There’s something timeless about a creamy cheese log, especially one layered with bold Mediterranean flavors.

The first time I served this pesto sun-dried tomato cheese log, it disappeared before I even grabbed a cracker.

It’s festive, flavorful, and deceptively simple to prepare—no baking, no fancy tools, just pure deliciousness.

Why I Love This Recipe

This appetizer is my go-to for holidays, picnics, and dinner parties.

It can be made in advance, looks stunning when sliced, and delivers flavor in every bite.

Plus, it’s versatile—you can swap in your favorite nuts or spreads.

What You’ll Need (Ingredient Highlights)

Cream Cheese: Smooth, tangy, and the perfect base for the log.

Basil Pesto: Adds fresh herbaceous depth.

Sun-Dried Tomatoes: Sweet, savory, and loaded with umami.

Parmesan Cheese: A salty, nutty accent that balances the creamy base.

Toasted Walnuts & Parsley: Provide crunch, color, and a polished finish.

Pro Tips Before You Start

Let cream cheese soften at room temperature for easier mixing.

Chop sun-dried tomatoes finely so they spread evenly.

Use fresh parsley for a pop of color in the coating.

Chill the log well before slicing to maintain its shape.

How to Make Pesto Sun-Dried Tomato Cheese Log

Step 1: Beat the Cream Cheese
Place the cream cheese in a bowl and beat until smooth and fluffy.

Step 2: Divide and Flavor
Split the cream cheese in half. Mix basil pesto into one half.

Mix sun-dried tomatoes and Parmesan into the other.

Step 3: Assemble the Layers
On a piece of plastic wrap, spread the sun-dried tomato mixture into a rectangle.

Gently layer the pesto mixture on top.

Step 4: Form the Log
Use the plastic wrap to roll the layers into a log.

Twist the ends tightly to seal.

Step 5: Chill
Refrigerate the wrapped log for at least 2 hours, or until firm.

Step 6: Add the Coating
Unwrap and roll the chilled log in toasted walnuts and parsley.

Press gently to coat all sides evenly.

Step 7: Serve
Transfer to a platter. Surround with crackers and vegetables.

Serve chilled or at room temperature.

What to Serve It With

Assorted crackers

Crostini or toasted baguette

Sliced cucumbers, bell peppers, or celery

Pretzel crisps or pita chips

Variations / Substitutions

Use goat cheese instead of cream cheese for a tangy twist.

Swap pesto for tapenade or roasted red pepper spread.

Try chopped almonds or pistachios instead of walnuts.

Add a sprinkle of red chili flakes for heat.

Storage & Leftovers

Store in an airtight container in the fridge for up to 5 days.

Not recommended for freezing—the texture may suffer.

Leftover cheese log makes a great sandwich spread.

FAQs

Can I make this in advance?
Yes! It actually tastes better after chilling overnight.

Is this recipe vegetarian?
Yes, if you use vegetarian-friendly Parmesan.

What kind of sun-dried tomatoes should I use?
Oil-packed ones are best—they’re softer and more flavorful.

Can I use store-bought pesto?
Absolutely, just choose a high-quality brand.

How do I keep the log from falling apart?
Chilling is key. Also, use a sharp knife for cleaner slices.

Can I serve this warm?
It’s best chilled or at room temperature for clean cuts.

Can I make this into mini cheese balls?
Yes! Roll into bite-sized balls and coat them individually.

Final Thoughts

This pesto sun-dried tomato cheese log is a stunning and flavorful way to upgrade your appetizer game.

It’s simple enough for a weeknight gathering but fancy enough to impress any guest.

Once you try it, it’ll become a staple in your entertaining routine.