Pesto Sun-Dried Tomato Cheese Log
With rich cream cheese, fresh basil pesto, sun-dried tomatoes, and Parmesan, this layered cheese log makes a beautiful centerpiece for holiday spreads or last-minute get-togethers. Finished with a crunchy walnut-parsley crust, it's as elegant as it is easy.
Ingredients
For the Cheese Log
- 16 oz cream cheese softened
- ½ cup basil pesto
- ½ cup finely chopped sun-dried tomatoes
- ¼ cup grated Parmesan cheese
For the Coating
- ¼ cup finely chopped toasted walnuts
- 2 tablespoons finely chopped fresh parsley
To Serve
- Crackers
- Fresh vegetables
Instructions
- In a bowl, beat cream cheese until smooth and fluffy.
- Divide into two equal parts. Mix pesto into one half.
- Mix sun-dried tomatoes and Parmesan into the other.
- On a large piece of plastic wrap, spread the sun-dried tomato mixture into a rectangle.
- Gently spread the pesto layer on top.
- Roll into a log using the plastic wrap. Seal the ends tightly.
- See full steps with tips & photos → https://wimpysdiner.net/pesto-sun-dried-tomato-cheese-log/
Notes
Make this a day ahead to save time—the flavors get even better overnight.
Use oil-packed sun-dried tomatoes for the best texture and richness.
Double the batch and shape into two smaller logs if serving a crowd.