Antipasto Cheese Log (Print Version)

# Ingredients:

01 - 1/2 cup fresh parsley, finely chopped.
02 - Fresh cranberries for topping.
03 - 1/4 teaspoon ground black pepper.
04 - 1/2 teaspoon blend of Italian herbs.
05 - 1/4 cup grated Parmesan cheese.
06 - 1/3 cup black and green olives, diced small.
07 - 1/2 cup roasted red peppers, chopped into tiny pieces and drained.
08 - 8 ounces cream cheese, softened.
09 - Fresh rosemary sprigs for garnish.
10 - 1/4 teaspoon garlic powder.
11 - 1/4 cup marinated artichoke hearts, cut small.

# Instructions:

01 - Combine the softened cream cheese with your peppers, olives, artichokes, Parmesan, and seasonings until it looks all mixed up.
02 - Scoop the mixture onto plastic wrap and shape it into a log. Wrap it up tightly.
03 - Pop the wrapped log into the fridge, letting it chill for at least a couple of hours until it's firm.
04 - Once chilled, roll the log over the chopped parsley, pressing lightly so everything sticks nicely.
05 - Put it on your dish, adding the rosemary and cranberries to make it pop before serving.

# Notes:

01 - Drain everything well to avoid sogginess.
02 - Prepare it up to a day early for convenience.
03 - Pair it with fresh veggies or crackers.

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