This Mediterranean feta cheese log is an impressive appetizer that brings together bright, savory Mediterranean flavors. It’s easy to make and perfect for serving with pita chips or crackers.
After avoiding certain foods during pregnancy, I rediscovered my love for soft cheeses—especially feta. These days I happily pile feta onto salads and enjoy it any chance I get. A Greek salad without feta simply isn’t the same.
I’m fond of cheese-based party bites, and this Mediterranean feta log was inspired by that idea. Feta on its own can be crumbly and intense when scooped on a chip, so combining it with chopped kalamata and green olives plus marinated artichoke hearts creates a balanced, flavorful spread that’s much more satisfying.
Rather than forming a traditional cheese ball, this recipe uses a rolled log technique—similar to making pinwheels. You spread the cheese mixture thin, layer the olive and artichoke mix, then roll it into a long log. It makes an attractive presentation and lets guests spoon or chip pieces as they like.
For the smoothest texture, allow both the cream cheese and feta to sit at room temperature for at least 30 minutes before mixing. If you use a block of feta it may release some brine as you break it up—squeeze or drain off excess liquid, or wrap the feta in cheesecloth to remove moisture. Adding the softened cream cheese helps the feta blend into a creamy base that spreads easily.
While the cheeses soften, pulse the kalamata and green olives with the marinated artichoke hearts in a food processor to your desired consistency. I prefer a slightly chunky texture so you still taste the individual ingredients rather than a completely uniform paste.
To shape the log, lay out two large sheets of plastic wrap. Scoop the blended cheese in a ball onto the center of one sheet, cover with the second sheet, and use a rolling pin to flatten the cheese into a rectangle. Make one dimension longer so you can roll it into a log shape.
Spread a generous layer of the olive and artichoke mixture over the flattened cheese, then use the plastic wrap to help roll the mixture into a tight log, just like a pinwheel. Chill the log for at least two hours so it firms up and the flavors meld. Serve chilled with pita chips, crackers, or sliced vegetables.
Mediterranean Feta Cheese Log
Ingredients
- 8 oz feta
- 8 oz cream cheese
- 3/4 cup kalamata olives, chopped
- 3/4 cup green olives, chopped
- 3/4 cup marinated artichoke hearts, chopped
- 1/2 TSP oregano
- 1/4 TSP salt
- 1/4 TSP basil
- 1/4 TSP garlic powder
Instructions
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Let the feta and cream cheese sit at room temperature for at least 30 minutes so they soften. Drain or squeeze excess liquid from the feta if needed.
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Crumble the feta into a mixer, add the cream cheese and spices (oregano, basil, garlic powder, salt), and blend until smooth and well combined.
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Place the olives and marinated artichoke hearts in a food processor and pulse to chop to your preferred texture.
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Lay one sheet of plastic wrap on a work surface, form the cheese mixture into a ball in the center, cover with the second sheet of plastic wrap, and roll with a rolling pin into a rectangle. Make the rectangle longer on one side so it can be rolled into a log.
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Spread a generous layer of the olive and artichoke mixture over the flattened cheese. Starting at one long edge, roll up tightly using the plastic wrap to guide it into a log.
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Refrigerate the log for at least 2 hours to firm. Slice or serve whole with pita chips, crackers, or fresh vegetables.
Nutrition
