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Heart shaped cheese ball, covered in dried fruit on a small pink plate, with bread on the side.
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10 Minute Heart Shaped Cheese Ball

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.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: cheese ball
Servings: 10 servings
Author: Kate Phillips

Ingredients

  • ½ cup sundried tomatoes chopped
  • ¼ 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 chili flakes
  • A handful of thyme and oregano leaves
  • 2 rounds of Boursin cheese roughly 14oz/400g total

Instructions

  • Form the cheese heart.
    Lay a piece of plastic wrap out on your kitchen counter. Place the two rounds of Boursin on top of each other in the middle. Wrap the cheese tightly, then use your hands to 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 coating. 
    Add ½ cup of chopped sundried tomatoes, ¼ cup of chopped olives, 2 tablespoons of chopped dried cranberries, 2 tablespoons of chopped dried apricots, 1 tablespoon of crushed almonds, 1 teaspoon of chili 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.

Nutrition

Serving: 30g