Antipasto cream cheese log for the holidays

Ingredients :

• 8 oz cream cheese, grated
• 1/2 cup finely chopped roasted red peppers and drained
• 1/3 cup chopped green and black olives
• 1/4 cup marinated artichoke hearts, chopped
• 1/4 cup grated Parmesan
• 1/2 teaspoon of Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped parsley (for coating)
  Fresh rosemary and cranberries (for garnish)

Instructions : 

1. Itinéraires :
   In a medium mixing bowl, combine cream cheese, roasted red peppers, olives, artichoke hearts, parmesan, Italian seasoning, garlic powder and black pepper.
2. Mix until all the ingredients are evenly distributed.
   Lay a large piece of plastic packaging on a flat surface.
   Place the cheese mixture on the plastic packaging and shape it into a log.
   Pack well and refrigerate for at least 2 hours or until firm.
3. Spread the chopped parsley on a big plate.
   Unwrap the refrigerated cheese log and roll it in the parsley, pressing gently to ensure an even coating.
4. Transfer the cheese log onto a serving tray
   Garnish with fresh rosemary and cranberries for a festive holiday presentation.
   Serve with crackers, grilled baguette slices or fresh vegetable sticks.