Ingredients:

  • 2 (8-ounce) packages cream cheese, softened (450g)
  • 1/2 cup pitted Kalamata olives, finely chopped (75g)
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and finely chopped (60g)
  • 1/2 cup marinated artichoke hearts, drained and finely chopped (75g)
  • 1/4 cup fresh basil leaves, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped roasted red peppers (35g)
  • 1/4 cup coarsely chopped walnuts or pecans, toasted (25g)

Instructions:

  1. Chop olives, sun-dried tomatoes, artichoke hearts, basil, garlic, and cheese. Set aside.
  2. In a mixing bowl, combine softened cream cheese, chopped antipasto ingredients, olive oil, red pepper flakes (if using), salt, and pepper. Mix well.
  3. Lay out plastic wrap. Transfer mixture onto plastic wrap and shape into a log. Wrap tightly and chill for at least 2 hours.
  4. Chop parsley, roasted red peppers, and nuts (if using). Toast nuts in a skillet until fragrant. Let cool.
  5. Remove the chilled log and unwrap it. Gently roll in parsley, red pepper, and nut mixture, pressing lightly.
  6. Place the coated log on a serving platter. Serve immediately or chill for later.