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Christmas Appetiser: Italian Cheese Loaf

▢500g/ 1 lb cream cheese , softened (Note 1) ▢1/3 cup sour cream (Note 2) ▢1/2 tsp EACH thyme, oregano, basil, rosemary, black pepper OR 1 tsp Italian Seasoning ▢1 tsp EACH garlic powder, salt, red pepper/chilli flakes (adjust to taste) ▢2 cup cheddar or other cheese , freshly grated (Note 3) ▢280g / 9 oz roasted peppers , drained and finely chopped ▢180g / 6 oz salami , finely chopped (Note 4) ▢3/4 cup green olives , finely chopped ▢1/3 cup green onion , finely minced (3 - 4 stalks)



▢220g / 7 oz sun dried tomato strips with OIL , roughly chopped ▢1/4 cup parsley , finely chopped (or chives) ▢Rosemary sprigs (decoration) ▢Jatz or other crackers , for serving

Spray a loaf pan with oil then line with cling wrap with overhang. Mix Cheese Log ingredients together. Taste and adjust salt if needed (bear in mind saltiness of crackers you are serving with).


Scrape into loaf pan and level surface, pressing to remove air pockets. Smaller pan = taller loaf. Cover with cling wrap overhang and refrigerate for 4 hours+ (up to 1 week).

Turn out onto platter, peel off cling wrap. Top with sun dried tomato and pour over oil.

Garnish with parsley and rosemary sprigs to give it a festive look.

Best to serve closer to room temp than fridge cold. Serve with crackers! Knives for smearing optional - it's soft enough to scoop with crackers. ENJOY

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