Cheese Log with Pesto

This festive cheese log combines the vibrant flavors of basil pesto and tangy sun-dried tomatoes with creamy cheese, creating an elegant appetizer that always impresses at holiday gatherings. The beautiful spiral pattern inside reveals itself with each slice, making this a centerpiece-worthy dish that tastes as good as it looks.

I first created this cheese log for a last-minute Christmas party when I needed something special but was short on time. The colorful swirl pattern earned so many compliments that it has become my signature holiday appetizer, requested by friends and family year after year.

• 16 oz cream cheese: softened at room temperature for at least 30 minutes for the smoothest texture
• ½ cup basil pesto: choose homemade for the brightest flavor or a high quality store bought option
• ½ cup sun dried tomatoes in oil: drained and finely chopped to create concentrated bursts of sweet tanginess
• ¼ cup freshly grated Parmesan cheese: adds depth and a savory note that complements the other flavors perfectly
• ¼ cup toasted walnuts: finely chopped until they create a textured coating that adds essential crunch
• 2 tbsp fresh parsley: finely chopped for a pop of bright color and fresh flavor

Step-by-Step Instructions

Create the Base:

Beat the cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and slightly fluffy. The softness of the cream cheese is crucial here. If it is not completely soft, your log will have lumps and be difficult to spread.

Prepare the Flavor Layers:

Divide the whipped cream cheese precisely into two equal portions using a kitchen scale if available. In one portion, fold in the basil pesto using a rubber spatula with gentle strokes until fully incorporated and vibrant green throughout. In the second portion, thoroughly mix the chopped sun dried tomatoes and grated Parmesan until evenly distributed.

Form the Foundation:

Lay a large piece of plastic wrap about 15 inches long on your work surface. Spread the sun dried tomato cream cheese mixture into a rectangle approximately 10 inches by 8 inches and about ½ inch thick. Use an offset spatula to create even thickness all the way to the edges.

Add the Second Layer:

Carefully spread the pesto cream cheese mixture on top of the sun dried tomato layer, creating an even layer that covers the entire surface. Take your time with this step to maintain distinct layers.

Roll with Precision:

Starting from the long edge of the rectangle, use the plastic wrap to help lift and roll the cream cheese into a tight log shape. Pull the plastic slightly as you roll to create tension for a compact log. Once rolled, twist the ends of the plastic wrap firmly to secure the shape.

Chill Thoroughly:

Refrigerate the wrapped log for a minimum of 2 hours, though overnight is ideal for the flavors to meld and the shape to set completely. The chilling time is non negotiable for proper slicing.

Apply the Coating:

Mix the toasted walnuts and parsley in a shallow dish. Unwrap the chilled log and gently roll it in the mixture, pressing lightly so the coating adheres to all surfaces. Use your hands to patch any bare spots.

Final Presentation:

Transfer the finished log to a serving platter using a wide spatula. Surround with an assortment of crackers and fresh vegetables arranged in an appealing pattern. For best flavor, allow the cheese log to sit at room temperature for 15 minutes before serving.

Pin it

The toasted walnuts are truly the secret ingredient that elevates this cheese log from good to exceptional. I discovered this by accident when I ran out of pine nuts one Christmas Eve and substituted walnuts that I quickly toasted in a dry skillet. The depth they added was so remarkable that I never went back to the original recipe. My mother in law, who claims to dislike walnuts, always asks for seconds.

Storage Tips

This cheese log can be fully prepared and stored in the refrigerator for up to 5 days. Keep it wrapped tightly in plastic wrap, then add the nut coating just before serving for maximum freshness and crunch. If you need to make it further in advance, the uncoated log freezes beautifully for up to 1 month. Thaw overnight in the refrigerator before coating and serving.

Customization Options

While the classic combination of pesto and sun dried tomatoes creates a festive red and green holiday look, you can easily adapt this recipe throughout the year. Try roasted red peppers with herbs in summer, caramelized onions with thyme in fall, or olive tapenade with lemon zest for spring gatherings. The technique remains the same regardless of which flavor combinations you choose.

Serving Beyond Crackers

This versatile cheese log goes beyond the expected cracker pairing. Try spreading it on toasted baguette slices, using it as a filling for endive leaves, or even melting a slice over hot pasta for an instant creamy sauce. At my last gathering, I served small slices atop warm roasted baby potatoes as passed hors d'oeuvres, and they disappeared within minutes.

The Spiral Technique

The beautiful spiral effect comes from proper rolling technique. Always start with the sun dried tomato layer on the bottom as it provides a sturdier base for rolling. Work quickly but carefully when spreading the layers to maintain their separation. If the mixture becomes too soft during preparation, return it to the refrigerator for 15 minutes before continuing. A chilled log will always slice more cleanly, revealing those perfect spirals.

Pin it

Frequently Asked Questions

→ How do I make the cheese log firm?

After rolling the cheese log in plastic wrap, chill it in the refrigerator for at least 2 hours. This helps it firm up and hold its shape for easier serving.

→ Can I use other nuts for the coating?

Yes, you can substitute toasted walnuts with almonds, pecans, or even pistachios for a different texture and flavor.

→ What are some good alternatives to basil pesto?

If basil pesto isn’t available, you can try sun-dried tomato pesto, arugula pesto, or even a roasted red pepper spread.

→ How far in advance can I prepare the cheese log?

You can make the cheese log up to 2 days in advance. Just keep it tightly wrapped in the refrigerator until you're ready to coat and serve.

→ What crackers pair best with this cheese log?

Simple, neutral crackers like water crackers or whole-grain varieties work best to complement the bold flavors of the cheese log.