Easy Bruschetta Cheese Ball is one of those appetizers that never lasts long once I set it out. It has all the flavors of bruschetta mixed into a creamy, cheesy filling, then it gets rolled in buttery, toasted panko breadcrumbs for the best little crunch. It’s easy, a little fancy, and always a hit with my family and friends.
If you love easy appetizers like this bruschetta cheese ball, you’ll definitely want to try my other delicious appetizers, like my Easy Caprese Bruschetta or my Artichoke Bruschetta.
Jump to:
Ingredient Notes
See recipe card for quantities.
Cream cheese: This is the base of the cheese ball, so use full-fat block cream cheese, not whipped cream cheese from a tub. Let it soften at room temperature before mixing so the filling turns out smooth, creamy, and easy to shape.
Sun-dried tomatoes: These give the cheese ball that rich tomato flavor that makes it taste like bruschetta. I like using oil-packed sun-dried tomatoes because they have the best texture, but they need to be drained and patted very dry with paper towels so the cheese ball does not get too soft.
Fresh basil: It's what makes this taste bright and fresh. I would not use dried basil here because it will not give you that same fresh bruschetta flavor.
Panko breadcrumbs: The buttery toasted panko coating is what makes this cheese ball feel a little more special. It adds that crisp bite on the outside and gives the recipe more texture than a plain cheese ball.
Roma tomato: The fresh tomato garnish goes on right before serving. Roma tomatoes are a good choice because they are firmer and less watery than some other fresh tomatoes, especially after removing the seeds.
Step-by-Step Instructions
Step 1: Add cream cheese, parmesan cheese, and mozzarella cheese to a bowl and mix. Stir in garlic powder, onion powder, lemon juice, kosher salt, and black pepper until combined.
Step 2: Fold in fresh basil and sun-dried tomatoes until mixed.
Step 3: Scoop the mixture onto a large piece of plastic wrap and shape it into a round ball. Wrap tightly and chill until firm.
Step 4: Melt the butter in a medium skillet, then toast the panko breadcrumbs until golden and crisp. Stir in parsley and let the mixture cool completely.
Step 5: Roll the cheese ball in the cooled panko mixture, pressing gently so the coating sticks evenly.
Step 6: Transfer to a serving plate, garnish with diced Roma tomatoes and fresh basil, then serve with crackers or toasted crostini bread.
Storage and Make Ahead
Storage Directions: Store leftover cheese ball in an airtight container in the refrigerator for up to 3 days. If it has already been topped with fresh tomato, remove any extra tomato before storing, if possible, since tomatoes release moisture as they sit.
Freezing Directions: I do not recommend freezing this recipe.
Make-Ahead Directions: You can make the cheese ball filling 1 day ahead of time and keep it tightly wrapped in plastic wrap in the refrigerator. For the best texture, roll it in the crispy panko breadcrumbs and add the fresh tomato garnish right before serving.
EASY BRUSCHETTA CHEESE BALL RECIPE
Ingredients
For the Cheeseball:
- (2) 8-ounce blocks cream cheese softened
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh basil finely chopped
- ½ cup chopped sun-dried tomatoes drained and patted dry
For the Coating:
- 2 tablespoons unsalted butter
- 1 cup Italian panko breadcrumbs
- 2 tablespoons fresh parsley finely chopped
For Garnish and Serving:
- 1 Roma tomato seeded and finely diced
- 1 tablespoon fresh basil finely chopped
- Crackers or toasted crostini bread
Instructions
- Add (2) 8-ounce blocks of softened cream cheese, ½ cup of grated parmesan cheese, and 1 cup of shredded mozzarella cheese to a large mixing bowl and mix until smooth and creamy.
- Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until fully combined.
- Fold in ¼ cup finely chopped fresh basil and ½ cup chopped, patted-dry sun-dried tomatoes, mixing until evenly distributed throughout the cheese mixture.
- Scoop the mixture onto a sheet of plastic wrap and shape it into a round ball using your hands. Wrap tightly and refrigerate for at least 1 hour, or until firm enough to hold its shape when handled.
- Melt 2 tablespoons unsalted butter in a skillet over medium heat, then add ¾ cup panko breadcrumbs and cook, stirring often, until golden brown and crisp, about 3 to 5 minutes. Remove from heat, stir in 2 tablespoons finely chopped parsley, and let cool completely.
- Remove the chilled cheeseball from the refrigerator and let it sit for about 5 minutes so the surface is slightly tacky, then roll it in the cooled breadcrumb mixture, pressing gently so the coating sticks evenly.
- Transfer the coated cheeseball to a serving plate and lightly sprinkle the diced Roma tomato and 1 tablespoon chopped fresh basil over the top. Serve with crackers or toasted crostini bread. ENJOY!
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
More Delicious Recipes
These are some of my favorites:
Comments
No Comments