Step 1: Combine Ingredients

In a medium mixing bowl, blend the softened cream cheese with roasted red peppers, green and black olives, marinated artichoke hearts, Parmesan cheese, Italian seasoning, garlic powder, and black pepper. Ensure all ingredients are evenly distributed to create a smooth, flavorful mixture.

Step 2: Shape the Log

Place a large sheet of plastic wrap on a flat surface. Scoop the cheese mixture onto the plastic wrap and gently shape it into a log. Wrap the log tightly, ensuring it maintains its shape, and refrigerate it for at least 2 hours or until firm.

Step 3: Coat the Log

Spread the finely chopped parsley on a large plate. Once the cheese log has firmed up, unwrap it and roll it in the parsley, pressing gently to ensure an even coating.

Step 4: Garnish the Log

Transfer the coated cheese log to a serving platter. Arrange fresh rosemary sprigs and cranberries around the log for a festive holiday presentation.

Step 5: Serve

Serve the antipasto cream cheese log with an assortment of crackers, toasted baguette slices, or fresh vegetable sticks for dipping.