I’m excited to share my Caprese Cheese Ball, studded with fresh tomatoes, fragrant basil, garlic and creamy cheese, a crowd-pleasing party appetizer that will leave everyone asking for the recipe.

Jump to Recipe

I made this Bruschetta Cheese Ball and I promise it’s not just another party snack. Think Caprese Cheese Ball vibes with a bruschetta kick, anchored by cream cheese and studded with Roma tomatoes so each bite pops.

It’s messy in a good way, loud with flavor, and kinda addictive so people will hover like vultures. I left in one tiny twist that had everyone asking questions I didn’t wanna answer.

Save this pin if you like being mysterious and popular, then watch how fast a bowl disappears. No lie it got weirdly competitive.

Ingredients

Print Recipe (No Advertisments)

Cream cheese: Rich, creamy, mostly fat and some protein, makes the ball indulgent.
Mozzarella: Melty, mild, adds protein and gooey texture, helps everything hold.
Roma tomatoes: Juicy, low calorie, vitamin C and fiber packed, gives fresh tang.
Basil: Bright herb, vitamin K rich, aromatic oils that really lift.
Balsamic vinegar: Sweet and tangy, adds acidity and depth, balances creamy cheeses.
Olive oil: Extra virgin adds silky mouthfeel, monounsaturated fats are heart healthy.
Garlic: Sharp, garlicky punch, has allicin compounds that boost aroma.
Pine nuts or walnuts: Crunchy nuts add texture, healthy fats, walnuts give omega 3s, pine buttery.
Baguette or crackers: Toasted slices give crisp base, mainly carbs for scooping, crowd pleaser.

Ingredient Quantities

8 oz (225 g) cream cheese, softened (about 1 block)

1 cup (100 g) shredded mozzarella cheese

1/2 cup (45 g) grated Parmesan cheese

2 cups diced Roma tomatoes, seeds scooped out

2 tbsp fresh basil, chopped

1/4 cup red onion, finely diced

2 garlic cloves, minced

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1/2 tsp salt, more to taste

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes, optional

1/4 cup toasted pine nuts or chopped walnuts, optional

1 baguette, thinly sliced and toasted or a bag of crackers for serving

How to Make this

Print Recipe (No Advertisments)

1. Scoop the seeds from the Roma tomatoes, dice them, sprinkle 1/2 tsp salt over the tomatoes and let sit 10 minutes to draw out extra liquid, then drain and pat dry with a paper towel.

2. In a bowl mix the drained tomatoes with 2 tbsp chopped basil, 1/4 cup finely diced red onion, 2 cloves minced garlic, 1 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, 1/4 tsp crushed red pepper flakes if using, and 1/4 cup toasted pine nuts or chopped walnuts if using; taste and add a little more salt and 1/4 tsp freshly ground black pepper as needed; reserve about 1/4 cup of this bruschetta mix for garnish.

3. Soften 8 oz cream cheese to room temp or microwave in 10 second bursts if you forgot to take it out, then beat it with 1 cup shredded mozzarella and 1/2 cup grated Parmesan in a bowl until smooth with a hand mixer or sturdy spoon.

4. Gently fold the tomato mixture into the cheese mixture, being careful not to release extra tomato liquid into the cheese; if it looks too wet drain the tomatoes a bit more before folding.

5. Spoon the combined mixture onto a large piece of plastic wrap, shape it roughly into a ball, wrap it tightly and twist the ends to compress and smooth the shape, then chill in the fridge at least 1 hour to firm up.

6. While the cheese ball chills slice the baguette thin, brush both sides lightly with olive oil and toast in a 375 F oven for 8 to 10 minutes until golden, or use crackers if you prefer; after toasting rub a cut garlic clove over the warm slices for an extra boost of flavor.

7. If you want a crunchy coating unwrap the chilled cheese ball and roll it in extra chopped toasted nuts, more grated Parmesan or chopped fresh basil to coat the outside, pressing gently so it sticks.

8. Place the cheese ball on a serving board, spoon the reserved bruschetta on top, drizzle a touch more balsamic vinegar or olive oil, sprinkle extra basil and a little freshly ground black pepper, and add a pinch of crushed red pepper flakes if you like heat.

9. Let the cheese ball sit at room temp for about 5 to 10 minutes before serving so it spreads easier, then serve with the toasted baguette slices or crackers; this can be made up to 24 hours ahead, just keep covered in the fridge until 10 minutes before serving.

Equipment Needed

1. Cutting board and a decent chef’s knife (for scooping and dicing tomatoes)
2. Small colander or fine mesh sieve (to drain tomatoes)
3. Mixing bowls, at least one small for tomatoes and one medium for the cheeses
4. Measuring spoons and measuring cups
5. Electric hand mixer or a sturdy spoon (for beating the cheeses)
6. Rubber spatula or wooden spoon (for folding without smashing tomatoes)
7. Plastic wrap (to shape and chill the cheese ball)
8. Baking sheet or oven tray and a pastry brush (to toast the baguette slices)
9. Paper towels or a clean kitchen towel (to pat tomatoes dry and clean up)

FAQ

Can I make this ahead of time? Yes, make the cheese base up to 2 days ahead and keep it chilled, but wait to mix in the diced tomatoes until just before serving so it doesn't get soggy.

How long does the bruschetta cheese ball keep in the fridge? Stored in an airtight container it stays good 3 to 4 days, but the tomatoes will get watery over time so try to eat it sooner.

Can I skip the nuts or use something else? Totally, skip them for a nut free version or press chopped fresh basil, extra Parmesan, or panko breadcrumbs on the outside instead.

My tomatoes are watery, what should I do? Scoop out seeds, pat the diced tomatoes dry on paper towels and let them drain a few minutes before mixing, that really helps keep the cheese ball from getting runny.

