Recipe: Bruschetta Bacon Cheese Ball Truffles

Bruschetta Bacon Cheese Ball Truffles


  • 2 8 oz blocks cream cheese, at room temperature
  • 2/3 cup sun-dried tomatoes, minced
  • 1/2 cup basil leaves, minced finely
  • 2 garlic gloves, minced finely
  • 4 tbsp Tuscan Herb Olive Oil
  • 1/4 tsp crushed red pepper flakes
  • 1 cup Italian blend cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup bacon, cooked and crumbled


  1. Add the cream cheese, sun-dried tomatoes, basil, garlic and 3 tbsp olive oil to a large bowl and mix until well combined.
  2. Add the Italian cheese blend and Parmesan cheese and continue mixing until well combined and binding together.
  3. Shape into a large ball, wrap tightly in plastic wrap and refrigerate for an hour.
  4. Meanwhile, heat the remaining olive oil in a medium sauté pan over low heat.
  5. Add the bread crumbs and stir constantly until they are golden brown.
  6. Remove from heat add the crumbled bacon and cool completely.
  7. Line a rimmed baking sheet with parchment paper.
  8. Scoop out a bite-sized ball of cheese. roll in your hands until evenly rounded and then roll the cheese ball in the toasted breadcrumbs…pressing in to get them to adhere.
  9. Set the finished cheese balls on the baking sheet.
  10. Chill until ready to serve.

Recipe Credit:

From “Branch and Vine: Love and deliciousness from the Olive Oil Store,” by Mango Dragonfly