Imagine the delight on your guests' faces as they savor a taste of Italy this Christmas—a creamy, savory cheese log bursting with authentic flavors.
This recipe unveils the secret to crafting a stunning Italian-inspired appetizer that can be prepared days in advance, leaving you stress-free and ready to celebrate.
About This Recipe
Have you ever seen a Baked Salmon that looks so festive? What's more, it's DEAD EASY! This dish packs a punch for minimal effort. I mean, seriously!
It stars a honey butter-glazed salmon side baked in foil. We slather it with creamy dill sauce, and then – the grand finale – a Holiday "Tapenade." Think Salmon Tarator but Christmas-ified! It's kinda fun, right?
Don't sweat the ingredients too much. I've got notes for alternatives for almost everything – even the salmon! So, if you're not a salmon fan, we can totally swap it out. Readers will even serve it cold the next day!
I use 1.2 to 1.5 kg salmon, and you coat it with a glaze of 150g butter, 1/2 cup honey, and 3 minced garlic cloves. Next, you should bake it in foil for 30 minutes. I always start by plumping up one cup of dried cranberries in one cup of orange juice and top with a Holiday Tapenade.
Popular Variations
I get that everyone has different tastes, so let's look at some super cool changes you can make to this salmon recipe to make it your own!
First, swap salmon for trout—it's an easy switch, though trout is smaller, so adjust the amounts. Or, go small, like pre-portioned smaller sides! Preparing this Italian appetizer gives you a great centerpiece for a holiday event.
Don't have butter? Ghee or clarified butter work great if you're dairy-free; maybe use margarine!
For honey, maple syrup makes a yummy alternative; you might need to simmer it a bit longer to thicken it up. If you're out of sour cream, cream cheese spread will do; just add olive oil until it's like a soft spread—block cream cheese needs even more oil. Yogurt is too watery, sadly.
No dill? Try chives or green onions. Got walnuts instead of almonds? Go for it but make sure they are crushed into tiny pieces!
Changing the recipe is half the fun!
Serving Suggestions
To serve this beautiful salmon centerpiece, I'd start by grabbing a big platter—like, the biggest one you've got! Gently slide the salmon onto it, letting those yummy honey-butter juices spill over—don't worry, it's liquid gold!
Now, don't be shy with the creamy dill sauce. Slather it on thick, about 1/3 inch—it's the glue that holds everything together and tastes divine. Seriously, it does.
Pile high with the holiday tapenade, and then scatter those pomegranate seeds like you're making it rain—a festive confetti shower, if you will. A sprinkle of fresh parsley seals the deal!
Before you serve, squeeze lemon juice all over—don't skimp! Offer extra lemon wedges, 'cause some folks like it extra tangy. Cut into serving pieces with a cake cutter, telling everyone to dig in and mop up that sauce!
Make-Ahead Tips
If you're looking to get ahead – and who isn't during the holidays? – I've got some great make-ahead tips to save you time and stress!
First, you can mix your cheese base up to 3 days in advance. Just tightly wrap it in plastic and keep it in the fridge. Easy peasy!
Next, toast those almonds up to a week before the big day. Store them in an airtight container, and they'll be perfectly crunchy when you need them. Nobody likes a soggy almond!
You can also prep the cranberry mixture 2 days in advance. Keep it in a sealed container in the fridge, and give it a good stir before assembling. See? I told you it was easy!
Finally, roll the log 2-3 hours before serving so it's not smushed.
Short Recipe Version
Italian Cheese Log
Prep Time: 20 minutes
Chill Time: 2-3 hours
Servings: 10-12
Ingredients:
- 8 oz Cream Cheese, softened
- 8 oz Ricotta Cheese
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Fresh Basil, chopped
- 1/4 cup Sun-dried Tomatoes, oil-packed, drained & chopped
- 2 cloves Garlic, minced
- 1/4 tsp Red Pepper Flakes
- 1/4 cup Pomegranate Seeds
Instructions:
- In a bowl, combine cream cheese, ricotta, parmesan, basil, sun-dried tomatoes, garlic, and red pepper flakes.
- Mix well until fully combined.
- Shape the mixture into a log.
- Wrap the log with plastic wrap and chill for 2-3 hours.
- Before serving, unwrap the cheese log and roll in pomegranate seeds.
- Place on a platter and serve.
Nutrition Information (Approximate, per serving):
- Calories: 180
- Protein: 8g
- Fat: 14g
- Carbohydrates: 4g