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Roasted Garlic Asiago Cheese Ball

This creamy and savory cheese ball combines tangy cream cheese with nutty Asiago and mellow roasted garlic, making it an impressive appetizer for any gathering.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cheese Ball Ingredients
  • 8 oz cream cheese, softened Use full-fat for best texture.
  • 1 to 1 1/4 cups shredded Asiago cheese Use freshly shredded for melt and flavor.
  • 2–3 tablespoons mayonnaise or sour cream Mayo for tang, sour cream for a fresher note.
  • 1 head garlic (roasted) Or 3–4 cloves roasted garlic from a jar.
  • 1 teaspoon lemon zest Brightens the mixture.
  • 1/2 teaspoon kosher salt Adjust according to taste.
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons chopped fresh parsley
  • 1–2 tablespoons chopped fresh chives
Optional Coating
  • as needed Chopped toasted walnuts, pecans, crispy bacon bits, or extra shredded Asiago
To Serve
  • as needed Crackers, sliced baguette (crostini), or vegetable sticks

Method
 

Preparation
  1. Preheat oven to 400°F. Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until cloves are soft and golden. Let cool slightly, then squeeze the cloves out and mash.
  2. Beat the cream cheese in a bowl until smooth and lump-free. Add the mayonnaise or sour cream and mix until fully combined.
  3. Fold in the shredded Asiago, mashed roasted garlic, lemon zest, salt, pepper, parsley, and chives. Taste and adjust seasoning.
  4. Spoon the mixture onto plastic wrap, shape into a tight ball or log, wrap it snugly, and chill for at least 30 minutes to firm up.
Coating and Serving
  1. Unwrap and roll the cheese ball in your chosen coating, pressing gently so it adheres.
  2. Place on a platter with crackers, crostini, or vegetable sticks. Let rest at room temperature for 15–20 minutes before serving.

Notes

This cheese ball keeps well in the refrigerator for 4–5 days. Freeze up to 2 months, thaw in the refrigerator overnight, then let rest at room temperature before serving.