Antipasto Cheese ball

Antipasto cheese ball

Part of food blogging is recipe testing.

Part of being related to a food blogger, is being used as a Guinea pig when I think up a new recipe!

So for our last party, this appetizer idea came to life!

I combined two things my Italian family loves! Antipasto and cheese!

The good news is, everyone enjoyed it! The bad news…. there was none left for me to snack on the next day.

Give it a try on the next game day, family gathering or holiday spread! (Just make sure you put some aside for yourself lol)

  • 8 oz of cream cheese room temp
  • 1/2 Cup shredded cheddar cheese
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp Worcestershire sauce
  • 1 Cup chopped kalamata olives (divided into half cups
  • 1 Cup roasted red peppers, chopped and patted dry (divided into half cups)
  • 1 Cup sun dried tomatoes, chopped and patted dry. (Divided into half cups)

I pat them dry as they are usually packed in oil, and it reduces the amount of oil in the cheese ball. Making it easier to work with.

  1. Using a mixer. Mix together your cream cheese, Worcester sauce, parsley, cheddar cheese, 1/2 cup of your olives, 1/2 cup of the red peppers and 1/2 Cup sun dried tomatoes. Blend until well combined.
  2. Pour your remaining ingredients onto a plate mixing them well.
  3. Once your cheese is mixed, pour it onto a large piece of plastic wrap. Shape into a ball shape using the plastic wrap.
  4. Unwrap your cheese ball and roll it into the remaining ingredients, coating all sides of the ball.
  5. Wrap your cheese ball up once again in plastic wrap, and refrigerate for at least an hour before serving.

Serve it with your favorite crackers, sliced bread or chips! It really goes well with anything!

Enjoy,

Fran