Sun Dried Tomato Swirled Bruschetta Cheese Ball

Looking for an appetizer that’s both visually stunning and bursting with Mediterranean flavors? This Sun-Dried Tomato Swirled Bruschetta Cheese Ball is guaranteed to be a crowd-pleaser! Imagine a creamy, savory cheese ball with a vibrant swirl of sun-dried tomato, served with crispy baguette slices – it’s the perfect combination of textures and tastes. This recipe is surprisingly easy to make and is ideal for parties, gatherings, or even a special weekend treat. The bright colors and fresh herbs make it a beautiful centerpiece for your appetizer spread. Get ready to impress your guests with this delightful and flavorful creation!

Ingredients

• 200g (7oz) Cream Cheese, Softened: Using full-fat cream cheese is key for a rich and creamy texture. Ensure it’s properly softened to room temperature for easy mixing and a smooth consistency. Reduced-fat cream cheese can be used, but it may affect the overall creaminess.
• 100g (3.5oz) Shredded Mozzarella Cheese: Mozzarella adds a mild, milky flavor and excellent stretch. Pre-shredded mozzarella is convenient, but freshly shredded will melt more smoothly.
• 50g (1.8oz) Grated Parmesan Cheese (Halal-Certified): Parmesan provides a salty, umami-rich flavor that complements the other cheeses beautifully. Using a halal-certified Parmesan ensures it meets specific dietary requirements. Freshly grated Parmesan is always best for flavor.
• 1 Clove Garlic, Minced: Freshly minced garlic delivers a pungent aroma and flavor. Avoid using garlic powder, as it lacks the same depth.
• 1 tsp (5g) Lemon Zest: Lemon zest brightens the flavors and adds a subtle citrusy aroma. Use a microplane to zest the lemon, avoiding the white pith underneath, which can be bitter.
• 1 tsp (5ml) Lemon Juice: Freshly squeezed lemon juice enhances the zest and adds a touch of acidity to balance the richness of the cheese.
• 2 tbsp (30g) Fresh Basil, Finely Chopped: Basil contributes a sweet, peppery flavor that’s essential for a classic bruschetta taste. Use fresh basil for the best aroma and flavor.
• 2 tbsp (30g) Fresh Parsley, Finely Chopped: Parsley adds a fresh, herbaceous note and a vibrant green color. Flat-leaf parsley (Italian parsley) is preferred for its flavor.
• 1 tsp (5g) Dried Oregano: Dried oregano provides a warm, earthy flavor that complements the tomatoes and basil.
• ½ tsp (2.5g) Ground Black Pepper: Freshly ground black pepper adds a subtle spice and enhances the other flavors.
• 100g (3½oz) Sun-Dried Tomatoes in Oil, Drained and Pureed: Sun-dried tomatoes are the star of the show, providing an intense, sweet-tart flavor. Make sure to drain them well from the oil before pureeing. Using oil-packed sun-dried tomatoes results in a richer flavor than dry-packed.
• 2 tbsp (30ml) Extra-Virgin Olive Oil (Plus Extra for Drizzling): Extra-virgin olive oil adds a fruity, peppery flavor and a luxurious texture. Use a good quality olive oil for the best taste.
• 30g (1oz) Pine Nuts, Toasted and Coarsely Chopped: Toasted pine nuts provide a delightful crunch and a nutty flavor. Toasting them enhances their flavor and texture.
• 1 French Baguette, Sliced ½cm Thick: A French baguette provides the perfect crispy base for spreading the cheese ball. Slicing it thinly ensures it’s easy to enjoy with the creamy cheese.
• Fresh Basil Leaves for Garnish: Fresh basil leaves add a final touch of freshness and visual appeal.

Optional Substitutions

While this recipe is fantastic as is, here are a few substitutions you can make based on your preferences or dietary needs:

• Cream Cheese: Neufchâtel cheese can be used as a lower-fat alternative.
• Mozzarella: Provolone or Monterey Jack cheese can be substituted for mozzarella.
• Parmesan: Pecorino Romano cheese offers a similar salty, sharp flavor.
• Pine Nuts: Walnuts or slivered almonds can be used instead of pine nuts.
• Baguette: Ciabatta bread or crackers can be used in place of a baguette.

