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–+ servings
Savory Pesto and Olive Cream Cheese Ball – vegetarian recipe
Stav Kogan

Savory Pesto and Olive Cream Cheese Ball

Looking for a last-minute appetizer that looks elegant but takes mere minutes to assemble? This Savory Pesto and Olive Cream Cheese Ball is your answer! It's a vibrant, flavor-packed spread that combines the creaminess of cheese with the zesty punch of basil pesto and the salty b
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 123
Ingredients Method Nutrition

Ingredients
  

  • 1 Cup (226 g / 8 oz) Cream Cheese, full-fat, softened
  • 2 Tablespoons (30 g / 1.06 oz) Basil Pesto
  • 10 Green Olives, finely chopped
  • ½ Cup (50 g / 1.76 oz) Parmesan Cheese, freshly grated
  • For the smoothest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • This cheese ball can be made up to 3 days in advance. Store it tightly wrapped in plastic in the refrigerator and roll it in the parmesan just before serving.
  • For a festive look, garnish the serving platter with fresh basil leaves or a drizzle of extra pesto.

Method
 

  1. Directions
  2. In a medium bowl, combine the softened cream cheese, basil pesto, and finely chopped green olives.
  3. Mix with a spatula until all are thoroughly combined and the mixture is smooth.
  4. Scrape the mixture onto a piece of plastic wrap and use the wrap to help form it into a ball.
  5. Wrap tightly and refrigerate for at least 30 minutes to allow it to firm up.
  6. Just before serving, spread the grated Parmesan cheese on a plate. Unwrap the chilled cheese ball and gently roll it in the parmesan, pressing lightly to ensure the cheese coats the entire surface.
  7. Transfer to a serving platter with your favorite crackers, sliced baguette, or fresh vegetables and serve immediately.
  8. Add ¼ cup of toasted, chopped walnuts or pine nuts to the cream cheese mixture for a delightful crunch.

Nutrition

Calories: 123kcalCarbohydrates: 1.3gProtein: 4.3gFat: 12.9g

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