Bruschetta Cheese Ball
Bruschetta Cheese Ball - is a cheese ball recipe that combines two of everyone's favorite appetizers - bruschetta and cheese ball. This easy cheese ball is loaded with tomatoes, basil, sun-dried tomatoes, mozzarella, Parmesan, garlic, oregano, then rolled in crispy panko breadcrumbs for the ultimate show-stopping appetizer recipe.
Ingredients
- 12.35 oz cream cheese
- shredded cheese mix (mozzarella, parmesan)
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup fresh basil, chopped
- 1/2 cup olives, chopped
- 2 cloves garlic, minced
- 2 tsp oregano, dried
- 1 tsp salt
- 1 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp butter
- 1 tomato
- basil leaves for garnish
Instructions
- Divide the sun-dried tomatoes into two portions. Finely chop one portion and set it aside to add to the cheeseball mixture. Cut the other portion into slightly larger pieces for garnishing the cheeseball.
- In a large mixing bowl, combine the cream cheese, shredded cheese mix, sun-dried tomatoes, chopped basil, chopped olives, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Form the mixture into a ball shape and wrap it tightly with plastic wrap. 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 the cheese ball in the panko breadcrumb mixture, pressing the breadcrumbs onto the surface of the ball until it is fully coated.
- Top with diced tomato and fresh basil leaves for garnish.
- Serve with sliced baguette, crackers, or vegetable sticks and enjoy!