Cream Cheese Log Recipe with Olives & Feta
This Olive & Feta Cheese Log is salty, creamy, a little tangy, and rolled in the prettiest peppercorn crust that makes it look far fancier than the effort it takes! This is one of those appetizers you can whip up in minutes, and you’ll feel absolutely certain everyone at the table is going to love it.
Ingredients
- 8 oz cream cheese softened
- 8 oz feta cheese crumbled
- 1 cup mixed olives chopped
- Zest from 1 orange
- 1 tbsp chopped chives
- 1 tbsp orange marmalade
Spices:
- 1 tbsp pink peppercorns crushed
- 1 tsp black pepper crushed
- 1 tsp green pepper crushed
Instructions
- In a medium bowl, combine the softened cream cheese and crumbled feta cheese. Add the chopped olives, orange zest, chopped chives, and orange marmalade to the cheese mixture. Stir gently to distribute evenly.
- Lay a piece of plastic wrap or parchment paper on your countertop. Spoon the cheese mixture onto the center and shape it into a log, using the plastic wrap to help you roll and smooth it out. Twist the ends of the wrap to secure the log.
- Refrigerate the log for at least 1 hour (or up to overnight) to allow the flavors to meld and the log to firm up.
- Before serving, mix the crushed pink peppercorns, black pepper, and green pepper in a shallow dish. Roll the chilled cheese log in the pepper mixture to coat evenly.
- Transfer the cheese log to a serving platter. Serve with crackers, crostini, or fresh vegetables.
Video
Notes
- Soften your cream cheese fully! Cold cream cheese won’t blend smoothly and will leave lumps in the cheese log mixture. Let it sit at room temperature for about one hour so everything mixes effortlessly.
- Chop the olives finely. Big chunks will make the log harder to roll and more likely to crumble. Aim for small, even pieces so the mixture holds together and slices cleanly.
- Chill the log long enough! At least an hour is great, but overnight is even better. The extra chill time helps the flavors meld and gives the log its firm, sliceable texture.
- Crush the peppercorns, don’t grind them. Using a mortar and pestle or pressing them with the back of a spoon gives you varied textures (some coarse
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