Mediterranean Feta & Olive Cheese Log
Elevate your appetizer game with this Mediterranean Feta & Olive Cheese Log, a delightful blend of creamy feta cheese and tangy Kalamata olives, enriched with sun-dried tomatoes for a burst of flavor. This visually stunning log, coated in toasted walnuts and fresh parsley, not only delights the palate but also makes an eye-catching centerpiece for your gatherings. Perfect for parties, picnics, or simply a sophisticated snack, serve it with an array of crunchy crackers and toasted baguette slices to enjoy every savory bite.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Feta cheese
8 ounces (crumbled)
Cream cheese
4 ounces (softened)
Extra virgin olive oil
2 tablespoons (no preparation needed)
Garlic
1 small clove (minced)
Dried Mediterranean oregano
1/2 teaspoon (crumbled)
Cayenne pepper
1/8-1/4 teaspoon (to taste)
Kalamata olives
1/4 cup (chopped)
Sun-dried tomatoes
1/4 cup (chopped)
Walnuts
1/2 cup (chopped and toasted)
Fresh parsley
1/4 cup (minced)
Instructions
1
In a mixing bowl, combine the crumbled feta cheese, softened cream cheese, and extra virgin olive oil. Use a hand mixer on medium speed until the mixture is smooth and well-blended.
2
Add in the minced garlic, dried oregano, cayenne pepper, chopped Kalamata olives, sun-dried tomatoes, and mix until the ingredients are evenly incorporated.
3
Shape the cheese mixture into a log approximately 10 inches long. The consistency will remain soft, so work gently.
4
In a separate bowl, combine the chopped walnuts and minced parsley to create a flavorful coating. Roll the cheese log in this mixture, pressing lightly to help the walnuts and parsley adhere to the surface.
5
Wrap the log in plastic wrap and refrigerate for a minimum of 5 hours, allowing the flavors to meld together and the log to firm up.
6
When ready to serve, remove the plastic wrap and present the cheese log on an attractive platter lined with parsley. Pair with assorted crackers and slices of toasted baguette for an irresistible appetizer.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Mediterranean Feta & Olive Cheese Log?
It is a savory appetizer made from a blend of feta and cream cheese, mixed with olives and sun-dried tomatoes, and coated in walnuts and parsley.
What types of cheese are used in this recipe?
The recipe requires 8 ounces of crumbled feta cheese and 4 ounces of softened cream cheese.
How long does the cheese log need to chill?
The log needs to be refrigerated for a minimum of 5 hours to allow the flavors to meld and the mixture to firm up.
What kind of olives should I use?
The recipe specifically calls for 1/4 cup of chopped Kalamata olives for their tangy flavor.
Are the walnuts raw or toasted?
The 1/2 cup of chopped walnuts used for the coating should be toasted to enhance their flavor.
What should I serve with this cheese log?
It is best served with assorted crunchy crackers and slices of toasted baguette.
Is the Mediterranean Feta & Olive Cheese Log vegetarian?
Yes, this recipe is categorized as vegetarian.
How do I blend the cheeses and oil?
Use a hand mixer on medium speed until the feta, cream cheese, and olive oil are smooth and well-blended.
What dimensions should the cheese log be?
The cheese mixture should be shaped into a log approximately 10 inches long.
How do I apply the walnut coating?
Combine chopped walnuts and minced parsley in a bowl, then roll the log in the mixture, pressing lightly to make it adhere.
Can I adjust the spiciness of this recipe?
Yes, you can adjust the cayenne pepper between 1/8 and 1/4 teaspoon to suit your taste preference.
How is the garlic prepared for this recipe?
One small clove of garlic should be minced before being added to the cheese mixture.
What kind of olive oil is recommended?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How should I store the cheese log before serving?
Wrap the log in plastic wrap and keep it in the refrigerator until you are ready to present it.
Can I use fresh oregano instead of dried?
The recipe specifies 1/2 teaspoon of dried Mediterranean oregano, but you could substitute fresh if you adjust the quantity.
How many ingredients are in this recipe?
There are a total of 10 ingredients used in this Mediterranean cheese log.
What is the best way to present the dish?
Place the cheese log on an attractive platter lined with fresh parsley for a visually appealing presentation.
Should the cream cheese be cold or softened?
The cream cheese should be softened to ensure it blends smoothly with the feta.
Can I substitute walnuts with another nut?
While the recipe calls for walnuts, you can use toasted pecans or almonds as an alternative for the coating.
Is this a good recipe for a party?
Yes, it is designed as a party food and centerpiece appetizer due to its striking appearance and savory flavors.
How do I handle the log if it is too soft?
Work gently when shaping, as the mixture will remain soft until it has been properly chilled in the refrigerator.
What type of sun-dried tomatoes should I use?
The recipe calls for 1/4 cup of chopped sun-dried tomatoes to provide bursts of flavor.
Can I make this recipe in advance?
Yes, it is best made at least 5 hours ahead of time, and can even be made a day in advance.
Does the recipe contain any fresh herbs?
Yes, it uses 1/4 cup of minced fresh parsley for the outer coating.
Is the feta cheese crumbled before mixing?
Yes, the 8 ounces of feta cheese should be crumbled before being combined with the other ingredients.
What flavor profile can I expect?
Expect a creamy, tangy, and savory profile with Mediterranean influences from the olives, feta, and oregano.
Can I omit the sun-dried tomatoes?
You can, but they are recommended for providing a distinct burst of flavor that complements the feta and olives.
Is this a difficult recipe to prepare?
No, it is considered an easy recipe that primarily involves mixing, shaping, and chilling.
What are the main tags for this dish?
Key tags include appetizer, Mediterranean, cheese log, party food, and savory spreads.
How should I prepare the fresh parsley?
The parsley should be minced finely to ensure it mixes well with the walnuts and sticks to the log.