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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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
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes

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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 (VERY BEST after 24 because the flavors meld).
  • 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. Liz says

    Thank you Jen for the nice recipes and have a great week.

    • Jen says

      You are so welcome Liz, I hope you have the best week!

  2. Dorothy Dunton says

    Hi Jen! There you go again making my mouth cry! I love the addition of sun dried tomatoes and the toasted Panko! If I made this as an appetizer I might not need dinner! When I buy the small logs of goat cheese I slice them into discs, coat them in Panko, saute them in a pan and use them as croutons for salad. They also freeze very well (before pan frying). 🙂

    • Jen says

      Hi Dorothy, I think you are right – this is my kind of dinner :)! And oh my goodness, my mouth is crying over your goat cheese croutons – seriously amazing! I am SO using that soon, love that idea! Thank you!

      • Dorothy Dunton says

        Hi Jen! Forgot to mention that these need to be chilled before you saute them. If you are using frozen, just pop them in the pan. PS I saute them in a butter/olive oil combo. Hope you enjoy them! 🙂

        • Jen says

          Perfect, thanks Dorothy! and I’m sure I will :)!

    • Jen says

      Thank you so much Jessica! I think everyone would love it – and its so great to make ahead!

  3. tara says

    You had me at cheese ball…and this one looks hella good too! Love those little garlic bread crostinis…one local grocery store here makes them – so they’re a real time saver!

    • Jen says

      Hi Tara, so happy you share my love of a good cheese ball! I think you will love this version and your local grocery crostinis will be perfect! Enjoy!

  4. Brenda says

    This looks so yummy! How long will this last in the freezer or refrigerator after making it? Or How long in advance can you make it before a party?

    • Jen says

      Hi Brenda! If you freeze it, you could definitely make it several days in advance and then defrost the day before. Hope this helps, enjoy!

  5. Brittany says

    Hi Jen! Can’t wait to try this recipe! Making it for our family trip to Paso Robles this week. Quick question, I was hoping to make it ahead of time. Can it get coated in the panko crust beforehand and put back in the fridge, or is it better to coat it fresh once we get there?

    • Jen says

      Hi Brittany, the crumbs will be softer if you coat them in panko then refrigerate but that shouldn’t matter too much so if that’s easier, then go for it! Enjoy!

  6. Sherry Wilkinson says

    Jen, Do you used sun dried tomatoes packed in oil or just the dried ones NOT packed in oil? I want to make this for Thanksgiving as a “before the meal munchie” while everyone is visiting.

    • Jen says

      Hi Sherry, I use the sun-dried tomatoes packed in oil. Be sure to measure the sun-dried tomatoes straight from the jar then rinse them, squeeze them dry before chopping. Enjoy and Happy Thanksgiving!

  7. Shirley says

    I made this for Thanksgiving . I and my guests loved it . It is a great recipe to take to a gathering.
    This is a keeper.

    • Jen says

      Thank you so much Shirley, I’m so happy it was a hit with your guests! I am actually making a recipe video of this today that I’ll post next week 🙂

  8. Beth says

    so you roll the cheese ball in the cooled panko breadcrumbs? and then don’ t refrigerate it? How does it stay fresh and cool then? Or should it be room temperature?

    • Jen says

      Hi Beth! You roll it in the panko mixture when you are ready to serve for the panko to stay crispy or you can roll it and refrigerate it but the panko won’t be quite as crispy.

  9. Kathy says

    Where did you find the Boursin cheese?

    • Jen says

      Hi Kathy! Boursin cheese can be found in the specialty cheeses section of your grocery department. I would ask someone at your store if you have trouble finding it. Enjoy!

  10. Jamey Sutherlnabd says

    I have 2 questions. Can you use the sun dried tomatoes that are NOT in oil? Like the ones that come in the bag that are julienne sliced? And also can the cheese ball be fully assembled (panko crumbs added) and THEN stored in fridge until ready to serve? I’m having a Christmas party with about 50 ppl on Sat and I won’t have time during the day to prepare the crumbs. I need to do everything the night before?