Can I freeze the cheese ball? Freezing is not ideal because cream cheese changes texture, but you can freeze the cheese mixture for up to 1 month. Thaw in the fridge and stir well, then add fresh tomatoes before serving.

Any quick swaps for different flavors? Yep: use sun dried tomatoes for a concentrated tang, swap mozzarella for provolone or fontina, or add a pinch of Italian seasoning to the mix for extra oomph.

Bruschetta Cheese Ball Recipe – The Ultimate Party Appetizer You Can’t Resist! Substitutions and Variations

Cream cheese -> Ricotta: Use equal volume but drain ricotta first cause it’s looser, stir in 1-2 tbsp heavy cream or a spoon of mascarpone if you want that creamy, spreadable texture.
Mozzarella -> Low‑moisture mozzarella, Monterey Jack or fontina: swap 1:1. If you use fresh mozzarella, squeeze out excess water and chop fine so the ball won’t get soggy.
Parmesan -> Pecorino Romano or Asiago: same amount but both are saltier and sharper, so cut back on the added salt a bit and grate fresh for best flavor.
Toasted pine nuts/walnuts -> Toasted almonds, pecans, or pumpkin seeds (pepitas): great for crunch and cheaper too, or use sunflower seeds if someone has a tree nut allergy, just toast them briefly with a pinch of salt.

Pro Tips

– Dry the tomatoes really well before they hit the cheese – squeeze or let them sit in a fine sieve and pat with paper towels so the ball doesnt get watery and weeps later.

– Soften the cream cheese all the way through, then beat it until silky smooth; if it’s lumpy the whole thing feels grainy, and scraping the bowl a couple times will save you from pockets of cold cheese.

– Toast the nuts and the bread until you can actually smell them, not just until they’re a little brown, it makes a big flavor difference; rub a cut garlic clove on the warm crostini right after toasting for instant boost.

– Taste and adjust the tomato mix before folding it in, add a bit more acid or salt if needed, and make the cheese ball ahead but take it out 10 minutes before serving so it spreads easier.

Bruschetta Cheese Ball Recipe – The Ultimate Party Appetizer You Can’t Resist!

Recipe by Toni Baldesera

0.0 from 0 votes

I'm excited to share my Caprese Cheese Ball, studded with fresh tomatoes, fragrant basil, garlic and creamy cheese, a crowd-pleasing party appetizer that will leave everyone asking for the recipe.

Servings

servings

Calories

310

kcal

Equipment: 1. Cutting board and a decent chef’s knife (for scooping and dicing tomatoes)
2. Small colander or fine mesh sieve (to drain tomatoes)
3. Mixing bowls, at least one small for tomatoes and one medium for the cheeses
4. Measuring spoons and measuring cups
5. Electric hand mixer or a sturdy spoon (for beating the cheeses)
6. Rubber spatula or wooden spoon (for folding without smashing tomatoes)
7. Plastic wrap (to shape and chill the cheese ball)
8. Baking sheet or oven tray and a pastry brush (to toast the baguette slices)
9. Paper towels or a clean kitchen towel (to pat tomatoes dry and clean up)

Ingredients

8 oz (225 g) cream cheese, softened (about 1 block)
1 cup (100 g) shredded mozzarella cheese
1/2 cup (45 g) grated Parmesan cheese
2 cups diced Roma tomatoes, seeds scooped out
2 tbsp fresh basil, chopped
1/4 cup red onion, finely diced
2 garlic cloves, minced
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 tsp salt, more to taste
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes, optional
1/4 cup toasted pine nuts or chopped walnuts, optional
1 baguette, thinly sliced and toasted or a bag of crackers for serving

Directions

Scoop the seeds from the Roma tomatoes, dice them, sprinkle 1/2 tsp salt over the tomatoes and let sit 10 minutes to draw out extra liquid, then drain and pat dry with a paper towel.
In a bowl mix the drained tomatoes with 2 tbsp chopped basil, 1/4 cup finely diced red onion, 2 cloves minced garlic, 1 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, 1/4 tsp crushed red pepper flakes if using, and 1/4 cup toasted pine nuts or chopped walnuts if using; taste and add a little more salt and 1/4 tsp freshly ground black pepper as needed; reserve about 1/4 cup of this bruschetta mix for garnish.
Soften 8 oz cream cheese to room temp or microwave in 10 second bursts if you forgot to take it out, then beat it with 1 cup shredded mozzarella and 1/2 cup grated Parmesan in a bowl until smooth with a hand mixer or sturdy spoon.
Gently fold the tomato mixture into the cheese mixture, being careful not to release extra tomato liquid into the cheese; if it looks too wet drain the tomatoes a bit more before folding.
Spoon the combined mixture onto a large piece of plastic wrap, shape it roughly into a ball, wrap it tightly and twist the ends to compress and smooth the shape, then chill in the fridge at least 1 hour to firm up.
While the cheese ball chills slice the baguette thin, brush both sides lightly with olive oil and toast in a 375 F oven for 8 to 10 minutes until golden, or use crackers if you prefer; after toasting rub a cut garlic clove over the warm slices for an extra boost of flavor.
If you want a crunchy coating unwrap the chilled cheese ball and roll it in extra chopped toasted nuts, more grated Parmesan or chopped fresh basil to coat the outside, pressing gently so it sticks.
Place the cheese ball on a serving board, spoon the reserved bruschetta on top, drizzle a touch more balsamic vinegar or olive oil, sprinkle extra basil and a little freshly ground black pepper, and add a pinch of crushed red pepper flakes if you like heat.
Let the cheese ball sit at room temp for about 5 to 10 minutes before serving so it spreads easier, then serve with the toasted baguette slices or crackers; this can be made up to 24 hours ahead, just keep covered in the fridge until 10 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.