Crafting the Perfect Swirl: A Step-by-Step Guide

1. Prepare the Baguette Crisps: Preheat your oven to 180°C (350°F). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of each slice generously with olive oil. This ensures they become beautifully golden and crispy. Bake for 8-10 minutes, flipping halfway through, until golden brown and delightfully crunchy. Remove from the oven and let them cool completely on a wire rack. Cooling prevents them from becoming soggy when served with the cheese ball.
2. Combine the Base Cheese Mixture: In a large mixing bowl, add the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, lemon zest, lemon juice, chopped basil, parsley, dried oregano, and ground black pepper. Using a hand mixer (or a sturdy spoon if you prefer a bit of a workout!), beat the ingredients together until the mixture is incredibly smooth and creamy. Ensure there are no lumps of cream cheese remaining for a consistent texture.
3. Create the Sun-Dried Tomato Swirl: Divide the cheese mixture in half. Transfer one half to a separate bowl. This is where the magic happens! Gently fold the sun-dried tomato puree into the second half of the cheese mixture. The key here is *gentleness*. You want to create a vibrant orange swirl, not a completely homogenous pink mixture. Mix just until the color is distributed in streaks and patterns.
4. Assemble the Cheese Ball: Lay a large sheet of parchment paper on a clean work surface. Spread the plain cheese mixture into a 10cm (4-inch) circle. This forms the base of your cheese ball. Dollop the sun-dried tomato-infused cheese mixture in the center of the circle. Now, carefully fold the outer edges of the plain cheese mixture over the tomato swirl, gently enclosing it. Continue shaping the cheese into a compact ball, approximately 6cm (2.5 inches) in diameter.
5. Chill and Firm: Wrap the assembled cheese ball tightly in plastic wrap. This prevents it from drying out and helps it hold its shape. Refrigerate for at least 30 minutes. This chilling period is crucial; it allows the cheese ball to firm up, making it easier to slice and ensuring the beautiful swirl remains visible.
6. Serve with Flair: Remove the chilled cheese ball from the refrigerator and unwrap it. Place it on a rustic wooden board or serving platter. Drizzle with 1-2 tablespoons of extra-virgin olive oil, mixed with a pinch of finely chopped basil. The oil adds richness and flavor, and the basil provides a fresh aroma. Scatter the toasted pine nuts around the cheese ball for added texture and visual appeal. Garnish with a few fresh basil leaves. Arrange the toasted baguette slices around the cheese ball, inviting your guests to enjoy!
7. Slice and Enjoy: Warm a knife under hot water and dry it before each slice. This ensures clean cuts and prevents the cheese from sticking. Slice the cheese ball into 1cm (½-inch) wedges, revealing the stunning sun-dried tomato swirl. Serve immediately and watch your guests delight in this flavorful creation!

The Art of Toasting Pine Nuts

Toasting pine nuts elevates their flavor from subtle to nutty and complex. Simply place the pine nuts in a dry skillet over medium heat. Watch them *very* carefully, as they burn quickly! Stir frequently for 3-5 minutes, until they are lightly golden brown and fragrant. Remove from the heat immediately and transfer to a cool plate to prevent further cooking. Toasted pine nuts add a delightful crunch and depth of flavor to the cheese ball.

Sun-Dried Tomato Selection: Quality Matters

The flavor of your sun-dried tomato swirl heavily relies on the quality of the sun-dried tomatoes you choose. Opt for sun-dried tomatoes packed in oil, as they tend to be more flavorful and have a softer texture. Drain the oil thoroughly before pureeing. If using dry-packed sun-dried tomatoes, rehydrate them in warm water for about 15-20 minutes before pureeing to achieve a smooth consistency.

