A few years ago, I was hosting a small dinner party for some close friends. As I was putting the finishing touches on the meal, I decided to whip up a quick Cheese Log with Pesto and Sun Dried Tomatoes to serve as an appetizer. I’ll never forget the look on my guests’ faces when they took their first bite – pure delight! The flavors of the creamy cheese, bright pesto, and sweet sun-dried tomatoes were an absolute revelation. From that moment on, this Cheese Log has become a go-to recipe for any gathering, whether it’s a cozy night in or an elegant soiree. There’s just something so irresistible about this simple yet sophisticated dish.
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Why This Cheese Log with Pesto and Sun Dried Tomatoes Recipe Will Become Your Go-To
The Secret Behind Perfect Cheese Log with Pesto and Sun Dried Tomatoes
This Cheese Log with Pesto and Sun Dried Tomatoes recipe is truly special because it strikes the perfect balance of flavors and textures. The creamy, tangy cheese log is the perfect canvas for the vibrant pesto and the sweet, chewy sun-dried tomatoes. And the best part? This recipe yields 6 generous servings, so it’s the ideal shareable appetizer for any occasion.
Essential Ingredients You’ll Need
To make this dreamy Cheese Log with Pesto and Sun Dried Tomatoes, you’ll need:
- 16 oz cream cheese, softened
- 1/2 cup homemade pesto
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/4 cup toasted pine nuts (optional)
- Salt and pepper to taste
Step-by-Step Cheese Log with Pesto and Sun Dried Tomatoes Instructions
Preparing Your Cheese Log with Pesto and Sun Dried Tomatoes
This recipe takes 35 minutes total – 5 minutes for prep and 0 minutes for cooking. You’ll need a medium-sized mixing bowl, a rubber spatula, and a serving platter or board.
1- In the mixing bowl, combine the softened cream cheese, basil pesto, chopped sun-dried tomatoes, fresh basil, garlic powder, and salt. Use the rubber spatula to mix everything together until well incorporated.
2- Transfer the cheese mixture to the serving platter or board and shape it into a log or round shape, depending on your preference.
3- Cover the Cheese Log with Pesto and Sun Dried Tomatoes and refrigerate for at least 30 minutes to allow the flavors to meld.
4- When ready to serve, the Cheese Log should be firm and the edges should be slightly chilled.
5- Garnish the top of the Cheese Log with a few extra sun-dried tomatoes and fresh basil leaves for a beautiful presentation.
6- Slice the Cheese Log into 6 equal portions and serve with your favorite crackers, bread, or crudités.
Pro Tips for Success
To ensure your Cheese Log with Pesto and Sun Dried Tomatoes turns out perfectly, here are a few pro tips:
- Make sure the cream cheese is truly softened to room temperature before mixing, as this will create a smooth, creamy texture.
- Chop the sun-dried tomatoes into small, even pieces so they distribute evenly throughout the cheese log.
- Refrigerating the log for at least 30 minutes helps the flavors meld and the cheese firm up for easy slicing.
- Avoid over-mixing the ingredients, as this can make the cheese log dense and heavy.
Serving and Storing Your Cheese Log with Pesto and Sun Dried Tomatoes
Perfect Pairings for Cheese Log with Pesto and Sun Dried Tomatoes
This Cheese Log with Pesto and Sun Dried Tomatoes makes a fantastic appetizer for any occasion. Serve it with crackers, crusty bread, or fresh vegetables for dipping. It also pairs beautifully with a crisp white wine or a light and refreshing cocktail. As each serving is one slice, this recipe is perfect for sharing among 6 people.
Storage and Make-Ahead Tips
The Cheese Log with Pesto and Sun Dried Tomatoes can be made up to 3 days in advance and stored in the refrigerator, tightly wrapped in plastic wrap. When ready to serve, simply remove it from the fridge, garnish, and slice. Leftovers can be kept in the refrigerator for up to 5 days, though they may start to dry out a bit.
