Step 2: Shape the Cheese Ball
- Line a small plate or cutting board with plastic wrap.
- Transfer the cheese mixture to the center of the wrap.
- Using your hands or a spatula, shape the mixture into a tight ball about the size of a small grapefruit (roughly 4–5 inches in diameter).
- Wrap the ball completely in plastic wrap and refrigerate for at least 1 hour to firm up.
Step 3: Make the Olive Tapenade
- In a small bowl, combine finely chopped olives, red bell pepper, and red onion.
- Drizzle with olive oil and red wine vinegar.
- Stir well to combine, then taste and adjust seasoning. Add crushed red pepper if you like a little heat.
Tip: For an extra smooth coating, you can pulse the mixture briefly in a food processor.
Step 4: Coat the Cheese Ball
- Remove the cheese ball from the refrigerator and unwrap it.
- Place the olive tapenade on a flat plate.
- Roll the cheese ball in the tapenade until it is completely covered. Press lightly to help the mixture stick.
Step 5: Garnish and Serve
- Transfer the coated cheese ball to a serving platter.
- Sprinkle chopped parsley or extra shredded cheese on top for presentation.
- Serve with crackers, toasted baguette slices, or fresh vegetable sticks.
Pro Tip: This cheese ball tastes even better if you let it sit for 30 minutes at room temperature before serving—this allows the flavors to meld beautifully.
Why You’ll Love It
The Muffaletta Cheese Ball captures the essence of a New Orleans muffaletta without the sandwich hassle. Each bite offers a creamy, cheesy center paired with the salty, tangy crunch of olives and fresh vegetables. It’s visually stunning, easy to make ahead, and a guaranteed crowd-pleaser.
If you want, I can also make a version with step-by-step images to make it even easier to follow for your next party. That would turn it into a visually stunning guide!
Do you want me to do that?
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