Prepare all the ingredients for the cheese log. Specifically roasted capsicums - finely chopped into tiny cubes, coat with olive oil and roast in oven for 30mins at 200°C.

While waiting for the capsicums to be ready, mix all Christmas log ingredients together. Taste and adjust as needed. (I've skipped the salt as I find the salami imparting enough saltiness, you may add if you like.) Once capsicums are ready, mix it in as well.

You may find it hard to mix at first as the cream cheese might not be softened enough, but once the roasted capsicums are added, the residual heat will soften the cheese further for easier mixing.

Refrigerate up to 4 hours to harden the mixture.

Remove from fridge and allow it to cool and soften abit before serving. During this stage you may also mould it further to shape like a log. Best to serve closer to room temperature.

To serve: Peel off the cling wrap and place in a dish. Top it with sun dried tomato pouring the oil over it. Garnish with rosemary sprigs. Serve with crackers.