Cheese Balls by Dena Rayess

Author:Dena Rayess [Rayess, Dena]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2018-10-09T16:00:00+00:00

Bruschetta

This cheese ball is a meal in and of itself. Packed with sun-dried tomatoes, fresh basil, and mozzarella and rolled in crunchy crostini, this ball puts a well-needed spin on a classic appetizer.

8 oz [230 g] cream cheese, at room temperature

1 cup [80 g] shredded mozzarella cheese

1/4 cup [35 g] oil-packed sun-dried tomatoes, coarsely chopped

2 Tbsp minced fresh basil

2 to 3 Tbsp balsamic vinegar

10 store-bought crostini

Prep time

50 minutes

1. Combine the cream cheese, mozzarella, sun-dried tomatoes, basil, and balsamic vinegar in a bowl. With an electric mixer, beat on medium speed until combined. Form the mixture into a ball and refrigerate until set (see page 8 for instructions).

2. While the cheese ball sets, pulse the crostini in a food processor until they’re the size of bread crumbs. Spread the crostini crumbs onto a rimmed plate. (The crostini crumbs can be stored in an airtight container at room temperature for up to 5 days.)

3. Remove the cheese ball from the fridge 30 minutes before serving and let it soften at room temperature. Just before serving, roll the ball in the crostini crumbs, pressing them firmly to the ball, until completely covered. Serve.

Serve with: crostini, water crackers, flatbread crackers, herb crackers

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