Effortless Pesto Sun-Dried Tomato Log (Print Version)
# Ingredients:
→ Cheese Mixture
01 -
60g freshly grated Parmesan cheese
02 -
450g softened cream cheese
→ Seasonings
03 -
120ml finely chopped sun-dried tomatoes
04 -
120ml basil pesto
→ Outer Layer
05 -
30g finely chopped fresh parsley
06 -
60g toasted walnuts, chopped small
→ To Enjoy With
07 -
A variety of crackers
08 -
Crunchy crudités
# Instructions:
01 -
Grab a bowl and use a hand mixer to whip your softened cream cheese for about two minutes. It should end up light and creamy.
02 -
Split the whipped cheese mix in half. Stir the pesto into one half until it’s all mixed in. Take the other half and mix it with the Parmesan and sun-dried tomatoes.
03 -
Place a sheet of plastic wrap on a flat counter. Spread the tomato mixture out into a rectangle around 1cm thick. Evenly layer the pesto mix right on top of this.
04 -
Roll the layered mixture into a log shape by using the plastic to guide you. Twist the ends shut and chill for a minimum of 2 hours until it’s firm.
05 -
Take the log out of the fridge and remove the plastic wrap. Gently roll the log in the parsley and nut mixture so it’s completely coated.
06 -
Move the log onto a serving dish. Surround it with some crackers and fresh veggies. Serve straight from the fridge or let it warm up for about 15-20 minutes for the best taste.
# Notes:
01 -
You can make the log ahead of time. It stays fresh in the fridge for up to 2 days before serving.
02 -
For a fun look, slice it at an angle to show off the pretty swirl inside.