Third Place, Polly McClure of Jefferson County, Bruschetta CheeseBall with Panko Coating
1 (15.2 oz.) Boursin garlic & fine herbs cheese
1 (8 oz.) package cream cheese, room temperature
1⁄4 cup sour cream
1 cup mozzarella cheese, shredded
1⁄2 cup finely grated Parmesan cheese
2 Roma tomatoes, seeded and chopped
1⁄2 cup finely chopped fresh herbs
1 tablespoon balsamic vinegar
1⁄4 teaspoon crushed red pepper flakes
1⁄4 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients in large bowl until well combined. Drop mixture onto large piece of plastic wrap, cover tightly and shape into ball. Chill overnight.
3/4 cup panko breadcrumbs
1 Tbsp. butter
1 tsp. dried basil
Melt butter in medium skillet over medium heat. Stir in crumbs and basil. Continue to stir constantly until panko crumbs are golden. Remove from heat and cool completely.
When ready to serve, remove cheese ball from refrigerator and evenly press cheeseball into coating mix. Serve with bagel chips or toasted baguette slices.