Cheese Log with Roasted Peppers, Salami, and Sun-Dried Tomatoes Recipe is one of those delightful, crowd-pleasing appetizers that feels fancy yet comes together so easily. I love to bring this out when friends are visiting or for holiday parties because it’s packed with bold flavors, creamy textures, and just the right amount of savory complexity. If you enjoy snacking with a mix of meats, cheeses, and tangy bites, this cheese log will quickly become a staple in your recipe box. It’s one of those recipes where every creamy forkful offers a cozy, inviting aroma that draws people in—and trust me, you’ll notice how often guests come back for seconds!
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What Makes This So Good
This recipe blends rich and creamy textures with bursts of savory, tangy, and herby flavors that balance beautifully. The mix of salami and roasted peppers gives it a hearty, earthy depth while sun-dried tomatoes add a bright, concentrated pop that livens every bite.
- Big Flavor, Minimal Fuss: The ingredients come together with no complicated steps, making it perfect when you want something impressive yet quick.
- Family-Friendly: Adults and kids alike enjoy the savory cream cheese base and familiar flavors, making it a versatile party pleaser.
- Simple Ingredients: Most of what you need is easy to find or already in your pantry, with fresh herbs adding that special homemade touch.
- Works Any Night: Great for casual snacks, holiday celebrations, or when unexpected guests appear—you'll have this ready on short notice.
Ingredient Guide
Getting your ingredients just right sets you up for success with this Cheese Log with Roasted Peppers, Salami, and Sun-Dried Tomatoes Recipe. I’ve put together some simple tips so you can pick the best versions and prep them easily.
- Cream Cheese: Use full-fat, softened cream cheese for the creamiest texture—it’s the cozy base that holds the whole log together.
- Sour Cream: Adds light tang and silkiness. Pick a good-quality one with minimal additives for the best flavor.
- Herbs & Spices: Freshly chopped parsley, thyme, oregano, basil, rosemary, plus red pepper flakes, garlic powder, kosher salt, and black pepper bring warm, aromatic layers. If fresh herbs aren’t available, dried will work but fresh is truly worth it here.
- Cheddar Cheese: Freshly grated sharp cheddar melts in perfectly, lending robust cheesiness. Pre-shredded packs sometimes don’t blend as smoothly.
- Roasted Peppers: Look for jarred roasted red peppers in oil—they add some smoky sweetness and soft texture after chopping.
- Salami: Get good-quality deli salami with bold flavor. Finely chopping it ensures every bite is evenly savory.
- Green Olives & Green Onion: These add briny brightness and a little zing—making sure to chop them finely helps distribute their punch well.
- Sun-Dried Tomatoes: Opt for the kind packed in oil for extra lusciousness and easy chopping.
- Garnish: Parsley and fresh rosemary sprigs lend a fresh herbal aroma and pretty finishing touch.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cheese Log with Roasted Peppers, Salami, and Sun-Dried Tomatoes Recipe
Step 1 — Prep & Ready
Start by lining your 9x5-inch loaf pan with plastic wrap, leaving enough overhang to lift the log out later—that’s a little trick I use to keep things neat and easy. Spray the pan lightly with oil so the cheese log won’t stick to the wrap. Then, go ahead and chop your roasted peppers, salami, green olives, green onions, and sun-dried tomatoes into small, uniform pieces. This helps the mixture come together smoothly and ensures each bite is evenly flavorful. Make sure your cream cheese is softened—let it sit out for about 30 minutes if needed—this makes mixing a breeze.
Step 2 — Cook with Confidence
This recipe doesn’t require cooking, which is one of the best parts! Instead, you'll combine all the ingredients in a large bowl—cream cheese, sour cream, herbs, spices, cheddar cheese, chopped roasted peppers, salami, olives, onions, and sun-dried tomatoes. Mix until the flavors are well blended and the mixture looks evenly speckled with your colorful additions. Taste it carefully and adjust seasoning if needed—sometimes a pinch more salt or pepper makes all the difference. Press the mixture firmly into the prepared loaf pan, smoothing the top and pressing out any air pockets. Cover tightly and refrigerate for at least four hours. This chills the log so it firms up and the flavors meld beautifully.
Step 3 — Finish & Serve
When it’s time to serve, gently lift your cheese log from the pan using the plastic wrap overhang and flip it onto a serving platter. Remove the plastic wrap carefully. I like to top it with a generous handful of chopped sun-dried tomatoes along with a drizzle of their flavorful oil to make it pop visually and taste-wise. Finally, sprinkle fresh parsley and tuck in a few rosemary sprigs around the edges for a fragrant, pretty finish. Let the cheese log sit at room temperature for about 15 minutes before serving—this brings out the creaminess and deepens the aroma. Pair it with crunchy crackers or sliced baguette, and watch it disappear fast!
Extra Helpful Tips
A few things I’ve learned are game-changers when making this cheese log. They’ll save you time and guarantee a fresh-tasting, perfectly textured appetizer every time.
- Watch for This Sign: The cheese mixture should be cool and firm after refrigeration but not rock hard. If too stiff, let it rest a bit before slicing.
- Temperature Trick: Softening the cream cheese well beforehand makes blending so much easier and prevents lumps.
- Prep-Ahead Option: You can prep this cheese log a day in advance and keep it wrapped tightly—it actually tastes even better as the flavors marry overnight.
- Avoid This Common Mistake: Don’t skip finely chopping the mix-ins. Coarser chunks can make shaping tricky and uneven bites.
