Bruschetta Cheese Ball
A creamy cheese ball inspired by classic bruschetta flavors, perfect for spreading on toasted baguette slices and ideal for entertaining.
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.
Notes
For a lighter version, use part-skim cream cheese and mozzarella. Store tightly wrapped in the refrigerator for up to 4–5 days. Can be frozen for up to 2 months but expect a change in texture.