Bruschetta Cheese Ball
I first made this bruschetta cheese ball for a messy holiday potluck and it vanished faster than I could refill the bread basket. It’s a bright, Italian-inspired twist on the classic party cheese ball: creamy cream cheese blended with melty mozzarella and sharp Parmesan, studded with sun-dried tomatoes, fresh basil, and a little red onion for bite. Easy to assemble ahead of time, visually attractive once plated, and perfect for spreading on toasted baguette slices — it’s the kind of appetizer guests remember.
What makes this recipe special
This bruschetta cheese ball pairs all the familiar flavors of bruschetta in a fuss-free, spreadable form. Instead of topping slices of bread one at a time, you combine the ingredients into a single chilled ball that looks impressive on a cheese board and takes minutes to prepare. It’s ideal for last-minute entertaining, casual game nights, holiday trays, or as a starter at a summer BBQ.
“Tangy sun-dried tomatoes and basil mixed into a creamy cheese ball — it’s like bruschetta without the mess. Always the first thing gone at a party.”
If you like riffing on cheese-ball classics, this recipe sits nicely beside other party hits like a classic bacon ranch cheese ball or a smoky bacon-cheddar spin from my other favorites.
Step-by-step overview
Before you gather ingredients, here’s what to expect: soften the cream cheese, fold in shredded and grated cheeses plus chopped basil, sun-dried tomatoes, red onion, and garlic. Shape the mixture into a ball, chill until firm, then finish with a balsamic glaze drizzle. Total hands-on time is about 10–15 minutes; chilling takes at least 2 hours.
This is a no-bake, no-oven recipe that mostly relies on refrigeration to set the shape and flavors to meld — great for prepping a day ahead.
Gather these items
- 8 oz cream cheese, softened (full-fat for best texture)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (or more to taste)
- 1/4 cup sun-dried tomatoes, chopped (oil-packed gives better flavor)
- 1/4 cup diced red onion (mildly rinsed if raw onion is too sharp)
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- Salt and pepper, to taste
- 1/4 cup balsamic glaze for drizzling
- Crackers or sliced baguette for serving
Notes and substitutions:
- For a lighter version, use part-skim cream cheese and low-moisture part-skim mozzarella, but expect a firmer, less creamy texture.
- If you don’t have fresh basil, 1–2 teaspoons dried basil can work in a pinch, though fresh brightens the flavor.
- Use roasted red peppers instead of sun-dried tomatoes for a milder, sweeter profile.
Step-by-step instructions
- Bring the cream cheese to room temperature so it mixes smoothly.
- In a medium bowl, combine the softened cream cheese with the shredded mozzarella and grated Parmesan. Use a rubber spatula or hand mixer on low for 30–60 seconds to blend until mostly smooth.
- Fold in the chopped basil, sun-dried tomatoes, diced red onion, and minced garlic. Season with salt and a few grinds of black pepper; taste and adjust.
- Shape the mixture into a tight ball using the spatula, then wrap it in plastic wrap and press gently to ensure a round shape.
- Refrigerate for at least 2 hours, or overnight for deeper flavor melding and a firmer texture.
- Unwrap and place the cheese ball on a serving plate. Drizzle with balsamic glaze just before serving.
- Serve with crackers, crostini, or sliced baguette and let guests spread to their liking.
If you want a warm-tender version, transfer the mixture to an oven-safe dish and bake at 350°F for 10–12 minutes until bubbly, then sprinkle extra basil before serving.
Best ways to enjoy it
Serve this cheese ball as the centerpiece of an appetizer board. Try these pairings:
- Toasted baguette slices or herb crackers for texture contrast.
- A small bowl of extra balsamic glaze or olive oil with chili flakes on the side.
- Fresh vegetables — cucumber rounds, cherry tomatoes, and bell pepper strips — for a lighter option.
- Pair with a crisp white wine like Pinot Grigio or a dry Rosé; the acidity cuts through the creamy cheese.
For a more substantial snack, spread the cheese on warm flatbread and top with arugula for a bruschetta-style open sandwich.
Keeping leftovers fresh
Store the cheese ball tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4–5 days. Keep the balsamic glaze separate until serving; drizzling in advance can make the exterior sticky and darker in color. If the ball loses a little moisture, let it sit at room temperature for 15–20 minutes before serving to soften.
Freezing: you can freeze the cheese ball wrapped tightly in plastic and foil for up to 2 months, but expect a slight change in texture (crumbly when thawed). Thaw overnight in the fridge and stir gently before reshaping and serving.
Food safety note: Because this contains soft cheese, keep it refrigerated when not being actively served and discard if left out longer than 2 hours (1 hour in hot environments).
