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Maria Canilssom

Cheese Log with Pesto and Sun-Dried Tomatoes

This Cheese Log with Pesto and Sun-Dried Tomatoes is an elegant layered appetizer with creamy cheese, vibrant basil pesto, tangy sun-dried tomatoes, and a crunchy walnut-parsley coating — perfect for holiday entertaining or any festive spread.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Appetizer
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz cream cheese, softened
  • 1/2 cup basil pesto
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup toasted walnuts, finely chopped
  • 2 Tbsp fresh parsley, finely chopped
  • crackers, for serving
  • fresh raw vegetables, for serving

Equipment

  • mixing bowl
  • hand mixer or spatula
  • plastic wrap
  • knife and cutting board
  • serving platter

Method
 

  1. In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
  2. Divide the whipped cream cheese into two equal portions. Mix basil pesto into one portion and sun-dried tomatoes with Parmesan into the other.
  3. Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato mixture into a rectangle about 1/2 inch thick, then spread the pesto mixture evenly over it.
  4. Using the plastic wrap, roll the layered mixture into a log shape. Twist ends to seal tightly and maintain the shape.
  5. Refrigerate for at least 2 hours, or until firm enough to hold shape.
  6. Combine chopped walnuts and parsley. Unwrap the chilled log and roll it in the coating, pressing gently to cover all sides.
  7. Transfer to a serving platter. Surround with crackers and fresh vegetables. Serve chilled or at room temperature.

Notes

Soften the cream cheese before mixing for a smooth, creamy texture. Use high-quality pesto for bold flavor, and toast the walnuts to enhance their nutty aroma. The cheese log can be made a day in advance — wrap tightly and chill until ready to serve.