Feta Cheese Log With Kalamata Olives and Sun-Dried Tomatoes

"A great appetizer for the holidays."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
10
Yields:
1 1/2 cups (approximately)
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ingredients

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directions

  • Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
  • Shape into a 10-inch-long log (mixture will be soft).
  • Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
  • Wrap in plastic wrap and refrigerate for at least 5 hours before serving to allow flavours to blend.
  • Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.

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Reviews

  1. I made this for New Years Eve and it was incredible... Couldn't lose with all my favorite things in it! I softened my cream cheese in the microwave first for 30 secs. then added to the blender with the feta and oil... It really helped to incorporate the oil. This recipe is FANTASTIC, and I will be making it many more times in the future. A WINNER here for sure! Thanks Evelyn for sharing this recipe with all of us here at Zaar! Linda
     
  2. Oh my, this just might be the best cheese ball/log I have ever had. But then how could you go wrong with all my favorites rolled into one recipe. I made this for a Christmas party, followed the recipe, except I doubled it. It was a hit! I wouldn't change a thing. Thanks for sharing this wonderful treat.
     
  3. This was absolutely delicious! I put it into some cling wrap lined moulds and added the chopped walnuts on top. After a few hours to chill, I turned them out and arranged parsley leaves over them and served them on a platter with crackers. Everybody loved it! Thanks for posting.
     
  4. So pretty and delicious! Thank you for posting, worked well for Christmas. We used unsalted crackers because the dip was so rich!
     
  5. I was a bit skeptical when it came to shaping this into a log, as it was really soft and messy, but it turned out great! Really beautiful, and delicious too!
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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