Antipasto Cheese Ball

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Preparation time:
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Difficulty: Easy - for beginners
Serves: 15


You'll need 8 ounces of block cheddar to yield 2 cups of shredded cheese.
1 cups shredded provolone cheese
1 cup shredded mozzarella cheese
8 ounces cream cheese , softened
2 tablespoons mayonnaise
1 garlic clove , minced
3 ounces thinly sliced deli salami , chopped
2 tablespoons jarred roasted red pepper , chopped
2 tablespoons jarred pepperoncini , chopped
2 tablespoons chopped fresh basil
1/2 cup pine nuts , toasted


1. COMBINE INGREDIENTS Process provolone, mozzarella, cream cheese, mayonnaise, garlic, salami, roasted red pepper, pepperoncini, and basil in food processor until smooth.

2. SHAPE CHEESE BALL Following Step by Step photo at left, transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)

3. COAT CHEESE BALL Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in pine nuts to coat. Let sit at room temperature for 15 minutes. Serve.

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