Roasted Red Pepper Swirled Antipasto Cream Cheese Log

Looking for an appetizer that’s both visually stunning and bursting with Mediterranean flavors? This Roasted Red Pepper Swirled Antipasto Cream Cheese Log is guaranteed to be a crowd-pleaser! The creamy, savory base is perfectly complemented by the sweet tang of sun-dried tomatoes, the briny bite of Kalamata olives, and a vibrant swirl of roasted red pepper. It’s surprisingly easy to make and perfect for parties, holidays, or a sophisticated snack. Get ready to impress your guests with this elegant and delicious treat!

Ingredients

• 250 g (8 ½ oz) Cream Cheese, Softened: The foundation of our log! Make sure it’s fully softened to room temperature for a smooth and creamy texture. Full-fat cream cheese provides the richest flavor, but reduced-fat can be used if preferred.
• 30 g (2 Tbsp) Grated Parmesan Cheese: Adds a delightful savory depth and umami flavor. Freshly grated Parmesan is always best, as it has a more intense flavor than pre-grated.
• 30 g (2 Tbsp) Sun‑dried Tomatoes, Chopped: These little gems bring a concentrated sweetness and tangy flavor. Oil-packed sun-dried tomatoes are recommended for their softer texture and richer taste; be sure to drain them well before chopping.
• 30 g (2 Tbsp) Kalamata Olives, Finely Chopped: These Greek olives contribute a characteristic briny bite and a lovely dark color. Pitted Kalamata olives are easiest to work with.
• 15 g (1 Tbsp) Capers, Rinsed: These tiny pickled flower buds deliver a salty pop and a unique tangy flavor. Rinsing them briefly removes some of the excess salt.
• 5 g (1 tsp) Dried Oregano: A classic Mediterranean herb that adds a warm, aromatic flavor. You can substitute with Italian seasoning if desired.
• 2.5 g (½ tsp) Black Pepper, Freshly Ground: Freshly ground black pepper provides a more robust and complex flavor than pre-ground.
• 1.2 g (¼ tsp) Smoked Paprika: Adds a subtle smokiness that enhances the overall flavor profile. Sweet paprika can be used as a substitute, but it won’t provide the same smoky depth.
• 1 Large Red Bell Pepper: The star of the swirl! Roasting the pepper brings out its natural sweetness and creates a vibrant color.
• 15 g (1 Tbsp) Olive Oil: Used to create a smooth and luscious roasted red pepper puree. Extra virgin olive oil is preferred for its flavor.
• 5 g (1 tsp) Maple Syrup: A touch of gentle sweetness to balance the savory flavors in the red pepper puree. Honey can be used as a substitute.
• Pinch of Sea Salt: Enhances all the flavors and balances the sweetness.
• Extra‑virgin Olive Oil (for drizzling): Adds a final touch of flavor and shine.
• Fresh Basil Leaves (for garnish): Provides a pop of color and a fresh, herbaceous aroma.

Ingredient Substitutions

Feel free to customize this recipe to your liking! Here are a few substitution ideas:

• Parmesan Cheese: Pecorino Romano or Asiago cheese can be used instead of Parmesan.
• Kalamata Olives: Green olives or black olives can be substituted, but the flavor will be different.
• Sun-dried Tomatoes: Roasted red peppers (not the puree) can be used for a similar sweet and tangy flavor.

