Muffuletta Cheese Ball
If you love the bold, zesty flavors of a classic New Orleans muffuletta, this Muffuletta Cheese Ball is about to become your new favorite party appetizer. It’s creamy, savory, dotted with chopped capicola, salami, provolone, and packed with that tangy olive salad that makes a muffuletta a muffuletta.
It’s the kind of appetizer that disappears fast, perfect for Mardi Gras, game day spreads, potlucks, or any gathering where snacking is mandatory. Even better? You can make it ahead, chill it, and roll it in even more olive salad right before serving for the prettiest presentation.
Why You’ll Love This Muffuletta Cheese Ball
- Packed with authentic muffuletta flavor, meats, provolone, olives, oregano… it’s all in there.
- Make-ahead friendly, which makes hosting so much easier.
- No-fuss ingredients: everything comes together in one bowl.
- Perfect for feeding a crowd and looks gorgeous on a snack board.
- Versatile: great with crackers, crostini, toasted bread, or even stuffed into celery sticks.
Ingredients
- Cream cheese
- Mozzarella cheese
- Capicola
- Genoa salami
- Provolone cheese
- Green onions
- Olive salad (finely chopped + roughly chopped)
- Ground mustard
- Garlic powder
- Dried oregano
- Toasted sesame seeds
For Serving
- Crackers
- Toasted baguette slices
- Crostini
- Veggies for dipping
How To Make A Muffuletta Cheese Ball
1
Mix the Base
In a large bowl, combine the cream cheese, shredded mozzarella, chopped capicola, salami, provolone, green onions, ground mustard, garlic powder, oregano, ¼ cup finely chopped olive salad, and 1 tablespoon toasted sesame seeds.
Mix well until everything is evenly distributed.
2
Shape the Cheese Ball
Scoop the mixture onto plastic wrap, form it into a ball, and wrap tightly.
Refrigerate at least 1 hour to firm up.
3
Roll and Coat
Before serving, roll the cheese ball in the remaining chopped olive salad and 2 tablespoons toasted sesame seeds.
Press gently so it sticks.
4
Serve
Chill until ready to use. Serve with crackers, crostini, toasted baguette rounds, or sturdy veggies.
Tips for Success
- Soften the cream cheese, cold cream cheese won’t mix smoothly.
- Chop the meats small so every bite tastes balanced.
- Make it ahead,chilling deepens the flavors.
- Don’t skip the sesame seeds, they add the classic muffuletta touch.
- Drain the olive salad well to prevent excess moisture.
Muffuletta Cheese Ball
Ingredients
- 8 ounces cream cheese softened
- 1 cup shredded mozzarella cheese
- 6 slices hot capicola finely chopped
- 6 slices Genoa salami finely chopped
- 6 slices provolone cheese finely chopped
- ¼ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 tablespoon green onions thinly sliced
- 1¼ cups olive salad divided (¼ cup finely chopped, 1 cup roughly chopped)
- 3 tablespoons sesame seeds toasted (divided)
Instructions
- In a large mixing bowl, combine the cream cheese, mozzarella, capicola, salami, provolone, green onions, ground mustard, garlic powder, oregano, ¼ cup finely chopped olive salad, and 1 tablespoon toasted sesame seeds.
- Mix well until fully combined and evenly distributed.
- Scoop the mixture onto a sheet of plastic wrap and shape it into a ball. Wrap tightly and refrigerate for at least 1 hour to firm up.
- Before serving, roll the cheese ball in the remaining 1 cup roughly chopped olive salad and 2 tablespoons toasted sesame seeds, pressing gently so it adheres.
- Serve chilled with crackers, crostini, or toasted bread rounds.
