Ingredients
- Cream cheese, softened: 8 ounces
- Salami, finely chopped: 1/2 cup
- Provolone cheese, finely diced: 1/2 cup
- Black olives, chopped: 1/4 cup
- Sun-dried tomatoes in oil, drained and chopped: 1/4 cup
- Fresh basil, chopped: 2 tablespoons
- Garlic, minced: 1 clove
- Dried oregano: 1 teaspoon
Instructions
- Step 1: In a medium bowl, combine the softened cream cheese, salami, provolone cheese, black olives, sun-dried tomatoes, basil, garlic, and oregano.
- Step 2: Mix all ingredients thoroughly until well combined and evenly distributed throughout the cream cheese.
- Step 3: Place a large piece of plastic wrap on a clean surface. Spoon the cream cheese mixture onto the plastic wrap and shape it into a log approximately 8 inches long.
- Step 4: Wrap the plastic wrap tightly around the log, smoothing the surface as you go. Twist the ends of the plastic wrap to seal.
- Step 5: Refrigerate the cream cheese log for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Before serving, remove the plastic wrap and place the cream cheese log on a serving platter. Serve with crackers, baguette slices, or vegetables.
Notes
- Store leftovers tightly wrapped in the refrigerator for up to 3 days.
- This log is best served cold; there's no need for reheating!
- Serve with a drizzle of balsamic glaze for an extra touch of Italian flair.
- Finely dicing the salami and provolone ensures they incorporate seamlessly into the cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American