Tomato-Shaped Cheese Ball with Pecan Coating Recipe
Introduction
This Tomato Cheese Ball is a fun and flavorful appetizer that looks as good as it tastes. Creamy, cheesy, and perfectly spiced, it’s shaped like a tomato and coated in vibrant paprika for a delightful presentation. It’s great for parties or casual gatherings, paired with crackers or fresh veggies.
Ingredients
- 8 ounces cream cheese (one block)
- 4 tablespoons unsalted butter (at room temperature)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup toasted pecans (finely chopped)
- 1/4 cup paprika for rolling (approximate)
- Fresh basil leaves
Instructions
- Step 1: In a medium bowl, combine cream cheese, butter, tomato paste, Italian seasoning, garlic powder, red pepper flakes, and salt. Beat with an electric mixer for about 1 minute until fully combined. Add mozzarella and pecans, then beat again until evenly mixed.
- Step 2: Wrap the cheese mixture in plastic wrap and shape into a ball. Use both hands to gently form it into a tomato shape. Press the top center with a tablespoon measure to create a small indent for the basil leaves later. If the mixture is too soft, chill for 30 minutes before shaping. Refrigerate for at least 6 hours to firm up; it can be stored up to 3 days at this stage.
- Step 3: Spread paprika on a large plate. Remove plastic wrap and roll the cheese ball in paprika until fully coated. Sprinkle extra paprika on spots as needed. Let excess paprika fall off and place the ball on a serving platter with the indent facing up.
- Step 4: Before serving, let the cheese ball sit at room temperature for at least 30 minutes to soften. Insert a small sprig of fresh basil into the indent to complete the tomato look. Serve with crackers and a knife for spreading. Add basil just before serving to keep it fresh.
- Step 5: For a classic round cheese ball, after mixing (step 1), scrape the mixture into one lump, lightly grease your hands, and form a smooth ball. Press minced pecans onto the outside, turning to coat all sides. Chill before serving.
Tips & Variations
- Chilling the mixture before shaping helps make the cheese ball easier to handle and shape precisely.
- For a milder flavor, reduce the red pepper flakes or omit them entirely.
- Try rolling the cheese ball in finely chopped herbs or different nuts for a unique twist.
Storage
Store the cheese ball tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Before serving, allow it to sit at room temperature for at least 30 minutes to soften for easier spreading. Do not add fresh basil before storing to prevent wilting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheese ball ahead of time?
Yes, you can prepare and chill the cheese ball up to 3 days in advance. Keep it wrapped well to maintain freshness.
What can I serve with the tomato cheese ball?
It pairs wonderfully with crackers, sliced baguette, fresh vegetables like celery and bell peppers, or even pretzels for a tasty appetizer spread.
Print
Tomato-Shaped Cheese Ball with Pecan Coating Recipe
- Total Time: 6 hours 15 minutes
- Yield: 1 cheese ball (serves about 8–10 people) 1x
- Diet: Vegetarian
Description
This Tomato Cheese Ball recipe is a festive and flavorful party appetizer that perfectly mimics the look of a ripe tomato. Made with a blend of cream cheese, butter, tomato paste, Italian seasoning, and mozzarella, then coated in vibrant paprika and garnished with fresh basil leaves, it’s a delicious and eye-catching addition to any snack table. It’s easy to prepare, can be made ahead of time, and pairs perfectly with your favorite crackers.
Ingredients
Cheese Ball Mixture
- 8 ounces cream cheese (one block)
- 4 tablespoons unsalted butter (at room temperature)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup toasted pecans (finely chopped)
Coating and Garnish
- 1/4 cup paprika (approximate, for rolling)
- Fresh basil leaves (for garnish)
Instructions
- Mix the ingredients. In a medium bowl, combine the cream cheese, unsalted butter, tomato paste, Italian seasoning, garlic powder, red pepper flakes, and salt. Using an electric mixer, beat the mixture for about 1 minute until it is smooth and fully combined. Then add the shredded mozzarella cheese and finely chopped toasted pecans, and beat again until these ingredients are evenly incorporated.
- Shape the cheese ball. Wrap the cheese mixture in plastic wrap and use your hands to shape it into a ball. To create the tomato effect, press a tablespoon measure gently into the top center of the ball to make a small indent where the basil leaves will later be inserted. If the cheese is too soft to shape properly, refrigerate it for about 30 minutes until it firms up but remains pliable. Chill the completed cheese ball in the refrigerator for at least 6 hours to set. The cheese ball can be kept refrigerated for up to 3 days at this stage.
- Roll in paprika. Spread the paprika evenly on a large plate. Remove the plastic wrap and roll the cheese ball gently in the paprika until fully coated with the red powder. Sprinkle additional paprika on any spots that need more coverage. Allow any excess paprika to fall off before transferring the ball to a serving platter with the indent facing upwards.
- Serve with garnish. Before serving, let the cheese ball sit at room temperature for at least 30 minutes to soften slightly. Insert a small sprig of fresh basil into the indent on top to mimic the tomato stem. Arrange crackers around the cheese ball and provide a knife for spreading. Add the basil just before serving to keep it fresh and vibrant.
- Optional classic cheese ball shape. If you prefer a classic round cheese ball instead of a tomato shape, after mixing the ingredients, scrape the mixture into one lump with a rubber spatula, lightly grease your hands, and form the mixture into a smooth round ball. Press minced pecans onto the surface by rolling the ball on a plate of pecans, coating it evenly. Chill until firm before serving.
Notes
- If the mixture is too soft initially, chilling it before shaping helps with easier handling.
- The paprika coating provides a beautiful tomato-like color and adds subtle smoky flavor.
- Fresh basil leaves should only be added just before serving to prevent wilting.
- This cheese ball can be made up to 3 days in advance and kept refrigerated.
- Serve with a variety of crackers or sliced fresh vegetables for a crowd-pleasing appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: Tomato Cheese Ball, Cheese Ball Recipe, Party Appetizer, Cream Cheese Appetizer, Holiday Snack
