Cheese Ball Bruschetta (Print Version)
# Ingredients:
01 -
12.35 oz softened cream cheese
02 -
1/2 cup fresh basil, chopped up
03 -
2 tsp oregano, dried
04 -
1 cup mozzarella and Parmesan shredded cheese mix
05 -
2 cloves garlic, finely diced
06 -
1 fresh tomato, chopped up for topping
07 -
1/2 cup packed sun-dried tomatoes, split in two portions
08 -
1 cup panko breadcrumbs
09 -
1/2 cup chopped olives
10 -
Fresh basil leaves (for topping)
11 -
1 tbsp melted butter
12 -
1 tsp black pepper
13 -
1 tsp salt
# Instructions:
01 -
Slice the sun-dried tomatoes into two. Chop one part finely for the cheese ball mix, and save the other section for topping later.
02 -
Throw the softened cream cheese, shredded cheese blend, chopped olives, diced garlic, oregano, salt, pepper, one portion of the chopped sun-dried tomatoes, and basil into a big bowl. Stir it all together until it looks smooth and mixed.
03 -
Mold the cheese mixture into a round ball. Cover it tightly in plastic wrap and stick it in the fridge to chill for at least 30 minutes. This helps firm it up and blend the flavors.
04 -
Heat a medium skillet on medium, toss in butter till it’s melted, and then stir in the panko crumbs. Keep moving them around until they turn golden. Remove from heat and let them cool off.
05 -
Take the chilled cheese ball out of the fridge, unwrap it, and roll it in the cooled panko crumbs. Press gently to make sure the crumbs stick well and cover the whole thing.
06 -
Sprinkle with fresh basil and diced tomato as toppings. Serve alongside crackers, veggie sticks, or slices of toasted bread.
# Notes:
01 -
Fresh garlic and basil will boost the flavor a lot!
02 -
A half-hour in the fridge makes it easier to handle and taste better.
03 -
Drizzle some balsamic glaze for a fancy touch of flavor.