Cheese Ball Antipasto is a perfect centre piece for any occasion!
With Easter around the corner, this Cheese Ball Antipasto is a welcome addition to cut through all of the sugary desserts and chocolate Easter eggs flying around all over the place! Full of antipasto ingredients on the inside and covered in them on the outside! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!
Move over antipasto platters…this cheese ball is even better! While the kids enjoy their sugar, the adults need some cheese and wine time, am I right?
How To Make Cheese Ball Antipasto
This cheese ball is antipasto serious. On the inside, you have a smörgåsbord of antipasto ingredients:
- Sun dried tomato pieces
- Salami pieces
- Red bell pepper, pieces
Mix it all up with some cream cheese and roll into a ball with plastic wrap (proper instructions are in the recipe box below).
Once you have your ball in shape, decorate with MORE antipasto ingredients! Aside from the ones I used here, you can also use cherry or grape tomatoes, pickles, cucumbers, or anything else you can think of.
- Using 2 sheets of plastic wrap to shape your ball: one on the underside and one over the top.
- Once your ball is rolled, you can refrigerate it until ready decorate. You can make it the day before if you need to!
- Dry each ingredient with paper towel to soak up excess oil before placing it on the ball to ensure they stick and don’t slide down as you’re putting them on. You can do this as you decorate.
- Brush over with a little sun dried tomato oil left over in the jar to make it shine and vibrant.
Serve on a platter with cold meats (prosciutto, hams, salami), cheese cubes (Monterey Jack, Colby, Cheddar and Jarlsberg), crackers (water crackers, ritz), more antipasto ingredients, whatever you like!
Don’t forget to include a cheese server so your guests can dip!
Drinks to serve with a Cheese Ball
- White wines: Prosecco, Pinot Grigio, Sauv Blanc, Riesling, Chardonnay go well with this.
- Red wines: Lambrusco, Chianti, Pinot Noir, Cabernet Franc.
- A crisp Rosé is my favourite.
Cheese Ball Antipasto!
Looking for more appetizers? Try these!
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Cheese Ball Antipasto is a perfect centre piece for any occasion! Full of antipasto ingredients on the inside and covered in them on the outside! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!
- 24 ounces (750 g) cream cheese, softened
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup red bell peppers (or capsicum ), diced
- 3.5 ounces (100 g) chopped salami pieces
- 1/4 cup chives, chopped
- 1/4 cup parsley, chopped
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- Salt, to taste (if desired)
- 2 cups pitted mixed olives, halved lengthways (I use a variety of black, green and Kalamata olives) -- dried with paper towel
- 1/2 cup sun-dried tomatoes, chopped (dried with paper towel)
- Ritz, water crackers or pretzels for serving
- Salami slices, for serving
- Prosciutto slices, for serving
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap.
Use your hands to mould the cream cheese mixture into a ball. Carefully pick up the cheese ball with one hand and peel off the plastic wrap on the bottom of the ball with your other hand. Place the ball straight onto a serving plate.
Decorate: dry each olive and sun dried tomato piece on a sheet of paper towel to soak up the oil before placing them on the cheese ball so they adhere better.
Lightly press them into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!
Serve with crackers of your choice, salami and prosciutto slices rolled up!
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