Line a loaf pan (or a small deep dish) with plastic wrap, leaving some overhang to help lift out the cheese log later. Lightly spray or grease if desired.

In a large bowl, combine softened cream cheese, sour cream, herbs, garlic powder, salt, pepper, chilli flakes, and grated cheddar. Mix until smooth and evenly blended.

Fold in the chopped roasted red peppers, finely chopped salami, chopped olives, and minced green onions — stir until all mix-ins are evenly distributed throughout the cheese mixture.

Spoon the mixture into the prepared pan, pressing down firmly to remove air pockets and level the surface. The tighter you press, the firmer the log will hold its shape.

Cover with plastic wrap (using the overhang) and refrigerate for at least 4 hours (or overnight) — chilling helps it firm up so you can unmold it cleanly.

When ready to serve, lift the cheese log from the pan using the overhanging plastic wrap and place it onto a serving platter. Remove the wrap.

Generously top the log with chopped sun-dried tomatoes and drizzle some of the tomato oil over the top for extra flavour and moisture.

Sprinkle chopped parsley (or chives) over for freshness and color; place a few rosemary sprigs around for a festive, aromatic presentation.

Serve at room temperature with crackers, bread slices or crostini so guests can spread or scoop the cheese log.