Bruschetta Cheese Ball (Video!)

Super easy (make ahead!) Bruschetta Cheese Ball takes just minutes to whip up and is always a total show stopping appetizer!  Loaded with fresh tomatoes, sun-dried tomatoes, fresh basil, Parmesan, mozzarella and garlic and herb cheese then rolled in crispy panko breadcrumbs all served with toasted baguette slices = irresistibly delicious! 

This Cheese Ball recipe post is a sponsored conversation written by me on behalf of Boursin® . The opinions and text are all mine.


Bruschetta Cheese Ball with bread next to it.

You guys are in for a treat  a cheesy, creamy, tangy, garlic and herb, tomato bursting, palate pleasing treat!

I have always loooooved Cheese Balls and Logs from my Bacon Ranch Cheese Ball to my Garlic Herb Cheese Log to my Cranberry Pistachio Cheese Log and I’ve always loooooved cream cheese Bruschetta – AKA smothering my toasted baguette slices with cream cheese then piling with tomatoes, fresh basil, etc. so I decided to play matchmaker and marry my two loves to create a simply irresistible flavor bursting Bruschetta Cheese Ball!

Bruschetta Cheese Ball with someone dipping bread into it.

This Bruschetta Ball is quite possibly the best way ever to consume bruschetta AKA bruschetta cocooned with velvety cheese…drool.   It makes the perfect crowd pleasing appetizer any time of year, but I find it especially festive for Spring (think Easter celebrations!) with its fresh tomatoes and fresh basil.  Its also a favorite appetizer of mine to bring to special occasions or any occasion, really, because not only is it crazy delicious and crazy easy, its a make-ahead appetizer which means its 100% stress free entertaining – And that makes me giddy!

Bruschetta Cheese Ball with spread on a piece of baguette bread.

To make this Bruschetta Cheese Ball, whip together your cream cheese, sour cream, mozzarella cheese, Parmesan cheese, fresh tomatoes, sun-dried tomatoes, fresh basil, a dash of balsamic and your secret ingredient, Boursin® Garlic & Fine Herbs Cheese.

Showing how to make Bruschetta Cheese Ball by mixing the ingredients.

If you have never tried Boursin® Cheese, you are going to fall in love – Boursin cheeses simply make everything 1000x better, including this Bruschetta Cheese Ball and are so good you can eat them plain!    The world’s first variety of Boursin® was created in 1957 in Normandy by Francois Boursin who was inspired by a long-standing traditional dish, fromage frais (fresh cheese), in which guests mixed their own seasoned cheese from a bowl of fine herbs.  The expert cheese maker introduced his own line of flavored fresh cheeses and Boursin® Garlic & Fine Herbs was born.

Showing how to make Bruschetta Cheese Ball using boursin garlic and herb cheese.

Today, Boursin®  cheeses can be found in 35 countries across five continents.  You can now purchase Boursin® cheeses at Walmart (located in the cheese bunker by the deli) for substantial savings over specialty stores (approximtely $1-$1.69 less than other retailers), which I love to do, especially because I like to stock up on this favorite cheese so I can always be ready for any occasion with this Bruschetta Cheese Ball or my other absolute crave-worthy make ahead (or instant) Party Trick, my 3 Ingredient Best EVER Bean Dip, starring Boursin® Monterey Jack and Spicy Pepper Cheese Dip!  It is out of this world delish, or as the title suggests, the “Best EVER” Bean dip!   View this recipe HERE.

Showing how to make Bruschetta Cheese Ball with ingredients mixed in a steel bowl.

Now back to this Bruschetta Cheese Ball.  After you have mixed your ingredients together, you drop the cheese mixture onto a large piece of plastic wrap and roll it up tightly into a ball.  Don’t worry about it being perfect – you can reshape it later – then let it harden a bit in the the freezer for 1-2 hours or in the refrigerator until you are ready for it.

Showing how to make Bruschetta Cheese Ball by making it into the shape of a ball.

Meanwhile, you are going to toast your bread-like coating of panko in some butter then stir in some sun-dried tomatoes and fresh basil.

Showing how to make Bruschetta Cheese Ball by making the crust for the ball.

Then to truly make this Cheese Ball taste like Bruschetta, you toast baguette slices by brushing with olive oil, flipping over then baking for 6-8 minutes, just until the edges begin to golden.  These tasty morsels themselves require self control to stop munching plain, let alone smothered in silky, bruschetta cheese.

Showing how to make Bruschetta Cheese Ball by preparing toasted bread.

Finally, when the Bruschetta Cheese Ball has hardened slightly, roll it in your panko mixture, garnish with some fresh tomatoes and basil and savory, herb and tomato infused, tangy, creamy bliss is ready to be devoured in one sitting.  Seriously, you won’t be able to stop snacking on this cheesiness!

A close up shot of Bruschetta Cheese Ball with bread next to it.


Let’s eat!

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©Carlsbad Cravings by

Super easy Bruschetta Cheese Ball takes just minutes to whip up and is always a total show stopper, make ahead appetizer! Loaded with fresh tomatoes, sun-dried tomatoes, fresh basil and garlic and herb cream cheese then rolled in crispy panko breadcrumbs all served with toasted baguette slices! So irresistibly delicious!

