Bruschetta Cheese Ball

Elevate your party food game with this delicious and easy-to-make bruschetta cheese ball recipe. Your guests will thank you!

Have a party coming up? Want an easy appetiser to throw together without too much fuss? Let me tell you about a cheese ball recipe that is sure to be a hit – bruschetta cheese ball!

Now this one is special, it takes your standard cheese ball and kicks it up a notch with the bright flavours of fresh tomatoes, basil, and balsamic. I know what you’re thinking – cheese ball, how original. But just wait until you taste this – the combo of creamy cheese blended with the brightness of bruschetta is truly irresistible. Guests won’t be able to stop raving about it!

Plus it comes together in no time at all. Just mix and shape a few ingredients and you’re done. No baking or fussing – just mix, chill, garnish, and serve.

So if you need a crowd pleasing appetizer for your next get together, I highly recommend giving this bruschetta cheese ball a try. Your guests will thank you!

Tips for Making the BEST Bruschetta Cheese Ball

• Make sure all ingredients are at room temperature before mixing. This will ensure a smooth and well-blended texture.
• Experiment with different flavour combinations by adding in your favourite herbs, spices or nuts to the coating mixture.
• To make the cheese ball easier to form into a ball, chill the mixture in the refrigerator for 20-30 minutes before shaping into a ball.
• Serve the cheese ball with an assortment of crackers, vegetables and fruits for a variety of textures and flavours.

Leftovers and Storage Instructions

To make this cheese ball ahead of time, you can prepare the mixture and form into a ball before storing it covered in the refrigerator for up to 3 days.

To store leftovers, wrap the cheese ball tightly in plastic wrap or place in an airtight container and refrigerate for up to 4 days.

You can also freeze the cheese ball for up to one month. To freeze, wrap the cheese ball in plastic wrap and then place in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving.

About the Ingredients for This Cheese Ball

Cream cheese – Use regular cream cheese for the best results. Light cream cheese, whipped cream cheese, and cream cheese spread may alter the flavour and texture of the cheese ball.

Sour cream – Sour cream helps to keep the cheese ball from firming up too much. You want the ball to hold it’s shape, but you need to be able to scoop it up with a cracker.

Cheese – Do not use pre-shredded or grated cheeses. Grate your own fresh for the best flavour and texture!

Roma tomatoes – The roma tomatoes need to be prepared so that the seeds are removed, and only the firm sections are used. We want to avoid adding a lot of moisture, especially if preparing the cheese ball ahead of time. Dry your diced tomato on paper towels to remove as much moisture as possible. Avoid other varieties of tomatoes as they will introduce too much moisture.

Sundried tomatoes – Drain your sundried tomatoes well. You may want to rinse them well and then pat dry with paper towel to avoid introducing the oil they are packed in to the cheese ball mixture.

Red onion – Adds some zing to the cheese ball but may be omitted if you aren’t a fan.

Basil – Fresh basic is best, but in a pinch you can use a tablespoon of dried basil.

Vinegar – A little balsamic vinegar, do not substitute with other vinegars. You can substitute with Worcestershire sauce though.

Seasoning – Garlic powder, red pepper, salt, and pepper season the cheese ball.

Crackers – Ritz crackers pulsed in a food processor to get fine crumbs is the base of the coating. Panko breadcrumbs are a good substitute here.

Butter – Just a little butter to toast the crackers with. I used unsalted butter, but salted butter is fine.

Looking for More Appetisers?

Check out more of my favourite appetisers!

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Making amazing pico de gallo at home is easier than you think. This classic Mexican condiment that is sure to win over any crowd!

How to Make a Bruschetta Cheese Ball

Yields: 12-16 servings | Prep time: 15 minutes | Cook time: 10 minutes | Chill time: 2 hours

Ingredients:

• 16 oz cream cheese, softened
• ¼ cup sour cream
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 2 roma tomatoes, seeds removed and finely diced
• ½ cup sundried tomatoes, drained and chopped
• ½ cup red onion, finely diced
• ½ cup fresh basil leaves, roughly chopped
• 1 tablespoon balsamic vinegar
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Coating:

• ¾ cup Ritz crackers, finely crushed
• 1 tablespoon unsalted butter
• 3 tablespoons basil leaves, finely chopped

For the Garnish:

• Sundried tomatoes or roma tomatoes, chopped
• Fresh basil, chopped

Directions:

Add all of the cheese ball ingredients to a large mixing bowl and mix on low speed with an electric mixer until well combined. (Images 1 & 2)

Add the mixture onto two large pieces of plastic wrap criss-crossed. Wrap tightly and shape into a ball. (Images 3 & 4)

Chill the cheese ball in the refrigerator for 2-4 hours, or overnight.

 To prepare the coating, melt the butter in a skillet over medium heat. Stir in the crushed Ritz crackers and continue to stir until they are golden brown. (Image 5) Remove from heat and cool completely before adding the chopped basil.

When you are ready to serve, remove your cheese ball from the refrigerator and let sit at room temperature for about 5-10 minutes before coating it.

When ready, roll your cheese ball into the coating mix or press into the sides.

Garnish with tomatoes and fresh basil and serve immediately with sliced baguette or crackers of choice. (Image 6)