Bruschetta Cheese Ball Recipe
If we previously had a main course and dessert, now we are going to make an appetizer, these are the Bruschetta Cheese Ball. Take 15 minutes to prepare and 10 minutes to cook, you'll have a very delicious appetizer. Served with toasted baguette slices, this appetizer consists of fresh tomatoes, sun-dried tomatoes, herbs cheese, mozzarella, parmesan, fresh basil then rolled in panko breadcrumbs. Really pleases your tongue 😋
Ingredients for Making Bruschetta Cheese Ball.
To make this dish, you need Boursin Garlic & Fine Herbs Cheese, panko breadcrumbs, brick cream cheese, baguette, mozzarella cheese, parmesan, Roma tomatoes, sun-dried tomatoes, basil leaves, butter, balsamic vinegar, garlic powder, paprika flakes, olive oil, salt, and pepper.
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How to Make Bruschetta Cheese Ball.
First, you will make a cheese ball. So beat your cream cheese, sour cream, parmesan, mozzarella, dried tomatoes, fresh tomatoes, basil, balsamic along with Boursin cheese in a large bowl. Once mixed, put your cheese mixture into plastic wrap. Roll into a ball, then place in the freezer for 1 hour.
While waiting for your mixture to get a little tough, it's time to toast some panko. Prepare a non-stick skillet, then melt the butter over low heat. Add panko breadcrumbs, stir until dry and let stand for a while. Then add the sun-dried tomatoes and fresh basil, mix well, and set aside.
Also, you should toast the baguette slices greased with olive oil for 7 minutes or until the edges are golden. This will make your cheese balls look like a real Bruschetta.
Remove your cheese balls from the freezer, roll them in the panko mixture. Make sure the panko crumbs cover all of your cheese balls. Place on a serving plate, then garnish with fresh tomato slices, basil, and surrounded by baguette slices.
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The Recipes.
Served with a slice of toasted baguette, these bruschetta cheese balls are the tastiest appetizer ever. The combination of fresh tomatoes, mozzarella cheese, panko breadcrumbs, and other quality ingredients makes it hard for your mouth to stop chewing.
Cheese Ball Mixture.
- 2 Roma tomatoes, chopped (seeds & flesh removed)**
- 1 Boursin Cheese (5.2 oz).
- 1 brick cream cheese (8 oz)*.
- 1 cup of shredded mozzarella.
- 1 tbsp balsamic vinegar.
- 1/2 cup sun-dried tomatoes (packed in oil)**
- 1/2 cup basil leaves.
- 1/2 cup fresh finely grated Parmesan.
- 1/4 cup sour cream.
- 1/4 tsp salt.1/4 tsp red pepper flakes.
- 1/4-1/2 tsp garlic powder.
- 1/8 tsp pepper.
Panko Coating.
• 3 tbsp sun-dried tomatoes (diced, rinsed, dried)**
• 3 tbsp basil leaves, chopped.
• 1 tbsp butter.
• 3/4 cup panko breadcrumbs.
Garnish.
• 1 tbsp fresh basil, chiffonade.
• 1 Roma tomato, chopped.
• 1-2 baguettes sliced into pieces & olive oil
Cooking Directions.
To make a cheese ball, prepare a large bowl, then add all the cheese ball ingredients into it, mix well. After all the ingredients are mixed, pour the mixture into plastic wrap. Cover tightly, then make it into a ball. Place in the freezer for 1 hour while making the next mixture.
Prepare a medium-sized skillet, then melt the butter over medium-low heat. Add the panko crumbs, stir until the panko dries. After your panko turns browned, let it cool for a while, then add the dried tomatoes and sliced basil leaves, mix well.
Remove your cheese balls from the freezer, roll them in the toasted panko mixture. Press your cheese balls with the panko mixture until evenly coated.
To make baguette slices, preheat your oven and fill the baking sheet with the baguette slices. Brush the baguette with olive oil, flip all slices and bake for 7 minutes until golden.
It's serving time! Garnish your cheese balls with fresh basil and tomatoes. Serve along with warm baguette slices and crackers if desired.
* To soften your cream cheese, use room temperature.
** Remove the seeds and soft flesh from the tomatoes. Take the firm tomato flesh, then chop, rinse and dry with paper towels.