Bruschetta Cheese Ball #christmas #dinner

Super easy (make it front!) Bruschetta Cheese Ball takes just a few minutes to prepare and always shows the total stop opener! Loaded with fresh tomatoes, sun-dried tomatoes, fresh basil, Parmesan cheese, mozzarella and garlic and herbs then rolled in crispy panko breadcrumbs all served with grilled slices of baguette = Bika!

You are in for a cheesy, creamy, tangy treat, garlic and herb, tomatoes explode, a pleasant ceiling treat!

Cheese ball

  • 1 5.2 oz. Boursin garlic & good herbal cheese
  • 1 8 oz. cream brick cheese at room temperature * (see note)
  • 1/4 cup of sour cream
  • 1 cup grated mozzarella cheese
  • 1/2 cup of finely grated Parmesan cheese
  • 2 Rome tomatoes, chopped with seeds and meat removed **
  • 1/2 cup sun-dried tomatoes (packed in oil), chopped, rinsed, dried ***
  • 1/2 Cup of basil leaves, chopped
  • 1 tablespoon of vinegar
  • 1/4 to 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of red pepper crushed flakes
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper

Panko Sun-dried Tomato Coating

  • 3/4 cup of panko breadcrumbs
  • 1 tablespoon of butter
  • 3 tablespoons of sun-dried tomatoes, diced, rinsed, dried **
  • 3 tablespoons of chopped basil leaves


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


  • 1-2 baguette slices 1/2 "slices ***
  • olive oil
  • crackers
  • Super easy Bruschetta Cheese Ball takes only a few minutes to prepare and always the stopper shows the total, making the front appetizer! Loaded with fresh tomatoes, sun-dried tomatoes, fresh basil and garlic and cream cheese herbs then rolled in crispy panko breadcrumbs all served with grilled baguette slices! So Bika!


  1. Cheese ball: Add all the ingredients of the cheese to a large bowl and mix with a spatula until mixed. Drop the mixture onto a large piece of plastic wrap, close it tightly, and form into a ball. Freeze for 1-2 hours or cool in the refrigerator for 2 hours to 24 hours.
  2. Panko-Sun-dried tomatoes Coating: While the cheese ball is cold, prepare a layer by melting the butter in a medium skillet over medium heat. Stir in Panko and keep stirring until Panko Gold. Cool completely then stir in sun-dried tomatoes and basil.
  3. Assemble: When ready to serve, remove the cheese ball from the fridge / freezer, roll it in the roasted panko mixture, press it to adhere, until evenly coated. Decorate with fresh tomatoes and basil. Serve with baguette and crackers (optional).
  4. Baguette slices: Preheat the oven to 425 degrees F. Row 1-2 large baking sheet with sliced ​​baguette. Brush the sides of the slices with olive oil and overturn all the slices so that the olive oil is the down side on the baking sheet. Bake for 6-8 minutes or until a little gold is on the edge.

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