Italian Antipasto Cheese Loaf
This delicious recipe adaption from Recipe Tin Eats makes a LOT of appetizer.ย You can easily cut the recipe in half and use a small loaf pan or a bowl lined with cling wrap to form it.ย However, everyone eats more of this than planned, and youโll find yourself returning to your fridge many times post-party for an indulgent nibble!ย Itโs best to give it a good rest in the fridge overnight to fully develop the flavours, so itโs a great make-ahead.ย
Italian Antipasto Cheese Loaf
Description
Feel free to customize this delicious appetizer.ย Switch out any of the add-ins for whatever you want. To make it meatless, skip the salami but add 1/2 cup of grated parmesan (will give it a great flavour punch). Other ideas: marinated artichokes, capers, any other type of olives you want, pickles/gherkins finely chopped, any other pickled vegetable or antipasto-type things. Finely chopped cooked chorizo, crumbled bacon, or even ham works!
Ingredients
Cheese Loaf:
- 500ย gms cream cheese, softened (two 250 ml. packages. You can use spreadable cream cheese in a pinch but then eliminate the sour cream)ย
- 1/3 cupย full-fat sour cream, mayo or plain yogurtย
- 1/2 tsp. EACH thyme, oregano, basil, rosemary, black pepper ORย 2 tsp. Italian Seasoning
1 tsp. EACH garlic powder, salt, red pepper/chilli flakes (adjust to taste)
- 2 cupsย cheddar or other cheese, freshly grated (get creative; any combo of your favourite cheeses besides bland mozzarella will work)
- 200ย gms. Leppโs Fennel Summer Sausage, finely chopped (again, get creative and use a combo of highly flavoured cured meats such as summer sausages, salamis or soppressetos from our deli case.ย I love adding hot soppressata)
- ยผ cupย Fume Smoked Olive Tapenade, orย 3/4 cupย green olives, finely chopped
- 280gm / 9 oz. roasted red peppers, drained and chopped (or do half roasted red peppers and half chopped artichoke hearts)
- 1/3 cupย green onion, finely minced (3 โ 4 stalks)
ย
Toppings:
- 220gย / 7 oz sun-dried tomato strips with oil, roughly choppedย
- 1/4 cupย parsley or chives, finely choppedย
- Rosemary sprigs, for garnish
Instructions
Spray a loaf pan with non-stick spray, then line it with cling wrap.ย Use two strips, so you have an overhang.
Using a stand or hand-held mixer, blend cream cheese, sour cream, herbs and spices together for a few minutes until smooth.ย ย
Add shredded cheese, diced meat, and olive tapenade and mix on low speed until blended.ย ย
Add roasted red peppers (and artichoke hearts, if using) and green onions and stir with a wooden spoon,ย or mix on low speed for just a few seconds until blended. ย You donโt want to puree the ingredients!ย ย
Scrape into loaf pan and level surface, pressing to remove air pockets. Smaller pan = taller loaf.
Cover with cling wrap overhand and refrigerate for a minimum of four hours.ย Itโs best made the day before serving so the flavours have time to develop.ย Turn out onto a platter and peel off the cling wrap.
Top with chopped sun-dried tomatoes and pour over the oil. Garnish with parsley and rosemary sprigs to give it a festive look.
It is best to serve closer to room temp than fridge cold. Serve with crackers! Knives for smearing are optional as itโs soft enough to scoop with crackers.
