Savory Bruschetta Cheese Ball – A Perfect Party Starter!
If you’re looking for an appetizer that’s as visually impressive as it is delicious, look no further than this Bruschetta Cheese Ball! Combining all the classic flavors of bruschetta with a rich and creamy cheese ball, this dish is perfect for any gathering. The blend of sun-dried tomatoes, fresh basil, olives, and garlic wrapped in a crunchy panko coating will delight your guests with every bite.
Recipe: Bruschetta Cheese Ball
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Calories: 210 kcal per serving
Servings: 8
Ingredients
- 12.35 oz cream cheese, softened
- 1 cup shredded cheese mix (mozzarella and parmesan)
- ½ cup oil-packed sun-dried tomatoes, divided
- ½ cup fresh basil, chopped
- ½ cup olives, chopped
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp butter
- 1 tomato, diced
- Fresh basil leaves, for garnish
Instructions
Step 1: Prepare the Cheese Mixture
- Divide the Sun-Dried Tomatoes
- Divide the sun-dried tomatoes into two portions. Finely chop one half to mix into the cheese ball, and set the other aside for garnish.
- Mix the Ingredients
- In a large mixing bowl, combine the cream cheese, shredded cheese mix, chopped sun-dried tomatoes, basil, olives, garlic, oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined.
- Shape and Chill
- Form the mixture into a ball shape. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes or until firm.
Step 2: Toast the Panko Breadcrumbs
- Prepare the Breadcrumbs
- In a medium skillet over medium heat, melt the butter. Add the panko breadcrumbs and toast, stirring frequently, until golden brown.
- Cool
- Remove the toasted breadcrumbs from the heat and allow them to cool.
Step 3: Coat the Cheese Ball
- Roll in Panko
- Unwrap the chilled cheese ball and roll it in the toasted panko breadcrumbs. Press the crumbs onto the surface until the cheese ball is fully coated.
- Garnish
- Top with diced tomato and fresh basil leaves for a pop of color and extra flavor.
Step 4: Serve
- Presentation
- Place the cheese ball on a serving plate and surround it with sliced baguette, crackers, or vegetable sticks.
- Enjoy!
Tips for Making the Perfect Bruschetta Cheese Ball
- Chilling for Better Texture: Don’t skip the chilling step – it helps the cheese ball hold its shape, making it easier to roll in the panko coating.
- Make It Ahead: This cheese ball can be made a day in advance and stored in the fridge, making it an excellent choice for busy hosts.
- Serve with Variety: Pair the cheese ball with an assortment of dippables, like crispy baguette slices, crunchy vegetable sticks, or pita chips, to please all tastes.
Why You’ll Love This Recipe
The Bruschetta Cheese Ball brings together all the delicious elements of traditional bruschetta in an easy-to-serve appetizer form. The creamy cheese, aromatic herbs, and vibrant tomatoes create a flavor explosion that’s sure to be a hit at any gathering. Plus, it’s simple to make yet looks and tastes like a gourmet treat!
Make this Bruschetta Cheese Ball for your next get-together, and watch it become the star of the appetizer table!
Bruschetta Cheese Ball
- Total Time: 45 minutes
- Yield: 8 1x
Description
The Bruschetta Cheese Ball brings together creamy cheese, sun-dried tomatoes, fresh basil, and garlic for a burst of Mediterranean flavor in every bite. The panko coating adds a delightful crunch, making it a perfect addition to any appetizer spread. Garnished with fresh tomato and basil, it’s as beautiful as it is delicious.
Ingredients
12.35 oz cream cheese
1 cup shredded cheese mix (mozzarella, parmesan)
1/2 cup oil-packed sun-dried tomatoes, divided
1/2 cup fresh basil, chopped
1/2 cup olives, chopped
2 cloves garlic, minced
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 cup panko breadcrumbs
1 tbsp butter
1 tomato, diced
Fresh basil leaves, for garnish
Instructions
Divide the sun-dried tomatoes into two portions. Finely chop one portion to add to the cheese ball mixture and set the other aside for garnish.
In a large mixing bowl, combine the cream cheese, shredded cheese mix, chopped sun-dried tomatoes, basil, olives, garlic, oregano, salt, and black pepper. Mix well until evenly combined.
Shape the mixture into a ball, wrap tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes or until firm.
In a medium skillet over medium heat, melt the butter and toast the panko breadcrumbs until golden brown, stirring frequently. Remove from heat and set aside.
Remove the cheese ball from the refrigerator and unwrap it. Roll it in the toasted panko, pressing the breadcrumbs onto the surface until fully coated.
Garnish the cheese ball with diced tomato and fresh basil leaves.
Serve with sliced baguette, crackers, or vegetable sticks. Enjoy!
- Prep Time: 15 minutes
Nutrition
- Calories: 210