Tomato Cheese Ball

one tomato shaped cheese ball on a white platter.

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! Prep work takes only about 10 minutes, and you can put it together up to 3 days in advance.

Course Appetizer

Cuisine American

Keyword cheese ball

Prep Time 12

Cook Time 0

Total Time 12

Servings Servings

Calories 181kcal

Author Maria Doss

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

Cream Cheese: Use brick-style cream cheese, like Philadelphia, and avoid the tub variety.

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.

Nutrition