The SAVORY BREAD LOG is a tasty, super quick and eye-catching preparation, ideal for aperitifs, buffets, or holiday lunches. It’s a dish made with soft bread, filled with spreadable cheese, mortadella and cheese, rolled and decorated to resemble a tree log, similar to the famous sweet “Yule log“.
I chose this type of filling, but of course you can customize it to your own tastes. You can prepare it in advance, making it perfect for special occasions when you want to organize the menu without too much hassle.
Just follow the step-by-step photo-recipe below carefully; I’m sure that by making it you’ll make a great impression and bring to the table a dish that will brighten hearts and satisfy the palate.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4 slices sandwich bread slices
- 7 oz (≈ 7/8 cup) cream cheese (spreadable fresh cheese)
- 5 slices mortadella
- 6 slices provolone
- 1 sprig thyme
- to taste black pepper
- to taste salt
- 5 oz (≈ 2/3 cup) cream cheese (spreadable fresh cheese)
- 1.5 oz Taggiasca olives
- to taste salt
- crushed pistachios
- rosemary
- pink peppercorns
FOR THE QUICK SAVORY BREAD LOG YOU WILL NEED
- 1 Rolling pin
- 1 Plastic wrap
- 1 Food processor
- 1 Bowl
PREPARATION OF THE SAVORY BREAD LOG
Preparing the SAVORY BREAD LOG is child’s play—simple and quick.
In a bowl place the cream cheese, stripped thyme leaves, black pepper and a pinch of salt. Mix well and set aside.
On a sheet of plastic wrap place the sandwich bread slices and roll them with the rolling pin to make them adhere to each other.
Spread them with the cream cheese mixture, leaving about 3/8 inch free on one long side, and place the slices of mortadella and provolone on top.
Using the plastic wrap to help you, roll the slices very tightly until you obtain a log. Close it well and transfer it to the fridge for 2 hours.
In the food processor chop the olives, add the cream cheese, a pinch of salt and blend everything together.
Remove the log from the fridge, cut off the ends making one slice larger and with a diagonal cut; then place them against the central larger part to form your log.
Cover the entire log, including the two slices that will act as branches, with the cream cheese mixture. Work the surface with the tines of a fork to simulate bark.
Decorate with rosemary, crushed pistachios and pink peppercorns.
Transfer the savory bread log to the fridge until serving. Serve it in thick slices.
