Bruschetta Cheese Ball
This Bruschetta Cheese Ball is so easy to make and is a gorgeous appetizer for any party or holiday gathering. Loaded with the same flavors of traditional bruschetta in a creamy cheese form then coated with a crispy panko parmesan basil coating!
Servings: 12 servings
Ingredients
Cheese Ball
- 1 brick (8 ounces) cream cheese softened
- 1/4 cup sour cream
- 2 Roma tomatoes seeds removed and chopped
- 1 cup mozzarella cheese shredded
- 1/2 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh basil chopped
- 1/4 cup sun-dried tomatoes chopped
- 1/2 teaspoon onion powder
- 1/4 cup grated or shredded parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Parmesan Coating
- 1 tablespoon salted butter or olive oil
- 1/4 cup panko bread crumbs
- 1/4 cup Italian seasoned bread crumbs
- 2 tablespoons grated or shredded parmesan cheese
- 1/2 teaspoon dried basil
Instructions
- In a large mixing bowl with an electric mixer or with a fork, mix together all of the cheese ball ingredients together. The mixture will be soft.
- Drop mixture onto a large piece of plastic wrap and form into a ball. Place in the refrigerator to chill for 1-2 hours to overnight.
- Once the cheese ball is chilled, melt butter or olive oil in a small or medium frying pan. Add breadcrumbs and cook until they are lightly golden brown color.
- Remove the breadcrumb coating from heat and add parmesan cheese and basil. Mix together until combined. Let the mixture cool for a few minutes.
- Assemble: Place breadcrumb cheese mixture onto a plate or you can place the cheese ball directly into the pan if it’s cool enough. Coat the cheese ball until it’s completely covered and place on a serving platter or plate. Garnish the top of the ball with fresh basil, sun-dried tomatoes, tomatoes, and fresh parsley (optional). Serve with your favorite crackers, crostini, or toasted baguette slices.