrapped log in the refrigerator for at least 2 hours or overnight. It should be firm to the touch when ready.
Step 4: Coat with Herbs
Unwrap the chilled log and roll it in finely chopped fresh parsley. Press gently so the herbs adhere to all sides evenly.
Step 5: Garnish and Serve
Transfer the cheese log to a serving plate. Decorate with rosemary sprigs and a scattering of cranberries for a festive look. Serve chilled with crackers or crostini.
Why You’ll Love This Recipe
Bursting with vibrant antipasto flavor
Eye-catching presentation perfect for holidays
No-bake and low-effort
Can be made ahead and travels well
Customizable with your favorite mix-ins
Naturally gluten-free
Feeds a crowd with ease
Mistakes to Avoid & Solutions
Using cold cream cheese
It won’t mix smoothly and ingredients won’t distribute evenly.
Solution: Let it sit at room temperature for 30–45 minutes before mixing.
Skipping the chill time
The log will be too soft and lose its shape.
Solution: Always refrigerate for at least 2 hours or until fully firm.
Over-chopping the mix-ins
You’ll lose texture and the cheese will look muddy.
Solution: Chop ingredients into small but visible pieces.
Under-seasoning
Cream cheese can mute bold flavors.
Solution: Taste and adjust seasoning before shaping the log.
Parsley falling off
If the cheese log is too dry or not chilled enough, the parsley won’t stick.
Solution: Lightly press parsley while rolling, and ensure the surface still has a bit of moisture.
Serving and Pairing Suggestions
Serve with crostini, crackers, or sliced baguette
Pair with a crisp white wine like Sauvignon Blanc
Ideal for a cheese board centerpiece
Great for potlucks, brunch spreads, or holiday cocktail parties
Slice and serve on mini toasts for a fancy bite-size appetizer
Storage and Reheating Tips
Wrap leftovers tightly in plastic wrap or place in airtight container
Store in refrigerator up to 4 days
Do not freeze (texture changes)
Serve cold or allow to sit at room temp 10–15 minutes for best texture
If herbs look wilted, re-roll in fresh chopped parsley
FAQs
1. Can I make this ahead of time?
Yes, the cheese log can be made 1–2 days in advance. Wait to coat with herbs until just before serving.
2. What kind of olives work best?
A mix of green and black olives provides balance. Avoid using only one type unless you prefer a specific flavor.
3. Is there a dairy-free version?
Yes, use plant-based cream cheese and omit Parmesan or use a vegan alternative.
4. Can I freeze it?
Freezing is not recommended due to changes in texture once thawed.
5. What crackers go well with this?
Try rosemary crackers, multigrain crisps, or toasted baguette slices.
Tips & Tricks
Line your work surface with parchment for easier cleanup
If the log feels too soft after chilling, freeze for 10 minutes before rolling in herbs
Use a sharp knife to slice cleanly for serving
Add chopped sun-dried tomatoes for a sweet-savory touch
For extra richness, blend in a tablespoon of mascarpone cheese
Recipe Variations
Spicy Mediterranean Cheese Log
Add 1 tbsp chopped Calabrian chilis and swap Italian seasoning for oregano. Finish with chili flakes in the parsley coating.
Nutty Cheese Log
Add ¼ cup finely chopped walnuts or pecans into the filling for crunch. You can also roll the outside in crushed nuts instead of parsley.
Smoky Spanish Cheese Log
Swap out Italian mix-ins for smoked paprika, manchego cheese, and roasted piquillo peppers. Garnish with thyme and sliced almonds.
Vegan Holiday Antipasto Log
Use vegan cream cheese and nutritional yeast instead of Parmesan. Keep olives, peppers, and artichokes, and roll in chopped basil or dill.
Final Thoughts
When holiday entertaining calls for something eye-catching, flavorful, and simple, this Holiday Antipasto Cheese Log quietly delivers. It doesn’t compete with the main course, but it starts the party with just enough flair to impress even the pickiest guests. I’ve seen it shared between kids and grandparents, scarfed down during game night, and praised at quiet wine-and-cheese evenings.
Its creamy texture and bold mix-ins bring warmth to any table without trying too hard. And with just a little effort and some festive garnish, this log can shine like the centerpiece it was never supposed to be. If your fridge has a few jars of marinated vegetables and a block of cream cheese, you’re already halfway there. Let the holidays bring the magic this appetizer will handle the rest.
Festive Holiday Antipasto Cheese Log
Ingredients
For the Base
- 16 oz cream cheese softened
- ¼ cup fresh grated Parmesan
- ½ cup chopped roasted red peppers
- ½ cup chopped mixed olives green and black
- ½ cup chopped marinated artichoke hearts
- 1 tsp Italian seasoning
- ½ tsp garlic powder
For the Festive Touch
- 1 cup finely chopped fresh parsley
- Rosemary sprigs for garnish
- Fresh cranberries for garnish
Instructions
- Mix softened cream cheese with Parmesan, chopped peppers, olives, artichokes, and seasonings until smooth and blended.
- Spoon onto plastic wrap, shape into a log, wrap tightly, and twist ends.
- Refrigerate 2 hours or overnight until firm.
- Unwrap and roll in chopped parsley, pressing to coat evenly.
- Place on a serving plate, garnish with rosemary and cranberries, and serve chilled with crackers or crostini.
