Bruschetta Cheese Ball Appetizer (Print Version)
# Ingredients:
01 -
12.35 oz cream cheese, softened
02 -
1 cup shredded cheese mix (mozzarella and Parmesan)
03 -
1/2 cup oil-packed sun-dried tomatoes, divided
04 -
1/2 cup fresh basil, chopped
05 -
1/2 cup olives, chopped
06 -
2 cloves garlic, minced
07 -
2 tsp dried oregano
08 -
1 tsp salt
09 -
1 tsp black pepper
10 -
1 cup panko breadcrumbs
11 -
1 tbsp butter
12 -
1 fresh tomato, diced (for garnish)
13 -
Fresh basil leaves (for garnish)
# Instructions:
01 -
Divide the sun-dried tomatoes into two portions. Finely chop one portion to mix into the cheese ball, and set the other portion aside for garnishing.
02 -
In a large mixing bowl, combine the softened cream cheese, shredded cheese mix, finely chopped sun-dried tomatoes, chopped basil, chopped olives, minced garlic, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
03 -
Form the cheese mixture into a ball shape and wrap it tightly with plastic wrap. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the cheese ball to firm up.
04 -
In a medium skillet over medium heat, melt the butter. Add the panko breadcrumbs and toast them until golden brown, stirring frequently. Remove from heat and set aside to cool.
05 -
Once the cheese ball has firmed up, remove it from the refrigerator and unwrap it. Roll the cheese ball in the toasted panko breadcrumbs, pressing gently to ensure the entire ball is coated.
06 -
Top the cheese ball with diced tomatoes and fresh basil leaves for garnish. Serve with slices of toasted baguette, crackers, or vegetable sticks.
# Notes:
01 -
Use fresh ingredients like basil and garlic to enhance the flavors.
02 -
Chill the cheese ball for at least 30 minutes for better texture and handling.
03 -
Add balsamic glaze for extra flavor and presentation.