I don't like olives. Can you use something else in the cheese ball coating?

Sure! Use more sundried tomatoes, or just leave the olives out.

Can I make the cheese ball ahead of time?

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.

How can I use any leftovers from the cheese ball?

Try dolloping leftovers into pasta to make a quick, creamy pasta sauce, or sprinkle it over this pink beet risotto , pink feta pasta , or these creamy sundried tomato 'Marry Me' white beans as a little topper. You could also smear it onto 2-ingredient dough Greek yogurt bagels .

10 Minute Heart Shaped Cheese Ball

Name: 10 Minute Heart Shaped Cheese Ball
Prep time: 10 min
Total time: 10 min
Cuisine: american
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)

Description

This date night inspired twist on the retro cheese ball is easy, quick, and a serious showstopper. Just grab a couple of rounds of cream cheese, mold them into a heart shape, and dunk in a sweet, salty, very pink topping. Perfect for date night or a girl’s night in.

Ingredients

Units Scale

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)

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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 favorite 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 two-ingredient dough Greek yogurt bagels.

Prep Time: 10
Category: appetizers
Method: no cook
Cuisine: american

Nutrition

Serving Size: 30g