Italian Antipasto Cheese Loaf

This delicious recipe adaption from Recipe Tin Eats makes a LOT of appetizer.Β  You can easily cut the recipe in half and use a small loaf pan or a bowl lined with cling wrap to form it.Β  However, everyone eats more of this than planned, and you’ll find yourself returning to your fridge many times post-party for an indulgent nibble!Β  It’s best to give it a good rest in the fridge overnight to fully develop the flavours, so it’s a great make-ahead.Β 

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    Italian Antipasto Cheese Loaf

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    Description

    Feel free to customize this delicious appetizer.Β  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

    Scale

    Cheese Loaf:

    • 500Β gms cream cheese, softened (two 250 ml. packages. You can use spreadable cream cheese in a pinch but then eliminate the sour cream)Β 
    • 1/3 cupΒ full-fat sour cream, mayo or plain yogurtΒ 
    • 1/2 tsp. EACH thyme, oregano, basil, rosemary, black pepper ORΒ 2 tsp. Italian Seasoning

    1 tsp. EACH garlic powder, salt, red pepper/chilli flakes (adjust to taste)

    • 2 cupsΒ cheddar or other cheese, freshly grated (get creative; any combo of your favourite cheeses besides bland mozzarella will work)
    • 200Β gms. Lepp’s 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.Β  I love adding hot soppressata)
    • ΒΌ cupΒ Fume Smoked Olive Tapenade, orΒ 3/4 cupΒ 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 cupΒ green onion, finely minced (3 – 4 stalks)

    Β 

    Toppings:

    • 220gΒ / 7 oz sun-dried tomato strips with oil, roughly choppedΒ 
    • 1/4 cupΒ parsley or chives, finely choppedΒ 
    • Rosemary sprigs, for garnish

    Instructions

    Spray a loaf pan with non-stick spray, then line it with cling wrap.Β  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.Β Β 

    Add shredded cheese, diced meat, and olive tapenade and mix on low speed until blended.Β Β 

    Add roasted red peppers (and artichoke hearts, if using) and green onions and stir with a wooden spoon,Β  or mix on low speed for just a few seconds until blended. Β  You don’t want to puree the ingredients!Β Β 

    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.Β  It’s best made the day before serving so the flavours have time to develop.Β  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 it’s soft enough to scoop with crackers.

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