Description
A delicious and easy-to-make Bruschetta Cheese Ball combines classic bruschetta flavors with a creamy, cheesy mix rolled into a flavorful, crunchy-coated cheese ball. Perfect as an appetizer for parties and gatherings, this no-cook, make-ahead dish features fresh roma tomatoes, mozzarella, sun-dried tomatoes, and fresh basil all wrapped in cream cheese and coated with toasted seasoned breadcrumbs and parmesan.
Ingredients
Scale
Main Ingredients
- 2 roma tomatoes
- 1 8 oz. package of cream cheese (softened)
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 ½ cups 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 Ingredients
- â…“ cup dry seasoned bread crumbs
- ½ tablespoon olive oil
- ¼ cup parmesan cheese (grated)
- 1 teaspoon dried basil
Garnish
- chopped roma tomato and basil for garnish
Instructions
- Prepare Tomatoes: Cut roma tomatoes in half and remove the seeds carefully. Set them cut-side down on paper towels to drain excess moisture, which helps prevent the cheese ball from becoming watery. Once drained, dice the tomatoes into small pieces suitable for mixing.
- Mix Cheese and Ingredients: In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. Add the diced roma tomatoes, shredded mozzarella cheese, chopped sun-dried tomatoes, minced red onion, chopped fresh basil, minced garlic, balsamic vinegar, salt, and freshly ground pepper. Stir everything together until well combined and evenly distributed.
- Shape the Cheese Ball: Lay a large piece of plastic wrap on your work surface. Spoon the cream cheese mixture onto the center of the wrap. Cover tightly with the plastic wrap and gently shape the mixture into a round ball by working with the plastic wrap. Once shaped, place the wrapped cheese ball in the refrigerator overnight to firm up, or freeze it for about one hour for a quicker set.
- Prepare Breadcrumb Coating: In a small pan over medium-high heat, combine the olive oil and dry seasoned breadcrumbs. Toast the breadcrumbs, stirring frequently, for approximately 5-8 minutes until they turn golden brown and fragrant. Remove the pan from heat and let the breadcrumbs cool enough so you can safely touch the bottom of the pan. Once cooled, mix in the grated parmesan cheese and dried basil thoroughly.
- Coat and Serve: Unwrap the chilled cheese ball and roll it in the prepared breadcrumb mixture until evenly coated on all sides. Place the coated cheese ball on a serving plate. Garnish with additional chopped roma tomatoes and fresh basil. Serve alongside an assortment of mini baguette slices, crackers, or your favorite dippers for a perfect appetizer experience.
Notes
- Drying the tomatoes properly is key to preventing excess moisture in the cheese ball.
- The cheese ball can be made a day ahead for deeper flavor development.
- If you prefer a firmer texture, freeze the cheese ball for about an hour before coating.
- Try swapping mozzarella for another shreddable cheese like provolone for a different flavor.
- Serve this cheese ball with crusty bread, crackers, or vegetable crudités.
