Description
This Bruschetta Cheese Ball is a delightful appetizer combining creamy cheese, fresh tomatoes, and aromatic herbs rolled in a crispy, golden breadcrumb coating. Perfect for parties or casual gatherings, it offers all the flavors of classic bruschetta in a fun, easy-to-serve cheese ball form.
Ingredients
Scale
Cheese Ball Mixture
- 2 roma tomatoes
- 1 8 oz. package of cream cheese (softened)
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 ½ cup mozzarella cheese (shredded)
- â…“ cup marinated sun dried tomatoes (drained and chopped)
- ¼ cup minced red onion
- ¼ cup fresh basil (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Coating
- â…“ cup dry seasoned bread crumbs
- ½ tablespoon olive oil
- ¼ cup parmesan cheese (grated)
- 1 teaspoon dried basil
Garnish
- Chopped roma tomato
- Chopped fresh basil
Instructions
- Prepare Tomatoes: Cut roma tomatoes in half, carefully remove the seeds, and place halves on paper towels to drain excess moisture. Once drained, dice the tomatoes into small pieces.
- Mix Cheese Base: In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth. Add diced roma tomatoes, shredded mozzarella, chopped sun dried tomatoes, minced red onion, chopped fresh basil, minced garlic, balsamic vinegar, salt, and fresh ground pepper. Mix everything thoroughly until well incorporated.
- Form Cheese Ball: Lay a large piece of plastic wrap on the work surface. Spoon the cheese mixture onto the center of the plastic wrap. Cover tightly with another sheet of plastic wrap and mold the mixture into a ball shape by gently pressing and rolling with your hands. Refrigerate the ball overnight or freeze for one hour to allow it to firm up.
- Prepare Coating: In a small pan over medium-high heat, combine the olive oil and dry seasoned breadcrumbs. Toast the breadcrumbs, stirring frequently for 5 to 8 minutes, or until they turn a golden brown. Remove the pan from heat and let the mixture cool until warm but no longer hot to the touch. Stir in the grated parmesan cheese and dried basil into the cooled breadcrumb mixture.
- Coat Cheese Ball and Garnish: Place the breadcrumb mixture onto a large plate. Remove the cheese ball from the refrigerator or freezer and carefully unwrap the plastic. Roll the cheese ball evenly through the breadcrumb mixture until fully coated. Transfer the coated cheese ball onto a serving plate and garnish the top with chopped roma tomatoes and fresh basil. Serve immediately alongside mini baguette chips or assorted crackers.
Notes
- For best flavor, prepare the cheese ball the day before to allow flavors to meld.
- Make sure to drain the roma tomatoes well to prevent excess moisture in the cheese ball.
- Use fresh herbs for garnish to enhance visual appeal and flavor.
- This cheese ball can be kept refrigerated for up to 2 days if covered tightly.
- To speed up firming time, freezing the cheese ball for an hour works well.
- Try serving with gluten-free crackers to accommodate dietary preferences.
