Cheese Ball Antipasto – Cafe Delites
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.