Bruschetta Cheese Ball Recipe


Cheese Ball
1  5.2 oz. Boursin Garlic & Fine Herbs Cheese
1 8 oz. brick Cream Cheese at room temperature
1/4 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup freshly finely grated Parmesan cheese
2 Roma tomatoes, chopped with seeds and flesh removed*
1/2 cup sun-dried tomatoes (packed in oil), chopped, rinsed, dried**
1/2 cup basil leaves, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Panko Sun-Dried Tomato Coating
3/4 cup panko breadcrumbs
1 tablespoon butter
3 tablespoons sun-dried tomatoes, diced, rinsed, dried**
3 tablespoons basil leaves, chopped

1 Roma tomato, chopped (more or less)
1 tablespoon fresh basil, chiffonade (more or less)

1-2 baguettes sliced into 1/2 “ slices***
olive oil

*You just want the firm outer part of the tomato so when you cut your tomatoes, scoop out the inside flesh and seeds so all that remains is the firm part – we don’t want the extra moisture in our cheeseball. After you chop your tomatoes, pat them dry once more with a paper towel.
**Measure the sun-dried tomatoes, then rinse them and squeeze them dry before chopping.
***You can either prepare 1 baguette and supplement with crackers or prepare 2 baguettes and not use crackers.


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