Hey y’all! Looking for a crowd-pleasing appetizer that’s as eye-catching as it is mouthwateringly delicious? This Holiday Cheese Pesto and Sun dried Log Recipe is the ultimate festive treat, featuring creamy cheese layers, vibrant basil pesto, and tangy sun-dried tomatoes all rolled into one irresistible log. Perfect for parties, potlucks, and every holiday gathering in between. Let's get cooking!
Why You’ll Love This Holiday Cheese Pesto and Sun dried Log Recipe
- Easy to make ahead for stress-free entertaining.
- Combines smooth, tangy, and savory flavors in every bite.
- Visually stunning centerpiece for your holiday table.
- No baking or complex steps—simple, quick, and impressive.
- Customizable with your favorite nuts or cheese blends.
Ingredients for Holiday Cheese Pesto and Sun dried Log Recipe
- 16 oz (450g) cream cheese, softened
- 1 cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- ½ cup prepared basil pesto
- ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
- ⅓ cup toasted pine nuts (optional)
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon kosher salt
- Fresh basil leaves for garnish (optional)
- Crostini, crackers, or sliced baguette, to serve
Directions: How to Make Holiday Cheese Pesto and Sun dried Log Recipe
Step 1: Prepare the Cheese Mixture
In a large mixing bowl, beat the softened cream cheese, ricotta, Parmesan, black pepper, and salt with a hand mixer until fluffy and well combined, about 2-3 minutes.
Step 2: Shape and Layer
Lay a large piece of plastic wrap on your counter. Using a spatula, spread half the cheese mixture into a 9x5-inch rectangle. Top evenly with basil pesto, then sprinkle sun-dried tomatoes and pine nuts, covering the surface.
Step 3: Roll into a Log
Carefully spread the remaining cheese mixture over the toppings. Using the plastic wrap, gently roll up (from short side) into a log, tucking the ingredients inside. Twist the ends of the plastic wrap tightly.
Step 4: Chill and Set
Place the log in the refrigerator for at least 3 hours, or overnight, to let flavors meld and cheese firm up.
Step 5: Serve
Unwrap, place on a serving platter, and garnish with fresh basil leaves. Serve with crostini, crackers, or baguette slices.
Notes for the Perfect Holiday Cheese Pesto and Sun dried Log Recipe
- Make this appetizer a day ahead for deeper flavor and easier slicing.
- You can use store-bought or homemade basil pesto—homemade adds ultra-fresh taste.
- Ensure sun-dried tomatoes are well-drained to avoid excess moisture in the log.
Variations on Holiday Cheese Pesto and Sun dried Log Recipe
- Replace pine nuts with chopped walnuts or pecans for a different crunch.
- Swap basil pesto for sun-dried tomato pesto or roasted red pepper pesto.
- Add a sprinkle of crushed red pepper flakes for a spicy kick.
Required Equipment for Holiday Cheese Pesto and Sun dried Log Recipe
- Hand mixer or stand mixer
- Mixing bowl
- Spatula
- Plastic wrap
- Serving platter
Storage Instructions for Holiday Cheese Pesto and Sun dried Log Recipe
Wrap leftovers tightly in plastic wrap and refrigerate for up to 5 days. Serve chilled; do not freeze, as freezing affects the creamy texture.
Serving Recommendations & Pairings
- Pair with crisp white wines like Sauvignon Blanc or Italian Pinot Grigio.
- Delicious alongside sparkling cranberry punch for a holiday vibe.
- Serve as part of a cheese board with olives, grapes, and cured meats.
Pro Tips for Holiday Cheese Pesto and Sun dried Log Recipe
- Use room temperature dairy ingredients for the smoothest, creamiest mixture.
- Line your platter with parchment for easy transfer and minimal mess (parchment paper hacks).
- For the best slicing, dip your knife in hot water and wipe dry between cuts (how to slice cheese log).
Holiday Cheese Pesto and Sun dried Log Recipe FAQ
- Can I make this log ahead?
- Absolutely! Prepare and chill up to 2 days in advance for convenient entertaining.
- What if I don’t have ricotta?
- No worries—substitute with full-fat cottage cheese, whipped until smooth, or double the cream cheese.
- Is this recipe vegetarian?
- Yes, just ensure your Parmesan is labeled vegetarian (some contain animal rennet); see more on vegetarian cheese.
Ingredients
- 8 oz cream cheese, softened
- 8 oz goat cheese, softened
- ½ cup basil pesto
- ½ cup sun-dried tomatoes, finely chopped
- ¼ cup toasted pine nuts
- 2 tablespoon fresh parsley, chopped
- ¼ teaspoon freshly ground black pepper
- Crackers or sliced baguette, for serving
Instructions
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1In a medium bowl, blend together the cream cheese and goat cheese until smooth and well combined.
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2On a piece of plastic wrap, spread the cheese mixture into a rectangle about ½-inch thick.
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3Evenly spread the basil pesto over the cheese layer, followed by the chopped sun-dried tomatoes.
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4Using the plastic wrap, carefully roll the cheese into a tight log shape, enclosing the pesto and sun-dried tomatoes in the center. Twist the ends to seal.
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5Refrigerate the cheese log for at least 1 hour to firm up. When ready to serve, unwrap and roll the log in toasted pine nuts, chopped parsley, and black pepper.
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6Place the log on a serving platter and serve with crackers or sliced baguette.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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