Sundried Tomato and Pesto Cheeseball Recipe. Easy and Yummy!
  • 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
  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.
Recipe by The V Spot at