1/2 cup toasted walnuts, finely chopped (for coating)
2 tablespoons fresh chives, snipped (for coating)
Instructions
In a medium mixing bowl, combine the softened cream cheese with the garlic powder, dried oregano, and black pepper. Use a sturdy spatula or a hand mixer on low speed to blend until the mixture is smooth and completely combined. Ensure there are no large lumps of cream cheese remaining so that the add-ins distribute evenly.
Gently fold in the diced turkey salami, chopped artichoke hearts, sun-dried tomatoes, roasted red peppers, and fresh parsley. Use a folding motion to ensure that the delicate ingredients do not get smashed, keeping the textures distinct within the creamy base. The mixture should look colorful and well-distributed.
Lay out a large piece of plastic wrap on your counter. Scoop the cheese mixture onto the center of the plastic. Fold the plastic over the cheese and use your hands to roll and press it into a log shape, roughly six to eight inches long. Twist the ends of the plastic wrap tightly to seal it. Place the log in the refrigerator for at least two hours, or until it is firm enough to handle easily.
On a flat plate or a cutting board, mix together the finely chopped toasted walnuts and fresh chives. Remove the chilled cheese log from the plastic wrap and roll it through the nut mixture, pressing gently so the coating adheres to the entire surface. Once fully coated, place the log on your serving platter and let it sit at room temperature for about ten minutes before serving to soften slightly for easier spreading.
