Step 4: Make the olive topping
- In a small bowl, combine the chopped green and black olives, roasted red peppers, olive oil, and red wine vinegar.
- Mix until the olives and peppers are evenly coated with the oil and vinegar.
Step 5: Coat the cheese ball
- Spread the olive mixture evenly over the surface of the cheese ball. Press gently to make sure it sticks.
- For a more colorful presentation, you can sprinkle chopped parsley around the base of the cheese ball or on top.
Step 6: Chill and serve
- Wrap the Muffaletta Cheese Ball in plastic wrap and refrigerate for at least 1–2 hours. Chilling allows the flavors to meld and the ball to firm up.
- Serve with crackers, breadsticks, or slices of baguette for dipping.
Tips for the Perfect Muffaletta Cheese Ball
- Make ahead: This cheese ball can be prepared a day in advance for convenience.
- Adjust flavors: Add more garlic or a pinch of crushed red pepper if you like a spicier kick.
- Presentation: Serve on a festive platter with extra olives and roasted peppers for an attractive appetizer spread.
The Muffaletta Cheese Ball is a show-stopping appetizer with a creamy, cheesy base and a bold, savory olive topping. Its flavors capture the essence of New Orleans in a fun, shareable way. Once you try it, it’s sure to become a staple at your parties!
If you want, I can also make a version with a photo-ready step-by-step guide, showing exactly how it should look at each stage. That way, it’s super easy to follow visually. Do you want me to do that?
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