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This fancy cheese log is a real crowd-pleaser. Swirled with bright basil pesto and sun-dried tomatoes, it looks super cool but takes barely any work. Set it out for anything from Christmas parties to an easy night in with a glass of wine.
This actually came out of a fridge raid before a last-minute dinner. The fun swirl got tons of compliments, and my family asks for it all the time—now it’s my signature party starter.
Tasty Ingredients
- Cream cheese: Let it sit out till soft so it blends easily
- Parmesan cheese: Grate fresh if you can, it gives that rich, nutty twist
- Basil pesto: Brings that pop of green and herby punch (homemade is awesome)
- Toasted walnuts: Give a crunchy bite and make it look great
- Fresh parsley: Sprinkles some color and lifts the flavor
- Sun dried tomatoes: Use the oil-packed kind for bold, tangy bites, just dry ‘em off first
- Crackers and fresh veggies: Whatever styles and colors you like for dipping
Simple Steps
- Set Up The Log:
- Lay a big strip of plastic wrap (about 15 inches) on your counter. Spread the tomato-cheese mix into a rectangle about 10 by 8 inches and half an inch thick. Try to keep it even—the spiral will show up way nicer that way.
- Chill That Goodness:
- Once it’s rolled, wrap it up tight and pop it in the fridge for at least two hours (overnight is even better). This helps it hold its shape. Flip it a few times if you think of it so it doesn’t get a flat side.
- Add The Crunch:
- After chilling, dump the chopped walnuts and parsley onto a shallow plate. Roll the log around till it’s coated all over. Press the mix in any empty spots with your hands.
- Put Together The Layers:
- Spoon half your whipped cream cheese into another bowl. Fold basil pesto into one, stir till it turns nice and green. Take the other part and gently mix in chopped sun dried tomatoes plus the parmesan.
- Finish With The Pesto:
- Gently spread the pesto cheese all across the top of the tomato layer. Leave a little border (about half an inch). Try not to blend them together.
- Make The Log Shape:
- Start rolling up the cheese from the edge closest to you, using the plastic wrap to help. It’s just like rolling up sushi. Work slow and steady—you want a nice swirl, but don’t squeeze too hard or you’ll lose filling. When it’s rolled, twist the ends of the wrap shut.
- Serve It Up:
- Move the cheese log to a nice platter. Add your favorite crackers, crostini, or veggie sticks all around. Let it sit out 15–20 minutes before digging in for the best spreading.
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If you want this to really shine, use the best pesto you’ve got. I like making mine with pine nuts and olive oil when there’s time—store-bought just can’t compete. My grandmother always said a little homemade touch turns simple foods into something special.
Switch It Up
You can remix this cheese log a million ways. Try using sun dried tomato pesto instead of basil, or throw in olive tapenade instead of tomatoes. Make it sweet by swapping in honey, orange zest, and dried cranberries, then roll the outside in pistachios. Keep the same steps and just change what goes inside.
Storing Info
Wrap up the cheese log tight with plastic and it’ll keep up to five days in the fridge. Wait until right before serving to add the nut and herb crust so it stays fresh. Need to prep earlier? Freeze it (without the coating) for up to a month. Thaw in the fridge overnight, then finish coating and serve.
Awesome Pairings
This cheese log goes great with more than crackers—try sliced baguette, endive, or cucumber rounds too. Want the full party spread? Add some marinated olives, figs drizzled with honey, or a few slices of cured meat. Great wine pairings are Sauvignon Blanc or a light Pinot Noir.
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It just takes a little bit of effort to wow everyone at your next get-together. This cheese log is honestly so easy, you’ll find yourself making it all the time!
Frequently Asked Questions
- → How much earlier can I prep this cheese log?
You can make this roll up to 2 days before you need it. Just wrap it tight with plastic and chill. Take it out half an hour before you're ready to serve for the tastiest result.
- → Is store-bought pesto fine or do I have to make fresh?
Go with the store stuff! Grab a pesto that looks bright and tastes fresh for the best look and flavor in this log.
- → Any walnut swaps in case of nut issues?
If nuts aren't your thing, try rolling it in toasted breadcrumbs, sunflower seeds, or just a bunch of chopped herbs and a little lemon zest. It'll still taste great!
- → What can I serve alongside this besides crackers?
This spread loves baguette slices, pita chips, cucumber rounds, sweet bell peppers, cherry tomatoes, or even some apple or pear on the side for a little sweetness.
- → Tips for getting those clear layers when rolling?
Spread everything out evenly and keep the thickness the same. Roll it up with plastic wrap and chill it well so those layers stay nice and neat when you slice.
- → Will freezing work for this cheese log?
If you freeze it, the texture might get a bit different. It's best to keep it in the fridge for 2-3 days and eat it fresh for the best taste.