Antipasto Cheese Holiday (Print Version)

# Ingredients:

01 - 1/2 cup fresh parsley, chopped up finely.
02 - 8 oz softened cream cheese.
03 - 1/4 cup artichoke hearts from a jar, sliced small.
04 - 1/2 cup roasted red peppers, patted dry and diced.
05 - 1/4 teaspoon black pepper, freshly ground.
06 - 1/4 teaspoon garlic powder.
07 - 1/2 teaspoon of a mixed Italian herb seasoning.
08 - 1/4 cup Parmesan cheese, shredded.
09 - 1/3 cup olives, chopped tiny (green and black mixed).
10 - A few sprigs of fresh rosemary for topping.
11 - A handful of fresh cranberries for garnish.

# Instructions:

01 - In a mixing bowl, blend the soft cream cheese with the peppers, olives, artichokes, grated cheese, and all the seasonings until smooth.
02 - Spoon the mixture onto a sheet of plastic wrap and mold it into a log. Wrap it up snugly.
03 - Refrigerate the wrapped log for at least 2 hours so it gets nice and firm.
04 - Once chilled, roll the log in chopped parsley. Lightly press it in so it sticks all over.
05 - Lay the log on a serving platter, add rosemary sprigs and a scatter of cranberries for decoration.

# Notes:

01 - Drain everything well; too much liquid will mess things up.
02 - You can get this set up a day in advance.
03 - Serve it with crunchy crackers or fresh-cut veggies.

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