Holiday Cheese Log

This Holiday Cheese Log is packed with a tonne of flavourful add-ins, such as chili flakes, roasted red peppers, sun-dried tomatoes, and fresh chives. Seasoned with garlic, onion, basil, oregano, and more, this holiday appetizer is a tremendously delicious party favourite!

Appetizers can be expensive, depending on what they are, but I think appetizers should be budget-friendly, especially if you’re making them at Christmastime, which is already expensive enough! Most of the ingredients in this Holiday Cheese Log are most likely already stocked in your pantry. Everyone has a spice rack in the house somewhere. Many of the seasoning ingredients in this recipe will be found in that spice rack. Speaking of spice racks…

Unless you are a seasoned cook, most home cooks will have a spice rack that sits on the countertop. You know the kind I speak of. They are either plastic or chrome and most of them spin around so that you have easy access to the spices.

Some home cooks have old-fashioned wooden spice racks that are mounted to the kitchen wall. To be honest, these are the types of spice racks I prefer. My mom used to have one of them and I have fond memories of it. When we bought our house, despite wanting to modernize everything, I wanted to keep some old-time charm to it too.

I found this spice rack on Amazon. I admit, it is a little expensive, but when you consider what you’re getting, it’s not that much of a stretch. The rack is well-made with real wood. And, the spice jars are completely full. I trust the McCormick brand and use it often. It was a no-brainer for me. It hangs quite nicely in our old, country kitchen.

LET’S CHAT ABOUT SPICES FOR A BIT!

Anyone who knows me well will confirm that I am obsessed with spice racks and spice jars. John.e can attest to the fact that over the past ten years, I have updated and completely changed our spice storage system at least five times. Initially, I had to have all of our spices in mason jars. That lasted for a year or so. Then, I found these really great glass jars with a pull-off lid. The seal was great, but again, they were quite big. Next, I used smaller bottles, and then spice bottles that I picked up from Ikea. I could go on, but I digress.

My obsession has taught me a few things about buying spices. First, keep your spices in a cabinet or at least out of direct sunlight. Yes, I have my spice rack on the wall in my kitchen, but it is as far away from the windows as I could possibly get it.

Secondly, buy spices in small amounts. You should never have more than three to six months’ supply. Spices lose their pungency and flavour. The only seasonings I buy in larger quantities are salt and pepper. That’s why I love the McCormick jars. They’re not too large for me but keep in mind, I cook quite often. And, when I run out, it’s easy to replace that one jar.

I’m going to tell you all about this appetizer and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re just kicking off the month of November, but I have a lot of Christmas-themed recipes to share with you this year, so I’ve got to get started early. So, before we get to a list of ingredients and instructions for this recipe, let me tell you about this series and more!

LORD BYRON’S 12 CHRISTMAS APPETIZERS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the second of my annual holiday recipe series for this season! I’m calling this one Lord Byron’s 12 Christmas Appetizers. This series will focus on easy-to-make appetizers that are both delicious and festive.

I will try to keep the recipes in this series quick and easy too. Most of them will require some baking, but they won’t be so complex that you can’t whip them up just before your guests arrive. Some are just assembly-type recipes, while others can be prepared in advance.

Just like every other holiday series that I’ve shared over the years, this series will see a new recipe shared every day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday appetizers year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Appetizers series! Even though this is the second series for this holiday season, you can always take a look back at previous years if you just cannot wait until the next recipe is published. Some of my favourites from previous years are my 12 Edible Wreaths of Christmas, my 12 Bars and Squares of Christmas series, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

To Make the Cheese Mixture:

• Cream Cheese – It is best to use brick style rather than whipped or cream cheese in a tub.  The brick style is firmer and more condensed. 
• Mayonnaise – You can use regular, light, or fat-free mayo.
• Cheese – Any good grated cheese will work in this recipe. I’m using a white and orange cheddar blend.
• Seasonings – You will need garlic powder, dried basil, dried oregano, ground black pepper, and dried red chili flakes.
• Roasted Red Peppers – I needed a pop of red, so I reached for roasted red peppers. I love the smoky flavour of them. You can buy them or you can make your own at home in your oven. My recipe for roasted red peppers is here!
• Artichoke Hearts – These are delicious! You can use either the marinated type or the kind packed in brine. Gently squeeze out the extra liquid before chopping them to add to the cheese mixture.
• Sun-Dried Tomatoes – The type that you can buy in a jar, packed in oil, is the best here.

For the Topping and Garnish:

• Fresh Herbs – Fresh parsley, chives, rosemary, oregano, etc., are all good options here.
• Ground Black Pepper
• Dried Red Chili Flakes
• Oil – Steal this from the jar of sun-dried tomatoes for the best flavour!

HOW TO MAKE A HOLIDAY CHEESE LOG

Beat cream cheese until smooth. Add the mayonnaise and beat until just incorporated. Now, add the garlic powder, dried basil, dried oregano, ground black pepper, and dried red chili flakes. Beat to combine. Next, add the shredded cheddar cheese, roasted red peppers, artichoke hearts, and sun-dried tomatoes. Use a spatula to fold into the cream cheese mixture until thoroughly mixed through. Set aside.

Line a small loaf pan with plastic wrap, allowing the excess to hang out over the sides. Transfer the cheese mixture to the loaf pan, being sure to press down so that it gets into the corners. Fold the excess plastic wrap over top, laying it flat on top of the cheese. Refrigerate for at least 4 hours before serving.

When ready to serve, fold the plastic wrap back and invert the loaf pan onto a serving plate. Lift the loaf pan off and carefully peel back the plastic wrap and discard it. Top the cheese log with fresh herbs, ground black pepper, dried red chili flakes, and drizzle over the oil from the jar of sun-dried tomatoes. Serve with bread and crackers.

(This recipe can be made 24-48 hours in advance. Keep covered and refrigerated at all times.)

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers! (Recipe inspired by Recipe Tin Eats.)