Holiday Antipasto Log – A Festive Party Appetizer

This beauty is basically an antipasto cheese ball, but rolled into a log shape and dressed up for the holidays. It’s loaded with chopped cured meats, cheeses, sun-dried tomatoes, and herbs—all blended with a smooth cream cheese base. Then it’s rolled in a colorful mix of chopped olives, parsley, and roasted red peppers to create a jewel-toned, Christmas-ready outer layer that’s as gorgeous as it is delicious.

I made this last year for a holiday charcuterie party and it disappeared in under 10 minutes. It’s creamy, salty, tangy, a little smoky, and perfect with crackers, crostini, or veggies.

Why You’ll Love This Appetizer

• Quick and easy – No cooking, no fuss. Just mix, chill, and roll.
• Make-ahead friendly – Stays great in the fridge for up to 3 days.
• Flavor-packed – A perfect mix of creamy, salty, briny, and savory.
• Super festive – With red, green, and golden toppings, it looks like the holidays.
• Perfect for grazing boards – Makes a stunning centerpiece with minimal effort.

Prep Time and Servings

• Total Time: 15 minutes (+ chilling time)
• Servings: 12–15 appetizer portions
• Calories per serving: ~140
• Protein: 4g | Carbs: 2g | Fat: 12g

Ingredients

For the Antipasto Filling:

• 8 oz cream cheese, softened
• 4 oz sharp white cheddar or provolone, shredded
• ¼ cup chopped salami or pepperoni
• ¼ cup chopped sun-dried tomatoes (drained)
• 2 tablespoons chopped green or black olives
• 1 tablespoon chopped roasted red peppers
• 2 teaspoons Italian seasoning or chopped fresh basil
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the Topping:

• 2 tablespoons chopped parsley
• 2 tablespoons chopped roasted red peppers
• 2 tablespoons chopped green olives
• Optional: crushed red pepper flakes or chopped pistachios for a little crunch

Step-by-Step Instructions

Step 1: Make the Filling

• In a mixing bowl, combine cream cheese, shredded cheese, chopped meats, sun-dried tomatoes, olives, roasted peppers, Italian seasoning, garlic powder, salt, and pepper.
• Mix until well combined and evenly distributed. A hand mixer makes this extra easy, but a spatula works fine.

Step 2: Shape the Log

• Lay a large piece of plastic wrap on the counter.
• Scoop the mixture onto the wrap and form it into a rough log shape using your hands or a spatula.
• Wrap tightly and gently roll to shape into a smooth log.
• Refrigerate for at least 1 hour to firm up (or overnight).

Step 3: Roll and Garnish

• On a plate or shallow dish, mix together your topping ingredients: chopped parsley, red peppers, olives, and optional extras.
• Unwrap the chilled log and roll it gently in the topping mix, pressing lightly to help it stick.
• If needed, pat extra toppings onto the top and sides with your hands.

Step 4: Serve

• Place the antipasto log on a serving platter.
• Garnish with extra herbs or a drizzle of olive oil if desired.
• Serve with crackers, crostini, toasted baguette slices, or fresh veggies.

How to Serve

• With crackers and crostini – Set it out on a wooden board for a rustic holiday vibe.
• As a centerpiece – Build a grazing board around it with sliced meats, cheeses, and pickled veggies.
• Mini version – Divide into two smaller logs or shape into a wreath for extra flair.
• With wine – Pair with something dry and festive like a sparkling rosé, non-alcoholic sparkling juice, or a crisp white.

Tips for Success

1. Chop everything finely so the log holds together and slices cleanly.
2. Chill before rolling to firm up the cheese and make it easier to coat.
3. Use high-quality ingredients – the flavor comes from the meats, cheese, and olives.
4. Make it spicy – Add chopped pepperoncini or red chili flakes.
5. Garnish right before serving if the toppings get soggy in the fridge.

Variations

• Herby log: Use all fresh herbs (basil, parsley, thyme) and skip the meat for a vegetarian version.
• Mediterranean log: Add chopped artichokes, feta, kalamata olives, and lemon zest.
• Nuts & herbs crust: Roll in chopped pistachios or walnuts and fresh dill.
• Festive wreath shape: Mold into a circle and garnish with rosemary sprigs for a holiday wreath look.
• Mini cheese balls: Use a mini scoop and roll into individual portions.

Storage

• Fridge: Store wrapped tightly in plastic wrap or in an airtight container for up to 3 days.
• Freezing: Not recommended—the texture of the cream cheese will change when thawed.
• Leftovers: Spread on sandwiches, bagels, or mix into pasta or wraps.

FAQ

Can I make this ahead of time?
Absolutely! Make it the day before and add the toppings just before serving for the best texture.

Can I make this without meat?
Yes! Use chopped artichokes, more olives, or even marinated mushrooms to keep the savory bite.

Can I use store-bought antipasto mix?
Totally! Just drain well, chop it finely, and mix right into the cheese base.

Is this gluten-free?
The log itself is gluten-free—just serve with GF crackers or veggie sticks if needed.

Conclusion

This Holiday Antipasto Log is everything you want in a party appetizer: it’s festive, flavorful, make-ahead friendly, and guaranteed to impress. It’s got that irresistible mix of creamy, tangy, salty, and herby in every bite—and it looks gorgeous on a holiday spread.

Bring it to your next party, and don’t be surprised when people ask for the recipe before you even sit down.

Print