Crafting the Perfect Swirl: A Step-by-Step Guide

1. Roast the Red Pepper: Preheat your oven to 220°C (425°F). Place the whole red bell pepper directly on a baking sheet. Roasting the pepper whole, rather than sliced, concentrates its sweetness and makes peeling easier. Roast for 15-20 minutes, turning it halfway through, until the skin is blistered and blackened on all sides. This charring is crucial for that smoky flavor. Immediately remove from the oven and place in a bowl, covering it tightly with plastic wrap or foil. This steaming process loosens the skin, making it easier to peel.
2. Prepare the Red Pepper Purée: Once the pepper is cool enough to handle, carefully peel off the blackened skin. Remove the stem and seeds. Place the roasted pepper flesh into a food processor. Add the olive oil, maple syrup, and a pinch of sea salt. The maple syrup balances the slight bitterness of the roasted pepper and enhances its natural sweetness. Process until completely smooth and creamy. Taste and adjust seasoning if needed – a little more salt can really bring out the flavors.
3. Combine the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until light and fluffy. This ensures a smooth and even texture for the log. Add the grated Parmesan cheese, dried oregano, smoked paprika, black pepper, chopped sun-dried tomatoes, Kalamata olives, and capers. Mix thoroughly until all ingredients are evenly distributed. Don’t overmix, as this can make the cream cheese too soft.
4. Shape the Antipasto Log: Lay a large sheet of parchment paper on a clean work surface. Spread the cream cheese mixture onto the parchment paper, forming a rectangle approximately 20cm x 30cm (8in x 12in) and about 2cm (¾in) thick. Ensure the rectangle is even in thickness for a consistent log shape.
5. Create the Swirl: Spoon a thin line of the roasted red pepper purée down the center of the cream cheese rectangle. Using the parchment paper as a guide, carefully roll the log tightly, starting from one end. The parchment paper helps to maintain the shape and prevents the log from sticking to your hands. Gently twist the ends of the parchment paper to seal the log and ensure a firm, compact shape.
6. Chill and Set: Wrap the rolled log tightly in the parchment paper. Place it on a plate and refrigerate for at least 1 hour, or preferably longer (up to overnight), to allow it to firm up completely. This chilling period is essential for easy slicing.
7. Slice and Serve: Once the log is firm, unwrap it and slice into 1.5cm (½-inch) thick rounds. Arrange the slices attractively on a serving platter or board. Drizzle with a little extra-virgin olive oil, sprinkle with flaky sea salt, and garnish with fresh basil leaves. Serve chilled and enjoy!

The Art of Antipasto: Flavor Pairings & Variations

This Roasted Red Pepper Swirled Antipasto Cream Cheese Log is a celebration of Mediterranean flavors. The combination of creamy cheese, salty olives and capers, sweet sun-dried tomatoes, and smoky roasted red pepper creates a complex and satisfying taste experience. Feel free to experiment with other antipasto ingredients! Consider adding finely chopped artichoke hearts, roasted garlic, or a sprinkle of red pepper flakes for a touch of heat. You could also incorporate different herbs like rosemary or thyme.

Why Roasting the Pepper is Key

Roasting the red pepper isn’t just about convenience; it’s about transformation. The high heat caramelizes the natural sugars in the pepper, intensifying its sweetness and developing a subtle smoky flavor that’s simply unmatched by raw or jarred peppers. This roasting process is the foundation of the entire dish, providing the vibrant color and depth of flavor that makes this antipasto log so special. The steaming step after roasting further enhances the pepper’s texture, making it incredibly easy to peel and blend into a smooth, luscious purée.

Serving Suggestions & Plating Ideas

This antipasto log is incredibly versatile. It’s perfect served with crusty bread, crackers, or vegetable sticks. For a more substantial appetizer, arrange the slices alongside cured meats like prosciutto or salami, marinated artichoke hearts, and a selection of olives. Consider using a beautiful marble or wooden serving board to showcase the vibrant colors of the log and its accompaniments. A drizzle of balsamic glaze can also add a touch of elegance and complexity.

Storage & Make-Ahead Tips

This Roasted Red Pepper Swirled Antipasto Cream Cheese Log can be made up to 2-3 days in advance. Store the wrapped log tightly in the refrigerator. It’s a great make-ahead option for parties or gatherings. The flavors actually meld and improve over time! However, once sliced, it’s best to serve immediately to prevent the slices from drying out. Any leftover slices can be stored in an airtight container in the refrigerator for up to 24 hours.

Frequently Asked Questions

Can I use a different type of pepper?

While red bell peppers provide the best sweetness and color, you could experiment with yellow or orange bell peppers. Avoid green peppers, as they have a more bitter flavor.

Can I make this dairy-free?

Yes, you can substitute the cream cheese with a plant-based cream cheese alternative. Be sure to choose one that has a similar consistency to regular cream cheese for the best results.

How can I make the swirl more defined?

Use a piping bag to apply the red pepper purée in a neat line down the center of the cream cheese mixture. This will create a more distinct swirl when you roll the log.

Enjoy this delightful Roasted Red Pepper Swirled Antipasto Cream Cheese Log! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for later inspiration!

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