Cheese Log with Pesto (Print Version)
# Ingredients:
→ Cheese Base
01 -
450g cream cheese, softened
02 -
60g Parmesan cheese, freshly grated
→ Flavorings
03 -
120ml basil pesto
04 -
120ml sun-dried tomatoes, finely chopped
→ Coating
05 -
60g toasted walnuts, finely chopped
06 -
30g fresh parsley, finely chopped
→ For Serving
07 -
Assorted crackers
08 -
Fresh crudités
# Instructions:
01 -
In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes.
02 -
Divide the cream cheese into two equal portions. In one half, fold in the basil pesto until well incorporated. In the other half, mix in the sun-dried tomatoes and Parmesan cheese.
03 -
Lay a sheet of plastic wrap on a flat surface. Spread the sun-dried tomato mixture into a rectangle, approximately 1cm thick. Carefully spread the pesto mixture evenly over the sun-dried tomato layer.
04 -
Using the plastic wrap as a guide, roll the layered mixture into a log shape. Twist the ends of the plastic wrap to seal tightly. Refrigerate for at least 2 hours, or until firm enough to hold its shape.
05 -
Unwrap the chilled log and roll it in the combined walnuts and parsley, pressing gently to ensure the coating adheres to the entire surface.
06 -
Transfer the cheese log to a serving platter. Surround with crackers and fresh vegetables. Can be served chilled or after sitting at room temperature for 15-20 minutes for optimal flavor.
# Notes:
01 -
The log can be prepared up to 2 days in advance and kept refrigerated until ready to serve.
02 -
For a more dramatic presentation, slice the log diagonally to reveal the vibrant spiral pattern.