Bruschetta Cheese Ball is a creamy, flavorful appetizer made by blending Boursin Garlic & Fine Herbs cheese with cream cheese, sour cream, mozzarella, Parmesan, fresh tomatoes, sun-dried tomatoes, basil, and tangy balsamic vinegar. The cheese ball is coated in a crispy, buttery panko crumb mixture infused with sun-dried tomatoes and fresh basil, then served with toasted baguette slices and crackers.
You’ll love this recipe because it combines the savory, herbaceous notes of bruschetta with creamy cheeses and a crunchy coating that adds texture contrast. It’s easy to prepare, make-ahead friendly, and perfect for parties and holiday gatherings.
Ingredients
Cheese Ball:
- 1 5.2 oz Boursin Garlic & Fine Herbs Cheese
- 1 8 oz brick cream cheese, room temperature
- ¼ cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 Roma tomatoes, chopped and seeds/flesh removed
- ½ cup sun-dried tomatoes (packed in oil), chopped and dried
- ½ cup chopped basil leaves
- 1 tablespoon balsamic vinegar
- ¼–½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Panko Sun-Dried Tomato Coating:
- ¾ cup panko breadcrumbs
- 1 tablespoon butter
- 3 tablespoons diced sun-dried tomatoes, rinsed and dried
- 3 tablespoons chopped fresh basil
Garnish:
- 1 Roma tomato, chopped
- 1 tablespoon fresh basil, chiffonade
Dippers:
- 1-2 baguettes, sliced into ½-inch pieces
- Olive oil for brushing
- Crackers (optional)
Instructions
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Mix all cheese ball ingredients in a large bowl until well combined. Place the mixture on plastic wrap, cover tightly, and form into a ball. Freeze 1-2 hours or chill 2 hours to 24 hours to let flavors meld.
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For the coating, melt butter in a skillet over medium heat. Add panko and stir constantly until golden brown. Cool completely, then mix in chopped sun-dried tomatoes and basil.
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Remove cheese ball from fridge or freezer, roll it in panko mixture pressing gently to adhere coating evenly.
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Garnish with chopped fresh tomato and basil.
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For dippers, preheat oven to 425°F. Place baguette slices on baking sheet, brush one side with olive oil, then flip so oiled side is down. Bake 6-8 minutes or until edges are golden.
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Serve cheese ball with toasted baguette slices and optional crackers.
Tips for Success
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Don’t microwave cream cheese to soften; room temperature is best.
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Remove tomato seeds and excess moisture for best texture.
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Rinse and dry sun-dried tomatoes thoroughly before chopping.
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Prepare coating ingredients fresh for best crunch and flavor.
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Chill cheese ball longer for deeper flavor integration.
Delicious Variations
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Add chopped olives or roasted red peppers to cheese ball.
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Use different herb cheeses such as herbed goat cheese.
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Substitute basil with fresh oregano or thyme.
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Serve with flavored crackers or crostini.
Frequently Asked Questions
Can this be made ahead?
Yes, make cheese ball and coating ahead. Keep refrigerated until serving.
How do I store leftovers?
Wrap tightly and refrigerate; consume within 3-4 days.
Can I freeze the cheese ball?
Freezing recommended only before coating; thaw slowly before rolling.
Is this appetizer suitable for large gatherings?
Yes, easily doubled or tripled for more guests.
Can I make it dairy-free?
Use dairy-free cheese alternatives for a vegan version.
Bruschetta Cheese Ball
- Total Time: Up to 24 hours 28 minutes
- Yield: 10–12 servings 1x
Description
Creamy appetizer combining Boursin Garlic & Fine Herbs cheese, cream cheese, sour cream, mozzarella, Parmesan, fresh and sun-dried tomatoes, basil, and balsamic vinegar. Coated in crispy panko with sun-dried tomatoes and basil, served with toasted baguette slices and crackers.
Ingredients
Cheese Ball:
1 5.2 oz Boursin Garlic & Fine Herbs Cheese
1 8 oz cream cheese, room temperature
¼ cup sour cream
1 cup shredded mozzarella
½ cup freshly grated Parmesan
2 Roma tomatoes, chopped and seeds removed
½ cup sun-dried tomatoes, chopped and dried
½ cup chopped basil
1 tbsp balsamic vinegar
¼–½ tsp garlic powder
¼ tsp crushed red pepper flakes
¼ tsp salt
⅛ tsp black pepper
Panko Coating:
¾ cup panko breadcrumbs
1 tbsp butter
3 tbsp diced sun-dried tomatoes, rinsed and dried
3 tbsp chopped basil
Garnish:
1 Roma tomato, chopped
1 tbsp fresh basil, chiffonade
Dippers:
1–2 baguettes, sliced
Olive oil for brushing
Crackers (optional)
Instructions
Mix all cheese ball ingredients until combined. Shape into a ball, wrap, and chill 2–24 hours.
Toast buttered panko until golden; cool and mix with sun-dried tomatoes and basil.
Roll cheese ball in panko mixture evenly.
Garnish with chopped tomato and basil.
Bake baguette slices brushed with olive oil at 425°F for 6–8 minutes.
Serve cheese ball with toasts and crackers.
Notes
Do not microwave cream cheese to soften.
Remove moisture from tomatoes for texture.
Chill cheese ball for best flavor melding.
Prepare coating fresh for crunch.
- Prep Time: 20 minutes
- Cook Time: 8 minutes (baguette)
- Category: Appetizer
- Method: No-bake, Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 recipe
- Calories: 250
- Sugar: 2
- Sodium: 280
- Fat: 21
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 45
Keywords: bruschetta cheese ball, creamy appetizer, herb cheese ball, party cheese ball, toasted baguette dip
