Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened
  • 3 tbsp (38g) grated Parmesan cheese
  • 1 tsp (5g) dried Italian seasoning
  • 1/2 tsp (3g) garlic powder
  • 1 tbsp (15ml) lemon juice
  • 4 oz (115g) hard salami, finely diced
  • 1/4 cup (35g) pitted green olives, finely chopped
  • 1/4 cup (40g) roasted red peppers, drained and diced
  • 2 tbsp (20g) capers, drained
  • 5 tbsp (30g) fresh parsley, minced
  • 1 tbsp (8g) smoked paprika

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, 2 tablespoons of grated Parmesan, Italian seasoning, garlic powder, and lemon juice. Fold together until the mixture is smooth and uniform in color.
  2. Gently stir in the diced salami, chopped olives, roasted red peppers, capers, and 2 tablespoons of minced parsley, folding slowly to ensure an even distribution of ingredients.
  3. Spoon the mixture onto a 12-15 inch sheet of plastic wrap. Roll the cheese into a tight cylinder, twisting the ends to seal it like a candy wrapper.
  4. Place the wrapped log in the refrigerator for at least 2 hours until firm.
  5. Unwrap the chilled log. On a flat plate, mix the remaining parsley, smoked paprika, and 1 tablespoon of Parmesan cheese. Roll the log in the coating, pressing lightly so the spices adhere to the sides.