Cream Cheese Ball with Sundried Tomatoes, Prosciutto, and Nuts
My cream cheese ball can be THE center-piece dish at your next big gathering. It features prosciutto, sundried tomatoes, nuts, garlic, herbs, and spices mixed with cheddar and cream cheese.
Once rolled and refrigerated, serve it with crackers, bread, and anything you can use to scoop off a dollop of creamy indulgence!
Ingredients You’ll Need
To make my cream cheese ball, you’ll need to get the following ingredients:
- Cream Cheese – 16 oz Philadelphia cream cheese
- Cheddar – 1 1/4 cup sharp cheddar (white or yellow)
- Sundried Tomatoes – 1 cup sundried tomatoes
- Prosciutto – 3.5 oz prosciutto crudo (100 grams)
- Nuts – 1/2 cup hazelnuts (or other nuts that work well in this recipe, like pistachios, cashews, pecans, or walnuts)
- Red Pepper Flakes – 1/4 tsp red pepper flakes
- Italian Seasoning – 1/2 tsp dried Italian seasoning
- Garlic Powder – 1/4 tsp garlic powder
- Salt – 1/2 tsp kosher salt (or 1/4 tsp if fine salt)
- Black Pepper – 1/2 tsp freshly ground black pepper
Instructions with Photos
Step 1 – To a dry frying pan, over medium heat, add the nuts and toast them for a few minutes. Transfer them to a plate to cool. Once cooled, chop them up finely with a chef’s knife or in the food processor.
Step 2 – Reserve 1/4 cup shredded cheddar, 2 tbsp chopped sundried tomatoes, the chopped nuts, and half of the prosciutto for the coating of the cream cheese ball.
Step 3 – Mix the cream cheese with all the remaining chopped sundried tomatoes, 1 cup of shredded cheddar, Italian seasoning, red pepper flakes, garlic powder, salt, and pepper. You can use a spatula to mix everything or the chop/pulse function on a food processor.
Step 4 – Transfer the cream cheese mixture to plastic wrap/cling film and form it into a ball.
Step 5 – Refrigerate it for about 20 minutes so it’s easier to handle.
Step 6 – Coat the ball in the toppings, shaping it with your hands to maintain the ball shape.
Step 7 – Cover it with plastic wrap/cling film and refrigerate it for at least 1 hour before serving.
Serving Ideas
Crackers make for a really pretty dish, and can easily be used to dip and scoop from the cheese ball.
You could also go with pretzels, sliced toasted bread, or veggie sticks.
What I absolutely adore about this cheese ball is the texture. Every scoop is creamy, crunchy, and buttery soft.
Other Appetizers for Your Party
- Fried Artichokes with Lemon Basil Aioli
- Burrata with Pesto and Tomatoes
- Easy Tomato Bruschetta with Fresh Mozzarella, Basil, and Balsamic Glaze
Easy Recipe Card
Ingredients
- 16 oz / 1 lb Philadelphia cream cheese
- 1 1/4 cup sharp cheddar white or yellow, shredded
- 1 cup sundried tomatoes finely chopped
- 3.5 oz prosciutto crudo 100 grams, finely chopped
- 1/2 cup hazelnuts or other nuts that work well in this recipe, like pistachios, cashews, pecans, or walnuts, toasted and finely chopped
- 1/4 tsp red pepper flakes
- 1/2 tsp dried Italian seasoning
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt or 1/4 tsp if fine salt
- 1/2 tsp freshly ground black pepper
Instructions
- To a dry frying pan, over medium heat, add the nuts and toast them for a few minutes. Transfer them to a plate to cool. Once cooled, chop them up with a chef’s knife or in the food processor.
- Reserve 1/4 cup shredded cheddar, 2 tbsp chopped sundried tomatoes, the chopped nuts, and half of the prosciutto for the coating of the cream cheese ball.
- Mix the cream cheese with all the remaining chopped sundried tomatoes, 1 cup of shredded cheddar, Italian seasoning, red pepper flakes, garlic powder, salt, and pepper. You can use a spatula to mix everything or the chop/pulse function on a food processor.
- Transfer the cream cheese mixture to plastic wrap/cling film and form it into a ball.
- Refrigerate it for about 20 minutes so it’s easier to handle.
- Remove the plastic wrap and coat the ball in the toppings, shaping it with your hands to maintain the ball shape.
- Cover it with plastic wrap/cling film and refrigerate it for at least 1 hour before serving.
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