Savory Cheese Log with Sun-Dried Tomatoes, Olives, and Capers

A rectangular block of cheese topped with sun-dried tomatoes, cherry tomatoes, and fresh herbs.

Savory Cheese Log with Sun-Dried Tomatoes, Olives, and Capers

Skip the pricey cheese board! This Mediterranean savory cheese log is loaded with olives, sun-dried tomatoes, and capers. A stunning no-bake, make-ahead party appetizer that comes together in 25 minutes.

Course Appetizer

Cuisine Mediterranean

Keyword savory cheese log

Prep Time 25

Total Time 25

Servings

Calories 296kcal

Author Julia

Ingredients

For the Cheese Log

16 ounces full-fat cream cheese softened to room temperature
2 cups cheddar cheese freshly grated
¼ cup Parmesan grated
2 tablespoons olive oil extra virgin
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon kosher salt
¼ teaspoon black pepper

Savory Mix-Ins

⅓ cup mixed olives green, Kalamata, or your choice, pitted and finely chopped
¼ cup sun-dried tomatoes well drained, finely chopped
½ cup roasted peppers well drained and finely chopped
2 tablespoons capers drained and roughly chopped
1 tablespoon fresh basil finely chopped
1 tablespoon fresh parsley finely chopped

For the Topping

½ cup mixed olives finely chopped, use a variety for color
⅓ cup sun-dried tomatoes finely chopped
2 tablespoons capers
½ cup roasted cherry tomatoes approx. 8

To Serve

1 cup olives
¼ cup sun-dried tomatoes finely chopped
1 ½ cups roasted cherry tomatoes approx. 16
fresh herbs
crackers for dipping

US Customary - Metric

Instructions

Make the cheese base: In a large mixing bowl, combine the cream cheese, cheddar, Parmesan, olive oil, lemon zest, lemon juice, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Beat until completely smooth and evenly combined—no lumps! Room-temperature cream cheese makes this quick work.
Fold in the mix-ins: Using a rubber spatula, gently fold in the chopped olives, sun-dried tomatoes, roasted peppers, capers, basil, and parsley. Mix just until everything is evenly distributed. Don't over-mix, or the colors will smear into the cheese and muddy that beautiful creamy base.
Shape and chill: Generously line a loaf pan with plastic wrap, leaving plenty of overhang on all sides. Spoon the cheese mixture into the lined pan, then use the back of a spoon to press it down firmly and smooth out the top. Fold the plastic wrap overhang over the top to tightly seal, then refrigerate for at least 2 hours—overnight is best. The longer it chills, the firmer the log and the more the flavors meld.
Top and serve: When you're ready to serve, unwrap the top, invert the cheese log onto a serving plate, and peel away the plastic wrap. Top with the chopped olives, sun-dried tomatoes, capers, and roasted cherry tomatoes. Surround the log with the remaining olives, sun-dried tomatoes, roasted tomatoes, and fresh herbs, then drizzle generously with extra virgin olive oil—or, for even more flavor, use the oil from the sun-dried tomato jar. Serve with plenty of crackers.
To Roast Cherry Tomatoes: Toss 2 cups cherry tomatoes with olive oil, salt, and pepper and roast at 400°F (204°C) for 12–15 minutes, until shriveled but still juicy. Cool completely before using—warm tomatoes will melt the cheese.

Notes

Cheese: For best results, buy a block of sharp cheddar and grate it yourself. Pre-shredded cheese won't blend as smoothly.
Draining Matters: Pat the sun-dried tomatoes and roasted peppers dry with a paper towel before chopping. Excess moisture can keep the log from firming up.
Make It Your Own: Swap in marinated artichokes for the roasted peppers, add a pinch of red pepper flakes for heat, or stir in toasted pine nuts for crunch.

Make-Ahead and Storage

Make ahead: Assemble it up to 2 days in advance and keep it wrapped in the loaf pan in the refrigerator. Wait to add the toppings until just before serving so everything looks fresh and vibrant. The roasted cherry tomatoes can also be made up to 3 days ahead.
Storing leftovers: Wrap the log (or transfer to an airtight container) and refrigerate for up to 4 days. Honestly, the leftovers spread on a toasted bagel the next morning are a treat all their own.
Freezing: I don't recommend freezing this one — the fresh vegetables and cream cheese lose their texture after thawing.

Nutrition