Salami Italian Cheese Log (Print Version)

# Ingredients:

→ Cheese Base

01 - 16 ounces soft cream cheese (500g), left out until room temp
02 - 1/3 cup sour cream (makes spreading easier)
03 - 2 cups freshly shredded cheddar or any tasty cheese

→ Herbs & Seasonings

04 - 1/2 teaspoon dried thyme (or swap all herbs for 1 teaspoon Italian seasoning)
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon dried basil
07 - 1/2 teaspoon dried rosemary
08 - 1 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon red pepper or chili flakes

→ Mix-ins

12 - 9 ounces roasted peppers (280g), drained and chopped small
13 - 6 ounces salami (180g), chopped small
14 - 3/4 cup green olives, chopped small
15 - 1/3 cup finely chopped green onions (3-4 stalks)

→ Garnish

16 - 7 ounces sun-dried tomato strips in oil (220g), roughly cut up
17 - 1/4 cup fresh flat-leaf parsley, chopped small
18 - Fresh rosemary twigs for pretty looks
19 - Crackers for eating (Ritz or Triscuits work great)

# Instructions:

01 - Lightly spray oil on your loaf pan and cover with plastic wrap, making sure some hangs over the edges.
02 - Grab a big bowl and throw in everything but the garnishes. Mix your cream cheese, sour cream, all spices, grated cheese, peppers, salami, olives, and green onions until smooth.
03 - Take a small taste and add more salt if it needs it. Don't go overboard since your crackers will add salt too.
04 - Push the mixture into your lined pan, making sure to press out any air bubbles. Cover with the extra wrap and stick in the fridge for at least 4 hours.
05 - Flip your cheese log onto a plate and take off the plastic. Add the chopped sun-dried tomatoes with their oil on top, scatter parsley, and stick in some rosemary for a nice look.
06 - Let it sit out a bit before folks dig in. It's easier to spread when it's not super cold. Put out lots of crackers around it!

# Notes:

01 - You can make this up to a week early, super handy for parties!
02 - If you've got the soft cream cheese already, don't bother with sour cream
03 - Always shred your own cheese, the bagged stuff doesn't melt in right

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