    • Jen says

      Hi Jamey! I haven’t personally tried sun-dried tomatoes not in oil but I am sure they would work great! Yes, you can definitely assemble everything 1-2 days before which I often do. The Panko won’t be quite as crispy but I don’t think anyone would even notice. Enjoy!

  11. Michelle says

    Other than the speciality cheese Boursin what could be used as a replacement? I’m in Australia and think it would be difficult to find. Is this essentially another flavoured cream cheese or a slightly firmer cheese that’s added. Just trying to figure a similar type of replacement.
    Thank you

    • Jen says

      Hi Michelle, you can substitute additional cream cheese with 1 tablespoon softened butter. I am guessing the seasonings are something like: 1/2 teaspoon EACH garlic powder and dried parsley, 1/4 tsp EACH dried oregano, dried thyme, dried basil, 1/8 teaspoon dried dill, and a pinch of salt and pepper. Hope that helps!

  12. Tara says

    Hi there! Gonna give this a whirl for Christmas Eve. What are your thoughts on subbing the Roma tomatoes with canned diced or even a ready made bruschetta? Too much moisture? I’m worried about having access to decent tomatoes in my neck of the woods this time of year. Thanks!!

    • Jen says

      Hi Tara! I’m afraid that would be too much moisture and you won’t get the great texture of a fresh tomato. Instead, I would substitute more sun-dried tomatoes – approximately 1/4 cup (as they are a little stronger than fresh tomatoes). I hope that helps!

  13. Gail Carney says

    Had this at my daughter’s… was wonderful. I will definitely make it.

    • Jen says

      Thank you Gail, I’m so happy you enjoyed it!

  14. Chantalle says

    Hi Jen. Can i make this without the sour cream?
    (Chantalle from the Netherlands).

    • Jen says

      Hi Chantalle! Yes, you can make this without the sour cream – enjoy!

  15. Kate says

    Thank you for a great and easy appetizer recipe!! I made this yesterday, i split it in half so I would have two smaller cheese balls. I brought one to work with me and everyone is enjoying the flavors and the little snack. I think next time I will add some roasted garlic, I think it needs a little more garlic flavor but I am one of those people that thinks you can never get enough garlic! Thank you so much, I look forward to trying more of you recipes.

    • Jen says

      Hi Kate, I’m so happy you enjoyed this recipe and I love your idea of making two smaller balls! Roasted garlic would definitely be a fantastic addition, yum!

  16. Becky says

    Will it still be good if I leave off the panko crust for my gluten free guests?

    • Jen says

      Absolutely! I would suggest coating it in about 2/3 cups chopped pecans instead for a nice crunch.

  17. Caitlin says

    Do you have to use Panko bread crumbs? I have normal bread crumbs already at home but wasn’t sure if it would make a big difference.

    • Jen says

      Hi definitely prefer the texture of panko breadcrumbs – they are much crispier than normal bread crumbs.

  18. Terri says

    Festive looking and my family loved it at a Christmas gathering. I ran out of time to toast the Panko crumbs- no promplem

    • Jen says

      I’m so happy it was a hit even without the panko! Thanks Terri, Merry Christmas!

  19. TobyD says

    Wonderful recipe! Made this for family Christmas and it was loved by all!! Definitely make again!

    • Jen says

      Awesome Toby, I’m so happy it was a hit, thank you! Merry Christmas!

  20. 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!

  21. 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!

  22. 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?

  23. 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.

  24. 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.

  25. 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!

  26. 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!

  27. jane says

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

  28. 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!

  29. 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.

  30. Vonda says

    Love love this Cheese Ball

  31. 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!

  32. 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!

  33. Alice Rhoades says

    Looks wonderful.

  34. Darlene says

    Made this for a party. Made a couple changes, more for preference. I subbed balsamic vinegar glaze instead of vinegar to give stronger taste. Subbed a couple roasted garlic cloves for powder and cut the basil down to 1/4 cup in cheese ball. It was very good. Thanks for sharing

    • Jen says

      You’re so welcome, so pleased you enjoyed it!

  35. Kathleen says

    Made this to take to a dinner party last night. Everyone loved it. My husband said it was the best he has tasted. It will definitely be made again.

    • Jen says

      That is the ultimate compliment, thanks so much Kathleen!

