Neopolitan Herb Cheese Ball


1 8oz cream cheese, room temp
1.4 cup sour cream
1 cup mozzarella cheese, shreded
½ cup parmesan cheese, grated
2 roma tomatoes no seeds
½ cup sun dried tomatoes, chopped rinsed and dried
1 tablespoon Neapolitan Herb Balsamic
¼ tsp crushed red pepper flakes
¼ tsp salt
⅛ tsp pepper
½ tablespoon bread dipping

¾ cups panko bread crumbs
1 tablespoon Basil Olive Oil
Tuscan Herb Olive Oil


Cheese Ball: Add all of the cheese ball ingredients to a large bowl and mix with spatula until well combined. Shape into a ball cover and chill for 2 hours or 24 hours. 

Coating: Mix Panko and Basil Olive Oil. WHen ready to serve, remove cheese ball from fridge, roll in the panko mixture, pressing to adhere, until evenly coated. Baguette slices; preheat oven to 425, Line 1-2 large baking sheet with baguettes. Brush the top with Tuscan Herb Olive Oil and bake for 6-8 min or slightly golden.



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