I still recall bringing this Sun-Dried Tomato Cheese Ball to my last gathering—guests couldn’t stop remarking on the crunchy panko coating and the burst of sun-kissed tomato and basil in every creamy bite.
It’s simple to make yet feels delightfully gourmet.
Why You’ll Love This Recipe
Creamy meets crunchy — silky cream cheese interior wrapped in a golden panko shell
Flavor-packed — sun-dried tomatoes, basil, olives, and garlic combine for Mediterranean flair
Make-ahead friendly — assemble, chill, and coat when you’re ready to serve
Versatile appetizer — pairs beautifully with bread, crackers, or crisp veggies
Show-stopping presentation — a festive centerpiece that looks as good as it tastes
What You’ll Need (Ingredient Highlights)
Cream cheese — the velvety base that carries all flavors
Cheese mix — mozzarella for stretch and Parmesan for savory depth
Sun-dried tomatoes — divided for mix-in and garnish, bringing intense tomato sweetness
Fresh basil & olives — bright herbaceous notes and briny contrast
Panko breadcrumbs — toasty, ultra-crisp coating when toasted in butter
Pro Tips Before You Start
Soften cream cheese fully — let it sit at room temperature for easier mixing.
Dry mix-ins — pat sun-dried tomatoes and olives to remove excess oil for a firmer cheese ball.
Chill thoroughly — at least 30 minutes helps the ball hold its shape when rolling in panko.
Even coating — use your hands to gently press panko onto the surface for consistent coverage.
Serve on a board — garnish around the ball with extra tomatoes and basil for a gorgeous spread.
How to Make Your Sun-Dried Tomato Cheese Ball
Step 1: Prep Tomatoes
Divide oil-packed sun-dried tomatoes into two portions.
Finely chop one portion for the cheese mixture; reserve the rest for garnish.
Step 2: Mix the Filling
In a large bowl, blend 12.35 oz softened cream cheese with shredded mozzarella–Parmesan mix.
Stir in chopped sun-dried tomatoes, chopped fresh basil, chopped olives, 2 minced garlic cloves, dried oregano, salt, and black pepper until uniform.
Step 3: Shape & Chill
Form the mixture into a smooth ball.
Wrap tightly in plastic and refrigerate 30+ minutes to firm up.
Step 4: Toast the Panko
In a skillet over medium heat, melt butter.
Add panko breadcrumbs and toast, stirring, until golden (about 3–4 minutes). Cool slightly.
Step 5: Coat the Cheese Ball
Unwrap the chilled cheese ball and roll in the warm panko until fully coated, pressing gently to adhere.
Step 6: Garnish & Serve
Top with diced fresh tomato and basil leaves.
Present on a platter with baguette slices, crackers, or vegetable sticks.
Serving Suggestions
Arrange alongside multigrain crackers, crostini, or pita chips
Pair with a chilled white wine or crisp rosé
Accompany a charcuterie board of cured meats and pickles
Variations & Substitutions
Cheese swap — use goat cheese or blue cheese for a tangy twist
Herb change — rosemary or thyme instead of basil for earthy notes
Nutty crunch — mix ¼ cup chopped toasted nuts into the panko coating
Spice it up — add ¼ tsp red pepper flakes to the filling for heat
Storage & Leftovers
Refrigerate covered up to 3 days; bring to room temp 15 minutes before serving for best creaminess.
Do not freeze — panko loses its crispness once thawed.
FAQs
Can I make this ahead of time?
Yes—assemble, chill, and coat in panko just before serving for freshest crunch.
What’s the best bread to serve?
Thin baguette slices or buttery crostini complement the creamy filling.
How do I prevent panko from falling off?
Press gently but firmly when coating; a light spray of cooking oil can help it stick.
Can I use dried basil instead of fresh?
Fresh basil offers brighter flavor, but you can substitute 1 tsp dried.
Is it okay to omit olives?
Yes—replace with chopped roasted red peppers for a different tang.
How do I keep the cheese ball from sticking?
Chill well before coating and use plastic wrap to handle it easily.
Final Thoughts
This Sun-Dried Tomato Cheese Ball is the perfect blend of creamy, crunchy, and savory.
Easy to make, visually stunning, and endlessly customizable—your guests will be raving!
Sun-Dried Tomato Cheese Ball
Ingredients
- 12.35 oz cream cheese softened
- 1 cup shredded mozzarella & Parmesan mix
- ½ cup oil-packed sun-dried tomatoes divided
- ½ cup fresh basil chopped
- ½ cup olives chopped
- 2 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 cup panko breadcrumbs
- 1 Tbsp butter
- 1 fresh tomato diced (garnish)
- Fresh basil leaves garnish
Instructions
- Divide sun-dried tomatoes; chop half for filling.
- Mix cream cheese, shredded cheeses, chopped tomatoes, basil, olives, garlic, oregano, salt, and pepper.
- Shape into a ball; wrap and chill ≥30 min.
- Melt butter; toast panko until golden.
- Unwrap cheese ball; roll in panko to coat.
- Garnish with diced tomato and basil. Serve with bread or crackers.
- See full steps with tips & photos → https://p4pd.org/sun-dried-tomato-cheese-ball/
Notes
- You can prep the cheese ball a day ahead—just coat with panko right before serving.
- Swap in goat cheese or feta for a bolder flavor twist.
- Use gluten-free panko for a GF-friendly version!
