Antipasto Cheese Roll (Print Version)

# Ingredients:

01 - Fresh cranberries for garnish.
02 - Sprigs of rosemary for topping.
03 - 1/2 cup chopped parsley, fresh.
04 - 1/4 teaspoon freshly ground pepper.
05 - 1/4 teaspoon garlic powder.
06 - 1/2 teaspoon blend of Italian herbs.
07 - 1/4 cup grated Parmesan cheese.
08 - 1/4 cup chopped marinated artichoke hearts.
09 - 1/3 cup finely chopped green and black olives.
10 - 1/2 cup roasted red peppers, diced small and drained.
11 - 8 ounces of cream cheese, softened.

# Instructions:

01 - Mix the softened cream cheese with the diced peppers, olives, artichokes, Parmesan, and spices in a bowl until smooth and unified.
02 - Scoop the mixture onto plastic wrap and shape into a log. Wrap it snugly.
03 - Put into the fridge for at least 2 hours so it firms up.
04 - Roll the firm log in chopped parsley, pressing softly so it sticks evenly all the way around.
05 - Set it on a nice plate and decorate with rosemary sprigs and cranberries.

# Notes:

01 - Make sure everything is drained well so it doesn't get watery.
02 - Put it together up to a day in advance.
03 - Serve it alongside crackers or fresh-cut veggies.

Back