Soften the cream cheese by removing it from the refrigerator and letting it sit at room temperature for about 30 minutes.

While the cream cheese softens, drain any liquid from the roasted red peppers, olives, marinated artichokes, and sun-dried tomatoes, and chop them into small pieces.

Combine the softened cream cheese with the prepared antipasto ingredients and fresh herbs in a mixing bowl, and mix until a cohesive blend forms.

Spoon the mixture onto a piece of plastic wrap, shape it into a log, and wrap tightly.

Chill the wrapped log in the refrigerator for at least 2 to 3 hours, or until firm.

Once chilled, unwrap the log and place it onto a serving platter. If desired, roll in chopped nuts.

Slice the log into rounds about one inch thick and serve with assorted crackers or fresh bread.