Serve & Enjoy
Easy Enhancements
Want to jazz up your Cheese Log with Roasted Peppers, Salami, and Sun-Dried Tomatoes Recipe? Try stirring in a handful of toasted pine nuts or chopped artichokes for extra crunch and tang. Fresh chopped basil or chives sprinkled on top right before serving adds a burst of herbal brightness. Drizzle a touch of balsamic glaze for subtle sweetness that pairs beautifully with the savory components.
Tasty Pairings
This cheesy log shines alongside crisp crackers, crusty baguette slices, or even thinly sliced veggies like cucumber and bell peppers for a lighter crunch. For beverages, a chilled white wine like Sauvignon Blanc or a soft red like Pinot Noir complements the rich, savory flavors wonderfully. I’ve also loved pairing it with sparkling water infused with lemon for a refreshing balance.
Quick Plating Tips
If you’re in a hurry, just arrange your cheese log on a nice platter and add a few sprigs of fresh rosemary or parsley around the edges for that inviting, rustic look. Pop some colorful roasted pepper strips or olive slices on top for visual interest. Serving with small bowls of extra olives or peppers nearby encourages guests to customize their bites.
Store, Freeze & Reheat
Fridge Storage
You can store your prepared cheese log wrapped tightly in plastic wrap or airtight container in the fridge for up to 5 days. Over time, it might firm up more and the flavors continue developing. Just let it soften at room temperature before serving again for the best texture.
Freezer Friendly?
This cheese log freezes okay, but I don’t recommend it unless necessary. The texture may become crumbly or separate slightly upon thawing. If you do freeze, wrap it tightly and thaw in the fridge overnight. Use it within 1 month for best results.
Reheat Like New
Since this recipe is meant to be served chilled or at room temperature, reheating isn’t really needed. If your cheese log feels too firm from the fridge or freezer, just let it sit out for 20 minutes to soften gently before slicing—no microwave or oven necessary to keep its creamy charm intact.
Cheese Log with Roasted Peppers, Salami, and Sun-Dried Tomatoes Recipe FAQs
While the classic recipe relies on cream cheese and cheddar, you can experiment with dairy-free cream cheese alternatives and vegan cheddar-style shreds. Keep in mind the texture and flavor will differ, so adjust seasonings to taste and check ingredient labels.
It’s ideal to make it at least 4 hours in advance to firm up and develop flavors. You can also prepare it a day ahead; just keep it tightly wrapped and chilled. Flavors meld beautifully after sitting overnight.
Serve it at room temperature with a variety of crackers, baguette slices, or fresh veggies. Garnish with fresh herbs for an appealing presentation and invite guests to add extra toppings like olives or roasted peppers.
Absolutely! This recipe is versatile. Finely chopped cooked bacon, pepperoni, or even sautéed mushrooms can work well. Just keep the texture balanced so the log holds together neatly.
Final Flavor Thoughts
I hope you love making and sharing this Cheese Log with Roasted Peppers, Salami, and Sun-Dried Tomatoes Recipe as much as I do. It’s the kind of recipe that invites creativity and brings joy to your table without fuss. If you give it a go, drop a star rating or leave a comment to share how you personalized it—maybe you’ll add a sprinkle of toasted nuts or an herb twist next time? Either way, it’s destined to become a beloved classic in your entertaining playbook.
Print📖 Recipe
Cheese Log with Roasted Peppers, Salami, and Sun-Dried Tomatoes Recipe
This savory Cheese Log recipe is a flavorful and elegant appetizer perfect for gatherings. It combines creamy cream cheese and sour cream with a medley of herbs, sharp cheddar, roasted peppers, salami, olives, green onions, and sun-dried tomatoes, all shaped into a loaf and chilled. Garnished with fresh parsley and rosemary, it pairs beautifully with crackers for a delightful snack or party treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: Approximately 12 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Cheese Log Mixture
- 16 ounces cream cheese, softened
- ⅓ cup sour cream
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon rosemary
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 2 cups cheddar cheese, freshly grated
- 9 ounces roasted peppers, drained and chopped
- 6 ounces salami, finely chopped
- ¾ cup green olives, chopped
- ⅓ cup green onion, minced
- 7 ounces sun-dried tomatoes in oil, chopped
- ¼ cup parsley, chopped
Garnish
- Rosemary sprigs for garnish
Instructions
- Prepare Pan: Spray a 9x5 loaf pan with oil and line it with plastic wrap, leaving some overhang to facilitate removing the cheese log later.
- Mix Ingredients: In a large bowl, combine the softened cream cheese, sour cream, herbs (thyme, oregano, basil, rosemary), black pepper, garlic powder, kosher salt, red pepper flakes, freshly grated cheddar, roasted peppers, chopped salami, chopped green olives, minced green onions, sun-dried tomatoes, and chopped parsley. Mix well until evenly blended and adjust seasoning to taste.
- Form Cheese Log: Press the cheese mixture firmly into the prepared loaf pan, ensuring no air pockets remain. Cover the top and refrigerate for at least 4 hours to allow it to set.
- Unmold and Garnish: After chilling, turn the cheese log out onto a serving platter and carefully remove the plastic wrap. Top with some of the sun-dried tomatoes and the oil from the tomatoes for added flavor.
- Final Touches and Serving: Garnish the cheese log with fresh parsley and rosemary sprigs. Allow the cheese log to warm slightly at room temperature before serving it with crackers for the best texture and taste.
Notes
- Softening the cream cheese before mixing ensures a smooth and creamy texture.
- Adjust red pepper flakes to your preferred spice level.
- You can prepare the cheese log a day ahead, which allows the flavors to meld beautifully.
- Serve with assorted crackers, sliced baguette, or fresh vegetables for variety.
- Remove from fridge about 15-20 minutes before serving to improve spreadability.
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