Neapolitan Herb Cheese Ball with Tuscan Herb Crostini

Creamy, savory, and a little zippy—this crowd-pleasing cheese ball folds in fresh Roma tomatoes, sun-dried tomatoes, and a splash of The Olive Leaf Neapolitan Herb Balsamic. Roll it in a crunchy Tuscan Herb Olive Oil–panko coating and serve with warm, herb-brushed baguette slices.

Ingredients

Cheese Ball

• 5.2 oz Boursin Garlic & Fine Herbs cheese
• 8 oz cream cheese, room temperature
• ¼ cup sour cream
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 2 Roma tomatoes, seeded & finely chopped
• ½ cup sun-dried tomatoes, chopped, rinsed & patted dry
• 1 Tbsp The Olive Leaf Neapolitan Herb Balsamic
• ¼ tsp crushed red pepper flakes
• ¼ tsp salt
• ⅛ tsp black pepper

Coating

• ¾ cup panko breadcrumbs
• 1 Tbsp The Olive Leaf Tuscan Herb Olive Oil

Baguette Slices

• 1–2 baguettes, sliced ½-inch thick
• The Olive Leaf Tuscan Herb Olive Oil, for brushing

Directions

1. Mix & chill. In a large bowl, stir together all cheese ball ingredients until smooth and evenly combined. Shape into a ball. Cover and refrigerate 2–24 hours to firm.
2. Coat. In a shallow dish, toss panko with Tuscan Herb Olive Oil. Roll the chilled cheese ball in the oiled panko, pressing to adhere until fully coated.
3. Toast crostini. Heat oven to 425°F. Arrange baguette slices on a lined sheet. Brush the tops with Tuscan Herb Olive Oil, then flip slices so the oiled side is down. Bake 6–8 minutes, until edges are lightly golden.
4. Serve. Transfer cheese ball to a platter. Add warm crostini and your favorite dippers.

Make-Ahead & Serving

• Make-ahead: Cheese mixture can chill up to 2 days; roll in panko just before serving for best crunch.
• Add-ons: Surround with sliced cucumbers, peppers, crackers, or prosciutto.
• Wine pairing: Try a bright Pinot Grigio or a medium-bodied Sangiovese to echo the Italian herbs.
• Variation: Swap Neapolitan Herb for Fig Balsamic for a touch of sweetness, or mix toasted chopped nuts into the panko.