Why This Bruschetta Cheese Ball Works

This Sun-Dried Tomato Swirled Bruschetta Cheese Ball isn’t just a pretty appetizer; it’s a flavor explosion rooted in classic Italian flavors. The combination of creamy cheeses, bright lemon zest, fragrant basil, and the intense sweetness of sun-dried tomatoes mimics the beloved flavors of bruschetta. The swirl isn’t just for aesthetics; it ensures every bite delivers a perfect balance of creamy cheese and tangy tomato. The toasted baguette provides the ideal crunchy vessel for scooping up this delectable spread.

Serving Suggestions & Variations

While this cheese ball is fantastic as is, feel free to get creative! Consider adding a pinch of red pepper flakes to the cheese mixture for a subtle kick. You could also incorporate other Italian herbs like rosemary or thyme. For a different presentation, serve the cheese ball with crudités like carrot sticks, cucumber slices, and bell pepper strips. It also pairs beautifully with crackers or pita chips.

Frequently Asked Questions

Can I make this cheese ball ahead of time?

Yes! You can assemble the cheese ball up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. However, it’s best to add the olive oil, pine nuts, and basil just before serving to maintain their freshness.

Can I use a different type of cheese?

While the combination of cream cheese, mozzarella, and Parmesan is ideal, you can experiment with other cheeses. Fontina or provolone would also work well. Just be mindful of the flavor profile and adjust accordingly.

Enjoy this delightful Sun-Dried Tomato Swirled Bruschetta Cheese Ball! It’s the perfect appetizer for any gathering. Don’t forget to save this recipe to Pinterest for later inspiration!

bruschetta cheese ball recipe ultimate party appetizer

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• Author: Amanda Miller
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

This Sun-Dried Tomato Swirled Bruschetta Cheese Ball is a visually appealing and flavorful appetizer perfect for gatherings. It combines creamy cheeses with the vibrant taste of sun-dried tomatoes and fresh herbs, served with crispy baguette slices.

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Ingredients

Scale 1x2x3x

• 200g (7oz) Cream Cheese, Softened: Use full-fat for best texture.
• 100g (3.5oz) Shredded Mozzarella Cheese: Freshly shredded melts smoother.
• 50g (1.8oz) Grated Parmesan Cheese: Use halal-certified if needed.
• 1 Clove Garlic, Minced: Freshly minced is best.
• 1 tsp (5g) Lemon Zest: Avoid the white pith.
• 1 tsp (5ml) Lemon Juice: Freshly squeezed.
• 2 tbsp (30g) Fresh Basil, Chopped: Use fresh basil.
• 2 tbsp (30g) Fresh Parsley, Chopped: Flat-leaf parsley preferred.
• 1 tsp (5g) Dried Oregano
• ½ tsp (2.5g) Ground Black Pepper
• 100g (3½oz) Sun-Dried Tomatoes in Oil, Drained and Pureed
• 2 tbsp (30ml) Extra-Virgin Olive Oil
• 30g (1oz) Pine Nuts, Toasted and Coarsely Chopped
• 1 French Baguette, Sliced ½cm Thick
• Fresh Basil Leaves for Garnish

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Instructions

1. Prepare Baguette Crisps: Brush baguette slices with olive oil and bake at 180°C (350°F) for 8-10 minutes until golden.
2. Combine Cheese Mixture: Beat cream cheese, mozzarella, Parmesan, garlic, zest, juice, basil, parsley, oregano, and pepper until smooth.
3. Create Tomato Swirl: Divide mixture, puree tomatoes into one half, gently swirl into the other.
4. Assemble Cheese Ball: Form a cheese base, dollop tomato swirl, and fold to create a 6cm ball.
5. Chill and Firm: Wrap and refrigerate for at least 30 minutes to firm.
6. Serve with Flair: Drizzle with olive oil, scatter pine nuts, and garnish with basil.
7. Slice and Enjoy: Warm a knife and slice into wedges.

Notes

For clean slices, warm the knife under hot water before each cut. Toasting pine nuts enhances their flavor.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Mix, Chill
• Cuisine: Italian

Nutrition

• Serving Size: 1 wedge
• Calories: 250 kcal
• Sugar: 5 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 50 mg

Keywords: bruschetta,cheese ball,appetizer,party,sun-dried tomato,italian,easy,cheese,herbs