Creamy Cheese Log with Pesto and Sun-Dried Tomatoes Delight

Experience the festive and delightful Cheese Log with Pesto and Sun-Dried Tomatoes, a no-bake appetizer that's perfect for holiday gatherings.

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Prep Time 20

Chilling Time 2

Total Time 2 20

Servings: 8 slices

Course: Appetizers

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

8 oz Cream Cheese Softened
1/2 cup Basil Pesto Homemade or store-bought
1/2 cup Sun-Dried Tomatoes Finely chopped
1/4 cup Parmesan Cheese Grated

For the Coating

1/2 cup Toasted Walnuts Chopped
1/4 cup Fresh Parsley Chopped

For Serving

1 box Crackers/Fresh Vegetables For dipping, assorted colors

Equipment

Mixing bowl
Hand Mixer
plastic wrap
Plate

Method

Preparation Steps

Set cream cheese out for about an hour to soften. Beat in a large mixing bowl until smooth and fluffy, about 2-3 minutes.
Divide the whipped cream cheese into two portions. Blend basil pesto into one half, and mix sun-dried tomatoes and Parmesan into the other half.
On plastic wrap, spread sun-dried tomato mixture. Layer pesto mixture on top.
Gently roll mixture into a log shape using plastic wrap. Seal ends tightly.
Refrigerate for at least 2 hours until firm.
Unwrap the log and roll in chopped walnuts and parsley, pressing gently for a good coating.
Serve on a platter surrounded by crackers and fresh vegetables.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 5gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Allow cream cheese to reach room temperature for best results. Do not rush the chilling time for easier slicing. Ensure a firm coating by pressing walnuts and parsley onto the log.

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