A show-stopping Tomato Cheese Ball for all your holiday parties! Cream cheese is flavored with tomato paste, mozzarella, and plenty of toasted pecans, then shaped to look just like a tomato. It’s a shockingly easy, make-ahead hors d’oeuvre that always impresses!
The Best Cheese Ball Recipe
There are countless homemade cheese ball recipes out there, with endless flavor combinations—but this one is truly unique. This cream cheese ball is flavored with tomato paste and shaped to look just like a tomato. It has quickly become my new favorite holiday appetizer and is guaranteed to be the talk of your holiday party.
It’s creamy, tangy, and packed with shredded cheese and toasted pecans for a wonderful crunch. Plus, it’s shockingly easy to make and shape. I absolutely love how fun and festive it looks!
The best part? It’s completely make-ahead and refrigerates beautifully. When you’re ready to serve, simply let it sit at room temperature to soften slightly, insert a sprig of fresh basil into the top, and pair it with assorted crackers.
Jump to:
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Cream Cheese: This is the base of the cheese ball, so don’t skimp—use full-fat, brick-style cream cheese, and let it soften to room temperature before starting.
- Tomato Paste: I use tomato paste from a tube for convenience, as it adds a concentrated, rich, slightly sweet tomato flavor and a lovely pink color.
- Butter: It softens the cream cheese, making the mixture silky and spreadable instead of stiff or crumbly. It also helps it hold its shape because it firms up when chilled, keeping the ball round without flattening.
- Seasonings: I use a simple mix of garlic powder, Italian seasoning, and red pepper flakes to give the cheese ball a flavorful, balanced kick.
- Mozzarella: Adding shredded mozzarella cheese firms up the cream cheese base, allowing it can be rolled, shaped, and sliced while adding a slightly chewy, satisfying texture.
- Chopped Pecans: Toasted pecans give the cheese ball a wonderful crunch and add texture contrast.
- Paprika: Coating the cheese ball with paprika gives it the easiest and most realistic tomato-like color, but avoid smoked paprika for this recipe.
- Fresh Basil: Fresh basil not only pairs perfectly with the tomato flavor but also completes the tomato look, and should be added just before serving so it stays vibrant and doesn’t wilt.
How to make it
Scroll down to the recipe card below for full information on ingredients and amounts.
What to Serve With A Cheese Ball
This savory cheese ball is a total crowd-pleaser! I recommend placing it on a beautiful platter with crackers scattered around it, along with a butter knife with plenty of space for guests to gather around. It’s also delicious served with toasted baguette slices or crispy pita chips.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Tips for Success
- Cream Cheese: Use brick-style cream cheese, like Philadelphia, and avoid the tub variety.
- Room Temperature: Make sure both the cream cheese and butter are at room temperature before mixing to ensure a smooth, easy-to-blend mixture.
- Serving & Storage: The tomato cheese ball can sit at room temperature for a few hours, but after about 4 hours, it’s best to refrigerate it.
- Alternate Shape: Want a classic round cheese ball instead of a tomato? After mixing all the ingredients, use your hands to shape it into a ball and roll it in a mixture of minced toasted pecans and red pepper flakes. Chill.
More appetizers & snacks
Tomato Cheese Ball
Ingredients
- 8 ounces cream cheese (one block)
- 4 tablespoons unsalted butter at room temperature
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 cup shredded mozzarella cheese
- ½ cup toasted pecans finely chopped
- ¼ cup paprika for rolling (approximate)
- fresh basil leaves
Instructions
- Mix. Add the cream cheese, butter, tomato paste, Italian seasoning, garlic powder, red pepper flakes, and salt to a medium bowl. Using an electric mixer, beat for about 1 minute, or until everything is fully combined. Add the mozzarella and pecans, then beat again until evenly mixed.
- Shape. Wrap the cheese mixture in plastic wrap and shape it into a ball. Using both hands, gently form the ball into a tomato shape. Press a tablespoon measure into the top center to create a small indent—this is where the basil leaves will go later. Refer to the pictures and video for guidance.If you find the cheese ball too soft to shape, chill it for about 30 minutes, then remove it from the fridge and shape it into a tomato. The cheese will be semi-soft and easier to handle at that point.Refrigerate for at least 6 hours for it to firm up. The cheese ball can be refrigerated at this stage for up to 3 days.
- Roll. Place the paprika on a large plate. Remove the plastic wrap from the cheese ball, then roll it in the paprika until it’s fully coated. You can also sprinkle paprika over any spots that need extra coverage. Let the excess paprika fall off, and then place it on a serving platter with the indent facing up.
- Serve. To serve, let the cheese ball sit at room temperature for at least 30 minutes to soften. Once softened, insert a small sprig of fresh basil into the indent to create the tomato look—this is easier to do when the cheese is soft. Surround it with crackers, and provide a knife for spreading. 👉 I recommend adding the fresh basil just before serving so it stays vibrant and doesn’t wilt.
- Want a classic round cheese ball instead of a tomato? After mixing all the ingredients in step 1, use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball. Place minced pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides. Chill.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Watch how to make it
Frequently Asked Questions
The tomato cheese ball tastes best within 3 days of making it.
Wrap the cheese ball in plastic wrap, shape it, and refrigerate it for up to 3 days. On the day of serving, roll it in paprika and place it on your serving platter; it can be chilled for up to a day. Before serving, let it sit at room temperature for at least 30 minutes to soften, and add the basil leaves just before serving so they stay fresh and vibrant.
More cream cheese recipes
- Jalapeno Cream Cheese Dip is creamy, spicy, cheesy and easy vegetarian hot dip perfect for game day or the Holidays, and has never failed to impress.
- These air fryer stuffed mushrooms with cream cheese are a quick and delicious cheesy appetizer for entertaining.
- Cinnamon Crisps with Cream Cheese Dessert Dip – an easy yet impressive sweet dip that’s perfect for parties and always a crowd favorite.
♡ Did you love this recipe? ♡
Be sure to give it ⭐️ rating and a comment below! Also, don’t forget to follow and tag us on TikTok, Facebook, Instagram, Pinterest,or YouTube with a photo of your finished dish!
Leave a Reply