Gather all ingredients needed for your cream cheese antipasto log, ensuring the cream cheese is at room temperature for easy mixing.

Chop the roasted red peppers, black olives, and sun-dried tomatoes into small pieces, and finely chop any fresh herbs you plan to use.

In a medium mixing bowl, combine the softened cream cheese with the chopped roasted red peppers, olives, sun-dried tomatoes, and fresh herbs.

Sprinkle in garlic powder, crushed red pepper flakes, and season with salt and black pepper to taste. Mix until creamy, about 3-4 minutes.

Spoon the cream cheese mixture onto a large piece of plastic wrap, shaping it into a log. Roll tightly and twist the ends to seal.

Refrigerate for at least one hour or overnight.

Once chilled, remove the log from plastic wrap and roll in toasted nuts to coat evenly.

Slice into bite-sized pieces and arrange on a serving platter, optionally serving with crackers or fresh veggies.