Everyone loves a quick and easy appetizer and everyone loves cheese, right? (If you don’t, that just means more for me!) This time of year one of the quickest, easiest things to have on hand for parties or unexpected guests is a cheeseball.
This Sundried Tomato & Pesto Cheeseball is easy to make, totally yummy and freezes beautifully. In addition to being perfect for the holidays, it’s also great for tailgating since we’re in the midst of football season.
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Sundried Tomato & Pesto Cheeseball
Cold Appetizer
Prep Time – 5 minutes
Total Time – 30 minutes
Number of servings – 8 to 10
A delicious, creamy cheeseball with bold Italian flavors. Sundried tomatoes and basil pesto combine with cheese and pine nuts for an easy appetizer that the whole crowd will love.
Ingredients
2 8oz packages of cream cheese, softened
½ cup shredded Parmesan cheese
1/3 cup finely grated Parmesan cheese (comes in the canister)
1 cup chopped sundried tomatoes
½ cup prepared basil pesto
¾ cup pine nuts, toasted
Steps
1. In a large bowl, mix the three cheese together until well combined.
2. Add in the sundried tomatoes and basil pesto and combine without over working the mixture.
3. Spread a sheet of plastic wrap onto the work surface and spoon the mixture onto the plastic wrap*. Pull the plastic wrap around the side of the mixture, forming a ball and wrapping tightly.
4. Place wrapped cheeseball in the freezer until firm, or thaw 30 minute prior to serving.
5. Before serving, toast pine nuts in a skillet over medium heat, stirring the nuts often to ensure they toast evenly.
6. When cool, spread pine nuts on a cutting board, unwrap the cheeseball and roll over the pine nuts until covered.
7. Serve with crackers or soft baguette bread.
Tip – Make one large cheeseball or divide in two portions and make two smaller portions. They freeze beautifully.
That’s it! Easy!
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This is a sponsored post written by me on behalf of Red Baron. The opinions and text are all mine.
- 2 8oz packages of cream cheese, softened
- ½ cup shredded Parmesan cheese
- ⅓ cup finely grated Parmesan cheese (comes in the canister)
- 1 cup chopped sundried tomatoes
- ½ cup prepared basil pesto
- ¾ cup pine nuts, toasted
- In a large bowl, mix the three cheese together until well combined.
- Add in the sundried tomatoes and basil pesto and combine without over working the mixture.
- Spread a sheet of plastic wrap onto the work surface and spoon the mixture onto the plastic wrap*. Pull the plastic wrap around the side of the mixture, forming a ball and wrapping tightly.
- Place wrapped cheeseball in the freezer until firm, or thaw 30 minute prior to serving.
- Before serving, toast pine nuts in a skillet over medium heat, stirring the nuts often to ensure they toast evenly.
- When cool, spread pine nuts on a cutting board, unwrap the cheeseball and roll over the pine nuts until covered.
- Serve with crackers or soft baguette bread.
I really love cheese ball.They look so much delicious and yummy yummy.thanks for sharing so much good idea..