Pro chef tips
- Don’t skip softening the cream cheese — cold cream cheese yields lumps and uneven mixing.
- Use a hand mixer for a silkier texture if you prefer a spread rather than a chunky mix.
- Press the ball tightly when wrapping to remove air pockets and create a smooth surface for drizzling.
- Toast your baguette slices at 375°F for 8–10 minutes until lightly golden; this prevents soggy crostini.
- If you want a fancier finish, roll the outside of the chilled ball in chopped toasted pine nuts or finely chopped herbs before drizzling glaze.
If you’re interested in other cheese-ball flavor ideas, I often steer people toward a savory bacon-cheddar spin like the bacon cheddar cheese ball recipe or a smoky-sweet party dip in the bacon ranch style.
Creative twists
- Olive tapenade variation: swap sun-dried tomatoes for 1/4 cup chopped mixed olives and add a squeeze of lemon.
- Caprese-style: stir in 1/4 cup chopped fresh cherry tomatoes and finish with a balsamic reduction and more basil.
- Spicy version: add 1–2 teaspoons of chopped pickled jalapeños or a pinch of red pepper flakes.
- Vegetarian swap: keep all cheeses and omit any cured additions; this recipe is already meat-free.
- Make it into individual servings by forming small balls and chilling in mini muffin liners for bite-sized appetizers.
For other bite-sized cheese options, try baking flavors like these baked broccoli cheese balls or turn the concept into hearty sliders inspired by the bourbon BBQ bacon cheeseburger meatball subs.
Your questions answered
Q: How long does this take to make from start to finish?
A: Hands-on time is about 10–15 minutes. Chilling takes at least 2 hours, though overnight chilling gives the best texture and melded flavor.
Q: Can I make the cheese ball ahead of time?
A: Yes — make it up to 24 hours ahead and keep it tightly wrapped in the fridge. Add the balsamic glaze right before serving.
Q: Is this recipe vegetarian?
A: Yes, as written it’s vegetarian (no meat). It does contain dairy, so it’s not vegan. Substitute vegan cream cheese and plant-based shredded cheese to make a vegan-friendly version, though texture and flavor will differ.
Q: Can I freeze it?
A: You can freeze for up to 2 months, but expect a slight change in texture after thawing. Thaw in the refrigerator overnight and stir gently before serving.
Q: Any recommended swaps for sun-dried tomatoes?
A: Roasted red peppers or chopped marinated artichoke hearts are great alternatives and provide different but complementary flavors.
Conclusion
If you want a fuss-free way to serve classic bruschetta flavors that looks polished and travels well to parties, this Bruschetta Cheese Ball is a small effort with big payoff. For more inspiration on cheese-ball variations and plating ideas, I like the clear step-by-step approach in easy Bruschetta Cheese Ball (with Video!) – Carlsbad Cravings and the family-friendly take on this appetizer at Bruschetta Cheese Ball – Family Fresh Meals.
Bruschetta Cheese Ball
Ingredients
Cheese Mixture
- 8 oz cream cheese, softened (full-fat for best texture) Make sure it's at room temperature for easy mixing.
- 1 cup shredded mozzarella cheese Use part-skim for a lighter version.
- 1/2 cup grated Parmesan cheese
Flavor Add-Ins
- 1/4 cup fresh basil, chopped Fresh basil provides better flavor; use dried in a pinch.
- 1/4 cup sun-dried tomatoes, chopped Oil-packed sun-dried tomatoes give better flavor.
- 1/4 cup diced red onion Rinse if the raw onion is too sharp.
- 1 clove garlic, minced Alternatively, use 1/2 tsp garlic powder.
- 1/4 cup balsamic glaze for drizzling Add just before serving.
- Salt and pepper to taste Salt and pepper
Serving Accompaniments
- Crackers or sliced baguette For serving purposes.
Instructions
Preparation
- Bring the cream cheese to room temperature so it mixes smoothly.
- In a medium bowl, combine the softened cream cheese with the shredded mozzarella and grated Parmesan. Blend until mostly smooth.
- Fold in the chopped basil, sun-dried tomatoes, diced red onion, and minced garlic. Season with salt and pepper; taste and adjust.
- Shape the mixture into a tight ball, wrap it in plastic wrap, and press gently to ensure a round shape.
- Refrigerate for at least 2 hours, or overnight for deeper flavor melding and a firmer texture.
Serving
- Unwrap and place the cheese ball on a serving plate. Drizzle with balsamic glaze just before serving.
- Serve with crackers, crostini, or sliced baguette.