Bruschetta Cheese Ball

Servings: 12 -16 servings
Prep Time: 15 minutes
Cook Time: 10 minutes


Cheese Ball

  • 1 5.2 oz. Boursin Garlic & Fine Herbs Cheese
  • 1 8 oz. brick Cream Cheese at room temperature* (See NOTE)
  • 1/4 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly finely grated Parmesan cheese
  • 2 Roma tomatoes, chopped with seeds and flesh removed**
  • 1/2 cup sun-dried tomatoes (packed in oil), chopped, rinsed, dried***
  • 1/2 cup basil leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1/4-1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Panko Sun-Dried Tomato Coating

  • 3/4 cup panko breadcrumbs
  • 1 tablespoon butter
  • 3 tablespoons sun-dried tomatoes, diced, rinsed, dried**
  • 3 tablespoons basil leaves, chopped


  • 1 Roma tomato, chopped (more or less)
  • 1 tablespoon fresh basil, chiffonade (more or less)


  • 1-2 baguettes sliced into ½ “ slices***
  • olive oil
  • crackers


  • Cheese Ball: Add all of the Cheese Ball ingredients to a large bowl and mix with a spatula until well combined. Drop mixture onto a large piece of plastic wrap, cover tightly, and shape into a ball. Freeze for 1-2 hours or chill in the refrigerator for 2 hours up to 24 hours.
  • Panko- Sun-Dried Tomato Coating: While the cheese ball is chilling, prepare Coating by melting butter in a medium skillet over medium heat. Stir in panko and continue to stir constantly until panko is golden. Cool completely then stir in sun-dried tomatoes and basil.
  • Assemble: When ready to serve, remove cheese ball from freezer/fridge, roll in toasted panko mixture, pressing to adhere, until evenly coated. Garnish with fresh tomatoes and fresh basil. Serve with baguette slices and crackers (optional).
  • Baguette slices: Preheat oven to 425 degrees F. Line 1-2 large baking sheet with baguette slices. Brush top sides of slices with olive oil and flip all the slices over so the olive oil is SIDE DOWN on the baking sheet. Bake for 6 to 8 minutes or until slightly golden around the edges.



Total Time does not include chilling as this will vary upon individual.
  • DO NOT microwave cream  cheese to  soften it or it will be too soft and hard to form into a ball.
  • You just want the firm outer part of the tomato so when you cut your tomatoes, scoop out the inside flesh and seeds so all that remains is the firm part – we don’t want the extra moisture in our cheese ball. After you chop your tomatoes, pat them dry once more with a paper towel
  • Measure the sun-dried tomatoes, then rinse them and squeeze them dry before chopping.
  • You can either prepare 1 baguette and supplement with crackers (or Garlic Parmesan Pretzel Crisps are amazing!!) or prepare 2 baguettes and not use crackers/pretzels.
  • This Bruschetta Cheese Ball also makes an incredible spread for sandwiches.

Prep Ahead

  • The cheese ball can be chilled without the coating for 24 hours.  
  • For the crispiest make-ahead coating, toast the panko and store it in an airtight container for up to 1 week.  Chop the tomatoes and basil up to 24 hours ahead of time and store in separate containers in the refrigerator.  Combine the coating ingredients right before coating the cheese ball. 

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  1. Gina says

    I made this for New Year’s Eve. It is amazing and everyone loved it! It also makes a lot. I brought the left overs to work and ended up sharing your website with several people. Everyone is raving about it. It is definitely a keeper!

    • Jen says

      YAY! I’m so happy this was such a hit and “crave worthy” :)! Thank you for sharing my site and for taking the time to comment! Happy New Year Gina!

    • Jen says

      Thank you so much Stacey!

  2. Pat says

    This looks amazing! I can make a Keto version of it very easily, and everyone will love it. Thanks!

    • Jen says

      Awesome Pat! I am so happy it is easily adaptable!

  3. Juanita Witcher says

    Have read recipe about 6 times plus comments and nobody asked as to how much bruschetta?? Would be nice to know!!

    • Jen says

      Hi Juanita, we are creating the bruschetta with the tomatoes, basil, etc. – we don’t use actual bruschetta. Is that what you meant?

  4. Crystal says

    Your not blanching the tomatoes first and removing the skin are you? Your just removing the inside of the tomato, right?

    • Jen says

      Yes, just removing the fleshy insides.

  5. Anne says

    Can cheese ball be frozen and then taken out to thaw and breadcrumbs added the day before serving?

    • Jen says

      Hi Anne, unfortunately, I don’t recommend freezing cheese balls as the texture becomes grainy.

  6. Linda says

    How long does it keep in fridge?

    • Jen says

      Hi Linda, due to the fresh basil and tomatoes, it keeps for about 3 days. Leftovers are fabulous melted in pasta!

  7. Jane says

    Any ideas on coating to make it gluten free? Thank you!

    • Jen says

      You could make your own breadcrumbs with toasted gluten free bread. Enjoy!

  8. jane says

    Oh Right! geez I never thought of that , haha thank you 🙂

  9. Stephanie Atchison says


    is the red pepper flakes a must in this recipe? serving this to kids and want to make it as mild as possible! not sure if it’ll change the taste somehow


    • Jen says

      You can absolutely skip them, enjoy!

  10. Lara Ziemba says

    Can you make the day before with the breadcrumbs? Or should you coat it right before serving?

    • Jen says

      Hi Lara, the closer you coat it with the breadcrumbs, the crispier they will be so it is your call. You can coat it the day before and it will be still be delicious, but lose some texture.

  11. Vonda says

    Love love this Cheese Ball

  12. Courtney says

    Oh My Goodness! This is delicious!!! Such a huge hit for Christmas Eve appetizers!!

    • Jen says

      Thanks so much Courtney, I’m so pleased it was a winner! Happy New Year!

  13. Joanne says

    This sounds delicious but could it be heated in a casserole dish in the oven and served warm on baguette slices? Thank you.

    • Jen says

      Absolutely, I love that idea!

  14. Alice Rhoades says

    Looks wonderful.

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