Bruschetta Cheese Ball Appetizer (Print Version)
# Ingredients:
01 -
1 fresh tomato, diced up for topping
02 -
1 tbsp butter
03 -
1 cup panko breadcrumbs
04 -
1 tsp black pepper
05 -
1 tsp salt
06 -
2 tsp dried oregano
07 -
2 cloves garlic, finely chopped
08 -
1/2 cup olives, diced
09 -
1/2 cup fresh basil, shredded
10 -
1/2 cup oil-packed sun-dried tomatoes, split in half
11 -
1 cup shredded mozzarella and Parmesan blend
12 -
12.35 oz cream cheese, at room temperature
13 -
Fresh basil leaves for topping
# Instructions:
01 -
Split the sun-dried tomatoes into two piles. Chop up one batch really small for the cheese ball mix. Keep the other batch whole for decorating later.
02 -
Dump the cream cheese, cheese mix, sun-dried tomato pieces, basil, olives, garlic, oregano, salt, and pepper in a big bowl. Stir everything until it’s all mixed together.
03 -
Shape the cheese mix into a ball, then wrap it up snug in plastic wrap. Put it in the fridge for at least 30 minutes so it firms up and the flavors come together.
04 -
Heat the butter in a medium-sized skillet over medium heat. Stir in the panko crumbs till they’re toasted brown. Pull the skillet off the stove and let the crumbs cool down.
05 -
Once the cheese ball is firm, take off the wrap and roll it around in the toasted breadcrumbs. Gently press to make sure they stick all over.
06 -
Add your diced tomatoes and fresh basil on top as a finishing touch. Serve with crackers, veggie sticks, or bread slices.
# Notes:
01 -
Fresh garlic and basil bring out stronger flavors.
02 -
Let the cheese ball chill for at least half an hour for easier handling.
03 -
Drizzle with balsamic glaze if you want to step up the flavor and look.