Description

Experience the joy of entertaining with this stunning Antipasto Jewel Log, a delightful centerpiece that brings together vibrant flavors and creamy textures. Infused with native herbs and finished with a satisfying crunch from macadamia nuts, this recipe is perfect for any gathering. Each slice reveals a colorful array of roasted red peppers, briny olives, and tangy artichokes, creating a symphony of tastes that will leave your guests in awe. Whether you serve it at a party or enjoy it as a tasty snack, this antipasto log bridges tradition and innovation, making it an unforgettable culinary staple.

Ingredients

Scale

400 g cream cheese, softened
80 g feta cheese, whipped
1 tbsp Australian honey
1 tsp lemon myrtle (or lemon zest)
1 cup roasted red peppers, finely chopped
1 cup green olives, chopped
1 cup black olives, chopped
1 cup marinated artichoke hearts, chopped
1 cup sun-dried tomatoes, chopped
1 cup macadamia nuts, crushed (for topping)

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Instructions

In a large mixing bowl, combine softened cream cheese and whipped feta until smooth.
Stir in honey and lemon myrtle (or zest) until well blended.
Gently fold in roasted red peppers, both types of olives, artichoke hearts, and sun-dried tomatoes until evenly distributed.
Place plastic wrap on the countertop and spoon half of the mixture onto the center to form a log shape. Roll tightly and seal the ends.
Repeat with remaining mixture for a second log if desired.
Chill in the refrigerator for at least four hours or overnight to firm up.
Before serving, sprinkle crushed macadamia nuts over the top and slice into portions.

Prep Time: 20 minutes
Cook Time: N/A
Category: Appetizer
Method: Chilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice (50g)
Calories: 170
Sugar: 2g
Sodium: 240mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg