BRUSCHETTA CHEESE BALL RECIPES

Steps:

• "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."

Steps:

• "1. Cheese Ball: Add all the Cheese Ball ingredients to a large bowl and mix with spatula until a large bowl. Drop mixture onto a large piece of plastic wrap, cover tightly, and shape into a ball. Freeze 1-2 hours or chill in fridge for 2-24 hours. 2. Panko Sun-Dried Tomato Coating: While the Cheese Ball is chilling, prepare coating by melting butter in med skillet over med heat. Stir in panko and continue to stir constantly until panko is golden. Cool completely then stir in sun-dried tomatoes and basil. 3. Assemble: When ready to serve, remove cheese ball from 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. *After you chop tomatoes, pat them dry, you don't want the cheese ball to be too wet. Measure the sun-dried tomatoes, then rinse them and squeeze them dry before chopping."