When it comes to party appetizers, taste, texture, and appearance are all key factors to consider. Personally, I have two go-to options: cheese balls and bruschetta. Cheese balls are always a hit with a crowd, and with endless possibilities for unique flavors, they’re a versatile choice. On the other hand, bruschetta is a light and fresh option with an elegant presentation that’s also simple to make.

But why choose between the two when you can have both? That’s the inspiration behind my Bruschetta Cheese Ball, which combines the best of both worlds. The recipe features not one, but two types of tomatoes – fresh and sun-dried – for a powerful burst of tomato flavor. Add in fresh basil, garlic, red onion, and balsamic vinegar, and you’ll feel like you’re biting into a slice of Italy.

All of those delicious flavors are mixed with the creamy texture of a top-notch cheese ball. The recipe calls for softened cream cheese, sour cream, and shredded mozzarella, creating a smooth and velvety base. A crispy layer of seasoned breadcrumbs and Parmesan cheese provides a satisfying crunch, while a garnish of fresh tomato and chopped basil adds a pop of color and freshness.

The end result is a Bruschetta Cheese Ball that delivers on all fronts: fresh flavor, creamy texture, and an elegant appearance. Whether you’re hosting a dinner party, potluck, or just want to impress your friends with your culinary skills, this appetizer is sure to be a hit.

How do you serve this Bruschetta cheese ball?

• I like to put it on a plate and surround it with mini baguette chips. Guests can grab a chip, dip some of that cool, creamy deliciousness into their mouths. Some strong biscuits, such as multigrain or table water biscuits, also work well. But don’t use soda crackers (crackers), as they are too crumbly.

Can I use some other type of tomato, or is roma the only one that will do?

• Roma or Pear tomatoes are ideal because they are meaty and not too moist. Other tomatoes produce a lot of juice when you chop them, which could make the cheese mixture too runny. If you are substituting any other type, be sure to drain any excess juice before mixing in the chopped tomatoes.

Bruschetta Cheese Ball

1. Cut the roma tomatoes in half, remove the seeds, and place them on paper towels to drain. Dice the tomatoes.
2. In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise and stir until smooth. Add roma tomatoes, mozzarella cheese, sun dried tomatoes, red onion, fresh basil, minced garlic, balsamic vinegar, salt and pepper and stir well.
3. Spread a large piece of plastic wrap on your work surface and pour the cream cheese mixture over the wrap. Cover well with wrap and form into a ball. Place the ball in the refrigerator overnight or in the freezer for an hour to set.
4. Before serving, prepare the coating. In a small skillet, combine the oil and breadcrumbs and heat over medium high heat for 5-8 minutes or until crumbs are golden brown.
5. Remove from heat and allow to cool until you can hold your hand in the bottom of the pan. When cool, mix in the grated Parmesan cheese and dried basil.
6. Place the breadcrumb mixture on a large plate. Remove the cheese ball from the refrigerator or freezer and unwrap it.
7. Roll the ball in the crumbs until evenly coated.
8. Arrange the cheese ball on a serving plate and garnish with chopped tomato and chopped basil. Serve with a variety of mini baguettes and/or crackers.

Recipe tips

• Be sure to drain the roma tomatoes and sun-dried tomatoes well, or the cheese ball will be hard to form into a ball.
• If you love garlic as much as I do, increase the amount to three cloves!
• Store leftovers in the refrigerator, covered, for up to 3-4 days.