Ingredients
Scale
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (120ml) mayonnaise
- 1/2 cup (75g) finely chopped sun-dried tomatoes, packed in oil
- 1/2 cup (75g) mixed olives, pitted and chopped (green and black)
- 1/3 cup (50g) roasted red peppers, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt (adjust to taste)
- Optional: 1/4 cup (30g) toasted pine nuts or chopped walnuts for added texture
- Optional substitute: Greek yogurt can replace mayonnaise for a lighter option
- Optional substitute: For a dairy-free version, use vegan cream cheese and mayo alternatives
Instructions
- Remove the cream cheese from the fridge about 30 minutes before starting, allowing it to soften to room temperature — this makes mixing much smoother. I always remember my mum telling me, “Soft cheese is happy cheese!”
- In a large bowl, combine the softened cream cheese and mayonnaise. Use a wooden spoon or electric mixer to blend until the mixture is silky and free of lumps, about 2-3 minutes.
- Fold in the chopped sun-dried tomatoes, olives, roasted red peppers, basil, parsley, garlic powder, black pepper, and salt. If you’re adding toasted pine nuts or walnuts, fold them in now for a delightful crunch. This is the moment when the log starts to feel like a celebration of the garden’s best bits — a real Devonshire patchwork of flavours.
- Lay out a sheet of cling film or parchment paper on your work surface. Spoon the mixture onto the centre and shape it into a rough log about 8 inches long. Wrap the log tightly in the film, twisting the ends to seal.
- Refrigerate the log for at least 2 hours, preferably overnight, to let the flavours mingle and the log firm up nicely. On lazy Sunday afternoons, I’ve learned this is the perfect time to settle in with a good book or make a pot of tea — the waiting always feels worth it.
- When ready to serve, unwrap the log and place it on a pretty platter. For an extra touch, sprinkle fresh herbs or finely chopped olives on top for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
