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This tasty roasted red pepper & basil cream cheese log is full of flavor and takes just a few minutes to throw together.
I’ve said it before and I’ll say it again, I attend Super Bowl parties for the food, not the football. I know there are football fans out there in the interwebs that read my blog {hello, friends!} that would be considered experts compared to my sports ‘expertise’ but I’ve got the food part covered.
Cheddar Bacon Ranch Dip? Check.
9 Layer Dip? Done.
Roasted Jalapeno Queso? Already in the crockpot.
Enchilada Stuffed Mushrooms? Ready to bake.
With the Super Bowl this weekend, I thought I would throw together a speedy appetizer that would blow your minds! Cream cheese logs are all the rage you guys…at least in my opinion. And I’ve been seeing them pop up on Pinterest all the time?! Not quite sure what that is about. Conspiracy? Sure.
ANYWAYS…
This particular Roasted Red Pepper & Basil Cream Cheese Log is pretty heavy on the flavor, but still very light and takes just a few minutes to throw together. Every party I’ve brought this to, this was the first snack to get finished. No one needs to know how super-darn-fantastically-easy it is to make 🙂
Here’s how to make it:
Start by adding room temperature cream cheese to a bowl with grated parmesan cheese, chopped fresh basil, garlic, salt and pepper. All good things. All good things. {Name that movie.}
Stir it all together until combined.
Then find a smallish tupperware container and line it with plastic wrap. Smooth the cream cheese filling into place and level the top as best as you can.
Cover up with plastic wrap and refrigerate until pretty solid, 2-3 hours.
When you’re ready to serve, unwrap the cream cheese log and plate.
For the red pepper topping, simply blend some roasted red peppers together with some pesto, salt and pepper and that’s it! I like mine a bit on the chunky side, but feel free to smooth it out completely.
Pour this mixture over the top of your cream cheese log, add a few crackers and serve!
It’s a humble and simple side dish/appetizer, but mama mia is it good! My husband and I devoured this in no time at all. If you like Italian dishes, then this will be right up your alley 🙂
Enjoy, friends!
Roasted Red Pepper & Basil Cream Cheese Log
Ingredients
- 8 oz cream cheese
- 8 large fresh basil leaves chopped
- 1/2 cup grated parmesan cheese
- salt & pepper to taste
- 1 clove garlic finely minced
- 6 oz roasted red peppers drained
- 1/2 tablespoon prepared pesto
Instructions
- In a small bowl, stir cream cheese together with basil, cheese, salt, pepper and garlic. Press into a small plastic wrap lined tupperware container. Smooth the top and fold excess plastic wrap over the top. Refrigerate until firm, 2-3 hours or longer.
- To serve, remove cream cheese log from fridge and unwrap. Place onto serving platter.
- In a blender, blitz red pepper with pesto, salt and pepper until relatively smooth. Pour over cream cheese log and serve with crackers.