Variations and Dietary Adaptations for Cheese Log with Pesto and Sun Dried Tomatoes
Creative Cheese Log with Pesto and Sun Dried Tomatoes Variations
For a seasonal twist, try swapping the basil pesto for a sun-dried tomato pesto or a roasted red pepper pesto. You can also mix things up by using different types of cheese, such as goat cheese or a blend of cheeses. And if you’re feeling adventurous, you can even roll the Cheese Log in chopped nuts, crushed crackers, or toasted breadcrumbs for extra texture and flavor.
Making Cheese Log with Pesto and Sun Dried Tomatoes Diet-Friendly
To make this recipe more diet-friendly, you can use reduced-fat or light cream cheese. For a dairy-free version, try using a plant-based cream cheese alternative. And if you need to make it gluten-free, simply serve the Cheese Log with gluten-free crackers or veggie sticks instead of traditional crackers.
Frequently Asked Questions
Q: Can I substitute a different type of cheese for the cream cheese?
A: While you can experiment with different cheeses, cream cheese is really the best foundation for this Cheese Log with Pesto and Sun Dried Tomatoes recipe. The creamy texture and mild flavor of cream cheese provides the perfect canvas for the bold pesto and sweet sun-dried tomatoes.
Q: How many servings does this recipe make?
A: This recipe makes exactly 6 servings, with each serving being 1 slice.
Q: Can I make this Cheese Log ahead of time?
A: Absolutely! The Cheese Log with Pesto and Sun Dried Tomatoes can be made up to 3 days in advance and stored in the refrigerator until ready to serve.
Q: What’s the best way to store leftovers?
A: Leftover Cheese Log can be kept in the refrigerator for up to 5 days, tightly wrapped in plastic wrap. However, it may start to dry out a bit over time, so it’s best to enjoy it within a couple of days.
Q: How can I tell if the Cheese Log is properly set?
A: The Cheese Log should be firm to the touch and slightly chilled when it’s ready to serve. If it’s still very soft, give it a bit more time in the fridge to firm up.
Cheese Log with Pesto and Sun Dried Tomatoes
- Total Time: 35
- Yield: 6 servings
Description
Elevate your cheese board with this irresistible Cheese Log featuring a creamy, tangy base topped with vibrant pesto and sweet sun-dried tomatoes. This easy-to-make appetizer is perfect for parties, movie nights, or a quick and delicious snack.
Ingredients
– 16 oz cream cheese, softened
– 1/2 cup homemade pesto
– 1/2 cup sun-dried tomatoes, finely chopped
– 1/4 cup toasted pine nuts (optional)
– Salt and pepper to taste
Instructions
1. 1. In a medium bowl, use a hand mixer or spatula to beat the cream cheese until smooth and creamy.
2. 2. Fold in the pesto until fully incorporated.
3. 3. Transfer the pesto cream cheese mixture onto a piece of plastic wrap. Shape it into a log, about 6 inches long.
4. 4. Carefully roll the log in the chopped sun-dried tomatoes, pressing gently to adhere.
5. 5. Optionally, roll the log in the toasted pine nuts.
6. 6. Refrigerate the Cheese Log for at least 30 minutes to firm up.
7. 7. Serve the Cheese Log with crackers, baguette slices, or your favorite dippers.
Notes
– Substitute store-bought pesto if desired.
– For a creamier texture, add a tablespoon of heavy cream to the cream cheese mixture.
– Garnish with fresh basil or parsley just before serving.
- Prep Time: 5
- Category: Dips, Boards & Drinks
- Method: No-Bake
- Cuisine: American
Conclusion
This Cheese Log with Pesto and Sun Dried Tomatoes is truly a showstopper of an appetizer that’s sure to impress your guests. With its creamy, tangy base, vibrant pesto, and sweet sun-dried tomatoes, it’s a flavor explosion in every bite. And since this recipe yields 6 generous servings, it’s perfect for sharing at your next gathering. Don’t be surprised if your friends and family start requesting this Cheese Log again and again – it’s that good! So what are you waiting for? Give this recipe a try and get ready to enjoy the rave reviews.
