Flavorful Bruschetta Cheese Ball

Coming up with crowd-pleasing party appetizers can feel like a real puzzle, especially during the busy holiday season. Between coordinating schedules, managing gift lists, and trying to keep the house somewhat tidy for unexpected guests, the last thing anyone needs is a complicated recipe that takes hours to prepare.

That’s where this bruschetta cheese ball comes to the rescue: it combines all the familiar flavors of classic bruschetta in an easy-to-make, make-ahead appetizer that your guests can spread, scoop, or slice. Plus, it uses simple ingredients you might already have in your kitchen.

What Kind of Cream Cheese Should I Use?

Regular block-style cream cheese is your best bet for this cheese ball recipe. While you might be tempted to save some calories with reduced-fat cream cheese, I’d suggest sticking with full-fat for the best texture and flavor – it simply holds together better when shaped into a ball. Make sure your cream cheese is properly softened at room temperature for about an hour before starting, which helps prevent any lumps in your final mixture. If you’re in a rush, you can cut the block into smaller cubes to speed up the softening process, but avoid microwaving it as this can make the texture too runny.

Options for Substitutions

This cheese ball recipe is pretty adaptable and you can make several swaps if needed:

• Cream cheese: This is the base of the recipe and really shouldn’t be substituted, but you can use reduced-fat cream cheese if you prefer.
• Sour cream: Plain Greek yogurt works great as a 1:1 replacement for sour cream and adds extra protein.
• Sun-dried tomatoes: If you can’t find marinated sun-dried tomatoes, use regular dry-packed ones. Just soak them in warm water for 30 minutes first, then drain and chop.
• Mozzarella cheese: Feel free to swap in provolone or mild white cheddar – both melt similarly and have a compatible flavor profile.
• Fresh basil: While fresh basil gives the best flavor, you can use 1 tablespoon dried basil in the mixture if fresh isn’t available.
• Breadcrumbs: Crushed crackers, crushed pretzels, or even chopped nuts make good alternatives for the coating. Just make sure they’re finely crushed.
• Roma tomatoes: Any firm, ripe tomato variety will work – just remove the seeds and extra juice to keep the mixture from getting too wet.

Watch Out for These Mistakes While Making

The biggest challenge when making a cheese ball is dealing with cream cheese that’s not properly softened – cold cream cheese will leave you with lumps and make mixing incredibly difficult, so let it sit at room temperature for at least an hour before starting. Another common mistake is not draining the tomatoes well enough, which can make your cheese ball too wet and prevent it from holding its shape – use paper towels to pat both the fresh and sun-dried tomatoes until they’re completely dry. The final texture of your cheese ball depends heavily on chilling time, so avoid rushing this step – plan for at least 2-4 hours in the refrigerator before serving, which allows the flavors to blend and the ball to firm up properly. For the best presentation, wait until just before serving to add the outer coating of breadcrumbs and garnishes, as this keeps them crispy and fresh.

What to Serve With a Bruschetta Cheese Ball?

This Italian-inspired cheese ball calls for plenty of good dipping options! The obvious choice is toasted baguette slices or crostini, but don’t stop there – try serving it with a variety of crackers like water crackers, butter crackers, or even pretzel crisps. For a lighter option, surround your cheese ball with fresh vegetable crudités like cucumber rounds, bell pepper strips, and cherry tomatoes. If you’re hosting a party, place the cheese ball in the center of a large platter and arrange the dippers in a circle around it for an eye-catching appetizer display.

Storage Instructions

Make Ahead: This cheese ball is perfect for making ahead! You can prepare it up to 24 hours in advance – just wait to add the outer coating of breadcrumbs until right before serving. Keep it wrapped tightly in plastic wrap while it’s waiting in the fridge.

Keep Fresh: Once you’ve made your cheese ball, wrap it well in plastic wrap and pop it in the fridge. It’ll stay fresh for up to 5 days, though the breadcrumb coating might lose some of its crunch after the first day. If you notice any liquid around the tomatoes, just dab it off with a paper towel before serving.

Leftovers: Got leftovers? No problem! Keep them in an airtight container in the fridge. The cheese mixture is still great for spreading on crackers or bread, even if it loses its ball shape. Just give it about 15-20 minutes to soften at room temperature before serving again.

Preparation Time	30-60 minutes
Cooking Time	5-10 minutes
Total Time	35-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 80-90 g

Ingredients

• 2 roma tomatoes
• 1 package cream cheese, softened (8 oz.)
• 1/4 cup sour cream
• 2 tablespoons mayo
• 1 1/2 cups shredded mozzarella cheese
• 1/3 cup marinated sun-dried tomatoes, drained and chopped
• 1/4 cup finely chopped red onion
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup seasoned dry breadcrumbs
• 1/2 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried basil
• Chopped roma tomato and chopped basil for topping

Step 1: Prepare the Tomatoes

Begin by cutting roma tomatoes in half and removing the seeds.

Place the tomato halves on paper towels to drain excess moisture, then dice them into small pieces.

Set aside for later use.

Step 2: Mix the Cream Cheese Base

In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise.

Stir until the mixture is smooth and creamy.

Add in the diced roma tomatoes, mozzarella cheese, sun-dried tomatoes, red onion, fresh basil, minced garlic, balsamic vinegar, salt, and pepper.

Stir well to combine all ingredients thoroughly.

Step 3: Shape and Chill the Cheese Ball

Spread a large piece of plastic wrap on your work surface.

Spoon the cream cheese mixture onto the wrap.

Cover the mixture tightly with the wrap, shaping it into a ball.

Place the cheese ball in the fridge overnight to set or in the freezer for an hour for a quicker set.

Step 4: Prepare the Coating

Before serving, prepare the coating by mixing oil and breadcrumbs in a small pan.

Heat on medium-high for 5-8 minutes or until the crumbs turn golden brown.

Remove the pan from heat and allow it to cool until you can comfortably touch the bottom of the pan.

Once cool, mix in shredded parmesan cheese and dried basil.

Step 5: Coat the Cheese Ball

Place the breadcrumb mixture on a large plate.

Remove the cheese ball from the fridge or freezer and unwrap it.

Roll the cheese ball in the breadcrumb mixture until it is evenly coated on all sides.

Ensure that the coating adheres well to the cheese ball.

Step 6: Serve and Enjoy

Transfer the finished cheese ball to a serving plate.

Garnish it with chopped tomato and chopped basil for added presentation and flavor.

Serve with an assortment of mini baguette chips and/or crackers for a delightful appetizer experience.