Italian-Inspired Cheese Loaf

Back to recipe

Ingredients

For the cheese loaf:

  • 1 pound cream cheese, room temperature
  • 1/3 cup full-fat Greek yogurt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 cups grated gruyere
  • 1 (12-ounce) jar roasted peppers, drained and finely chopped
  • 1/2 cup finely chopped artichoke hearts, drained
  • 6 ounces soppressata, finely chopped
  • 1 cup Castelvetrano olives, finely chopped
  • 4 stalks green onion, finely minced
  • Salt, to taste

For the topping:

  • 1 (8.5 ounce) jar sun-dried tomato strips in oil, roughly chopped (reserve the oil)
  • 1/4 cup finely chopped parsley
  • 3-4 rosemary sprigs
  • Crackers, for serving

Directions

  1. Spray a loaf pan with nonstick spray and line with plastic wrap that overhangs the ends (enough to cover the top of the loaf pan).
  2. In a large bowl, mix all the ingredients of the cheese log (minus salt) until thoroughly combined. Taste and add salt if needed.
  3. Pack the loaf pan with the cheese log mixture, leveling out the top, pressing down to remove air pockets and spreading the mixture into the corners of the pan.
  4. Cover loaf with plastic wrap overhang and refrigerate for at least 4 hours or overnight.
  5. Place the loaf pan top-side down onto a serving platter to remove the cheese loaf. Remove the plastic wrap.
  6. Top with the strips of sun-dried tomatoes and pour the oil from the jar over the loaf. Garnish with parsley and rosemary sprigs.
  7. This loaf is best when served close to room temperature. Serve with crackers.

https://www.cutco.com/learn/italian-inspired-cheese-loaf