    • becky alexander says

      I do not understand the measurements you use…i.e. .17 oz, .67 cup, .33 cup, etc… Was going to make this for a party, but can’t because the measurements are not at all understandable. Maybe you can help me out.

      • Jen says

        Hi Becky those measurements sound like you adjusted the servings? They should be in easy understand round measurements:
        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

  36. Barb Cattie says

    This looks delicious! My family is not a fan of sun dried tomatoes. Can I leave them out and add extra Roma tomatoes? Thank you!

    • Jen says

      Hi Barb, yes you can certainly do that but just be aware the sun-dried tomatoes add delicious tangy punches of flavor that it will be missing.

  37. Susan says

    I made this for a girl’s trip last weekend for the first time and we all thought it was good … but no=one was raving. (Per suggestion, I made it 24 hours in advance so I didn’t have to do it there). The next day however, when we pulled it out to finish, everyone went insane about it. Guess it just needed a little more time for flavors to meld. I’m making it again for my Thanksgiving contribution and just got it made now — giving it 2 days to incorporate flavors. I’m not worried about it only being good for three days … it will totally be consumed on Thursday. (I did add a little more red pepper flakes and a good shot of Tabasco)

    • Jen says

      I’m glad you all loved the cheese ball – on day 2 LOL! Thanks for the heads up, I’ll make a note in the recipe.

  38. Donna J Ciccarelli says

    Hi. My family loved this! It makes quite a bit though- can the recipe be cut in half? Thanks.

    • Jen says

      I’m so happy it’s fav! Yes, you can cut the recipe in half. Use the arrows next to the servings to easily scale the recipe.

  39. Marjorie says

    I have taken this to several events in the past few months and it is always a hit! It does make a lot, so I make it into 2 balls – one to take and one to keep at home.

    • Jen says

      I love that idea Majorie! Win-win!

  40. Jane says

    This was fantastic! Looked like a lot of ingredients but took very little time to make. I made it a day ahead and served it next night. I did put more balsamic vinegar in it to brighten it up a bit. I liked the extra tang. Also added a tsp of cayenne. We like things spicy.

    • Jen says

      Thanks so much Jane! It sounds like we are foodie kindred spirits – love the extra tang and spice!

  41. Nancy Tetterton says

    I took this to a church function and it was a big hit! I will definitely make it again.

    • Jen says

      I love hearing that Nancy, thank you!

  42. MC says

    Made this yesterday for a Superbowl party, it was a hit! Made the cheeseball a day in advance and rolled it in crispy Panko crumbs before serving. Will definitely give this a try as a spread on focaccia with grilled chicken and arugula to use up any leftovers.

    • Jen says

      Mmmmmm, love the ide of it on focaccia with grilled chicken -yum!

  43. Kristin says

    This was delicious. I made it for my sister’s birthday and it was a huge hit! Thank you so much for the recipe!

    • Jen says

      You’re so welcome Kristin! What a fun birthday appetizer!

  44. Tascha says

    Made this for a block party yesterday. Was a huge hit and flavors were even better today. I might toss some leftover with some pasta for an easy side dish. This took me about an hour and a half so definitely labor intensive but worth the time. I might use a hand mixer to speed up the process next time!

    • Jen says

      Thank you so much, Tascha! I am thrilled that this was such a hit and that it was worth the effort! I hope you have a wonderful week and find more recipes to enjoy!

  45. Amber says

    How long can the cheese ball be in the fridge for to keep?

    • Jen says

      You can make the coating up to a week ahead for crunchiest results, and the cheese ball can be chilled without the coating for 24 hours. Hope you enjoy!

  46. Cindy says

    This is seriously the best!! It’s hard to stop eating! The flavors are spot on. Everyone loved it including one guest that doesn’t really like cheese. Do not hesitate to make this. It is that delicious! Thank you so much for this recipe!!!

    • Jen says

      I’m so glad everyone found it irresistible! Thank you so much for taking the time to let me know!

  47. Allison says

    Made this for a neighborhood party! Yum!
    Just wondering, Can it be made, without the coating ahead of time and frozen??

    • Jen says

      Glad it was enjoyed! Yes, it can be frozen for up to a month!