This twist on the retro cheese ball is easy, quick and a serious showstopper. Just grab a couple of rounds of cream cheese, mould them into a heart shape and dunk in a sweet and salty very pink topping. It’s PERFECT for date night or a girl’s night.
A cheese ball may be a little bit retro, but it’s a classic for a reason. It’s super speedy, easy, genuinely delicious and always a crowd-pleaser. All you need to do is wrap a couple of rounds of cream cheese in clingfilm, use your hands to mould it into a rough heart and dunk it in a pink-toned topping. For the topping, I’ve gone for a lovely sweet and salty mixture of goodies that are easy to find – and that you may have in your kitchen already.
I would usually use Boursin cheese to make this – a soft cheese flavoured with garlic and herbs – but I developed this when I was in New Zealand and I could not find it ANYWHERE. So I settled for using rounds of cream cheese which worked beautifully.
If you’re after a festive twist on this recipe, you’ll love this Christmas tree cheese ball.
Ingredients
- Cheese. For ease, use rounds of cream cheese that are already (subtly) flavoured – or use Boursin.
- Dried fruit. I’ve gone for dried cranberries and apricots because I love the flavour and colour they bring, but you could play around based on what you like. Dried figs, mango or strawberries would be lovely too.
- Sundried tomatoes. One of the best umami flavour boosters out there in my opinion! Try to find ones in olive oil, and ones labelled ‘semi-dried’ tend to be a little softer which works well here.
- Olives. Kalamata olives are my absolute favourites, so that’s what I’ve used here. If you don’t like olives, just skip them, or use more of another ingredient you do like.
- Herbs. I’ve gone for fresh oregano and thyme, but you could use basil, cilantro, parsley, sage or rosemary (chop the rosemary finely if you use it).
How to make it
Lay out a piece of clingfilm on your kitchen counter, then place the two Boursin rounds (or cream cheese rounds) on top of each other in the middle of the clingfilm. Wrap the cheese tightly, then use your hands to flatten the cheese together and shape it into a rough heart. Pop into the fridge while you mix the coating.
Unwrap the cheese, then lay it on top of the mixture on the plate. Press the cheese into the coating, using your hands to sprinkle and press the coating over the sides too. Flip the cheese, then fill up any gaps. Transfer to a serving plate, and enjoy with your favourite crackers (I love it with pita chips), fluffy focaccia or fresh bread (I love it with this no-knead rosemary parmesan bread).
Got a question?
Sure! Use more sundried tomatoes, or just leave them out.
You absolutely can. The assembled cheese heart will be fine for 3 – 4 days, covered in the fridge. It’s best when it’s not fridge-cold, so get it out of the fridge about 15 minutes before serving it.
Try dolloping leftovers into pasta to make a quick, creamy pasta sauce, or use as a topper for risotto, or these creamy sundried tomato white beans. You could also smear it onto bagels.
Watch how to make it
Like this recipe? You might want to try these easy appetizers too
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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10 Minute Heart Shaped Cheese Ball
- Total Time: 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This twist on the retro cheese ball is easy, quick and a serious showstopper. Just grab a couple of rounds of cream cheese, mould them into a heart shape and dunk in a sweet and salty very pink topping. It’s PERFECT for date night or a girl’s night.
Ingredients
- 1/2 cup of sundried tomatoes, chopped
- 1/4 cup olives, finely chopped (I like to use Kalamata)
- 2 tablespoons dried cranberries, finely chopped
- 2 tablespoons dried apricots, finely chopped
- 1 tablespoon crushed almonds
- 1 teaspoon chilli flakes
- A handful of thyme and oregano leaves
- 2 rounds of cream cheese or Boursin (roughly 14oz/400g total)
Instructions
- Form the cheese heart. Lay a piece of clingfilm out on your kitchen counter. Place the two rounds of cream cheese or Boursin on top of each other in the middle of the clingfilm. Wrap the cheese tightly, then use your hands to flatten it and shape it into a rough heart (it doesn’t need to be perfect!) Pop it into the fridge to firm up slightly while you mix the coating.
- Prepare the topping. Add 1/2 cup of chopped sundried tomatoes, 1/4 cup of chopped olives, 2 tablespoons of chopped dried cranberries, 2 tablespoons of chopped dried apricots, 1 tablespoon of crushed almonds, 1 teaspoon of chilli flakes and the thyme and oregano to a plate (or bowl) that will fit your cheese heart on. Mix to combine well.
- Coat the cheese heart. Get your cheese heart out of the fridge, then unwrap it. Press the heart into the plate with the toppings firmly, and press the topping all over the sides of the cheese. Flip it over, and fill in any gaps. Transfer to a serving plate, and enjoy with your favourite crackers or soft bread.
Notes
MAKE AHEAD: The coated cheese heart will keep well, covered, in the fridge for 3 to 4 days. It’s best served when it’s not fridge-cold, so I’d recommend taking it out of the fridge about 15 minutes before you want to serve it.
INGREDIENT NOTES: Play around with the toppings, based on what you like. Swap the dried cranberries and apricots for raisins, sultanas, dried figs, strawberries or mango. Skip the olives if you’re not a fan, or use more sundried tomatoes. To make it nut-free, swap the almonds for pumpkin or sunflower seeds.
LEFTOVERS? Try stirring any leftovers into pasta or risotto for an extra hit of creaminess, smear it onto toast or use it as a topper for bagels.
- Prep Time: 10
- Category: appetizers
- Method: no cook
- Cuisine: american
Nutrition
- Serving Size: 30g
Keywords: cheese ball
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