Description

This vibrant, savory cheese ball is bursting with antipasto flavor—inside and out. Packed with sun-dried tomatoes, peppers, salami, and herbs, then rolled in olives and more, it’s the perfect party centerpiece. This double batch ensures there’s plenty to go around, with some fresh flavor twists to wow your crowd.

Ingredients

Scale

For the Cheese Ball

48 oz (6 bricks) cream cheese, softened

1 cup sun-dried tomatoes, chopped

1 cup red bell peppers, finely diced

7 oz salami, chopped

1/2 cup chives, chopped

1/2 cup parsley, chopped

2 tbsp onion powder

4 tsp garlic powder

Salt, to taste (start with a pinch)

For the Topping & Serving

4 cups mixed pitted olives (green, black, Kalamata), halved and dried

1 cup chopped sun-dried tomatoes, dried with paper towel

Assorted crackers, pretzels, breadsticks

Salami & prosciutto slices (folded or rolled)

Optional Twists

Mix in 1/2 cup shredded provolone or asiago for added sharpness

Add 1/2 tsp crushed red pepper flakes for subtle heat

Drizzle with balsamic glaze just before serving for extra depth

Swap olives for marinated artichoke hearts for a milder bite

Instructions

In a large bowl, combine cream cheese, sun-dried tomatoes, red bell peppers, salami, chives, parsley, onion powder, garlic powder, and salt. Mix well until smooth.

Shape the mixture into one large or two medium balls. Wrap in plastic wrap and refrigerate for at least 1 hour to firm.

Roll chilled cheese ball in a mix of olives and extra sun-dried tomatoes to coat evenly.

Place on a platter, surround with folded salami, prosciutto, crackers, and pretzels. Serve chilled or at room temp.

Prep Time: 30 minutes
Chill Time: 1 hour

Nutrition

Calories: 220 / Serving
Fat: 19g / Serving
Carbohydrates: 3g / Serving
Protein: 6g / Serving