Description
Elevate any gathering with this exquisite Antipasto Jewel Log featuring creamy cheeses, vibrant herbs, and a macadamia crunch.
Ingredients
Scale
- 400 g cream cheese, softened
- 80 g feta cheese, whipped
- 1 tbsp Australian honey
- 1 tsp lemon myrtle (or lemon zest if unavailable)
- ½ cup roasted red peppers, finely chopped
- ¼ cup green olives, chopped
- ¼ cup black olives, chopped
- ¼ cup marinated artichoke hearts, chopped
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup finely grated Parmesan
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- ½ cup roasted macadamias (or cashews), crushed
- 2 tbsp toasted pepitas (pumpkin seeds)
- 1 tsp ground native pepperberries (or black pepper)
- 1 tbsp wattleseed dukkah (or regular dukkah + pinch instant coffee)
- 6 slices prosciutto, baked until crispy and broken into shards
- 1 tsp truffle oil
- 2 tbsp caramelized onion jam (with bush tomato if available)
- Finger lime pearls (or lime zest) for garnish
- Edible flowers and gold leaf (optional, for garnish)
- Salt to taste
Instructions
- Begin this culinary journey by taking a large mixing bowl and combining the softened cream cheese with the luscious whipped feta. Add in the Australian honey and lemon myrtle, along with a pinch of salt. Mix these creamy ingredients thoroughly until they achieve a velvety and smooth consistency—this is the foundation of your log, and it will be the base of all the delicious flavors to come.
- Once your cheese mixture is ready, gently fold in the roasted red peppers, diced olives, chopped artichoke hearts, sun-dried tomatoes, and grated Parmesan cheese. This step is where the vibrancy and texture of the antipasto log start to come alive. Fold carefully to maintain the airiness of the cheese mixture while integrating the vegetables evenly.
- Now comes the fun part! Take a sizable piece of parchment paper and transfer your mixed antipasto cheese blend onto it. Use the parchment to shape it into a log, making sure to form it into a compact, uniform shape. Wrap the log tightly with the parchment paper and place it in the fridge for about 1 to 2 hours. This step ensures that the log firms up nicely and is easier to handle when coating it.
- While your cheese log is chilling, it’s time to prepare the delightful herb-and-nut coating. In a shallow tray, combine the finely chopped parsley, basil, dill, mint, crushed macadamias or cashews, pepitas, and ground native pepperberries. Toss these ingredients together so that they are well mixed; this mixture is what gives your antipasto log its beautiful crunch and flavor.
- After the cheese log has chilled and firms up, unwrap it from the parchment paper. Gently roll the log into the herb and nut coating, ensuring that every inch is evenly covered. This step not only adds flavor but also creates a stunning visual appeal.
- On your prepared serving board, spread a generous layer of the whipped feta mixed with honey as a base. This acts as a flavorful canvas for your antipasto log. Place the log on top, showcasing its vibrant crust. To finish, wrap sections of the log with crispy prosciutto or scatter the shards on top for an added gourmet touch.
- Drizzle the log with high-quality truffle oil and elegantly decorate it with finger lime pearls or a sprinkle of lime zest. If you wish to go the extra mile, garnishing with edible flowers and a touch of gold leaf can create a breathtaking presentation. The final results will be an eye-catching centerpiece that invites everyone to enjoy this delicious creation.
Notes
This recipe can be made a day in advance, allowing the flavors to meld beautifully. Store any leftovers in an airtight container in the refrigerator for up to three days. Enjoy them in salads or sandwiches!
- Prep Time: 30 minutes
- Cook Time: 10 minutes for the prosciutto
- Category: Appetizer
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 15 g