“Savory Antipasti Cheese Spread”

I’m all about a good cheese spread, cheese ball or dip around the holidays. My Savory Antipasti Cheese Spread is everything you love about an Antipasti platter. Instead of making a cheese ball, I created a spread which allows you to serve with you favorite pita chips, crackers, or bruschettini.

The pita chips are my favorite because this spread has all the flavor locked in. No need to serve with complicated or abundantly seasoned crackers. Click here for the original recipe from Cuisine at Home. Looking for something different, here you go!

Savory Antipasti Cheese Spread

Start with cream cheese and yes I happened to buy a couple packages before the hoopla over not purchasing an abundance of the creamy white stuff. No I didn’t make a cheesecake because my recipe takes 2 1/2 pounds. Next mix in Parmesano and all ingredients up black pepper. Stir until combined and creamy. This where to adjust seasoning to your liking if so desired.

Savory Antipasti Cheese Spread

Last, stir in salami of choice, roasted red pepper, pepperoncini, and olives. The Castelvetrano olives are the best. I love their buttery flavor. Never had them, buy some extra. This where the magic happens as each bite is life-changing. Tons of savory flavors, a little salty, sweet and nutty note from the Parmesano, pepperoncini for a bit of heat but not hot, and the olives just round out the your eating experience. Allow the spread to chill overnight for flavors to meld. This spread is a perfect make ahead appetizer and guess what, it lasts up to a week in the refrigerator. Start planning now. Enjoy!

Savory Antipasti Cheese Spread

Savory Antipasti Cheese Spread

Savory Antipasti Cheese Spread

1 – 8 oz. package cream cheese, softened

1 cup grated Parmesano Reggiano

2 T. olive oil

2 T. minced fresh garlic

1 T. red wine vinegar

1 t. dried oregano

½ t. red pepper flakes, (optional: I recommend using)

1 t. anchovy paste

½ t. fresh ground black pepper

2 oz. Soppresata or other hard salami, finely diced

¼ cup finely diced roasted red pepper

¼ cup finely diced pepperoncini

¼ cup finely diced Kalamata olives

¼ cup finely diced Castelvetrano olives

In a large mixing bowl, beat together cream, Parmesan, oil, garlic, vinegar, oregano, pepper flakes, and anchovy paste until combined. Season mixture with black pepper.

Using a large spoon, stir in salami, roasted peppers, pepperoncini, Kalamata, and Castelvetrano olives, mixing until combined. Spoon spread into desired serving dish, cover and chill overnight for flavors to meld.

Spread will keep up to one week in refrigerator.

Makes 10 to 12 servings.