Ingredients
Scale
- 12.35 oz cream cheese
- Shredded cheese mix (mozzarella, Parmesan)
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup fresh basil, chopped
- 1/2 cup olives, chopped
- 2 cloves garlic, minced
- 2 tsp oregano, dried
- 1 tsp salt
- 1 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp butter
- 1 tomato
- Basil leaves for garnish
Instructions
- Prepare the Sun-Dried Tomatoes:
- Divide the sun-dried tomatoes into two portions.
- Finely chop one portion to add to the cheese ball mixture.
- Cut the other portion into slightly larger pieces for garnishing.
- Mix the Ingredients:
- In a large mixing bowl, combine the cream cheese, shredded cheese mix, chopped sun-dried tomatoes, chopped basil, chopped olives, minced garlic, oregano, salt, and black pepper.
- Mix well until all ingredients are evenly combined.
- Form the Cheese Ball:
- Shape the mixture into a ball and wrap it tightly with plastic wrap.
- Chill in the refrigerator for at least 30 minutes or until firm.
- Prepare the Breadcrumb Coating:
- In a medium skillet over medium heat, melt the butter.
- Toast the panko breadcrumbs until golden brown, stirring frequently.
- Remove from heat and set aside.
- Coat the Cheese Ball:
- Remove the cheese ball from the refrigerator and unwrap it.
- Roll the cheese ball in the panko breadcrumb mixture, pressing the breadcrumbs onto the surface until fully coated.
- Garnish and
- Top with diced tomato and fresh basil leaves for garnish.
- Serve with sliced baguette, crackers, or vegetable sticks and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: Approximately 200 calories per serving
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg