In a large mixing bowl, combine softened cream cheese, Boursin, mozzarella, Parmesan, sun-dried tomatoes, fresh basil, 1 teaspoon balsamic vinegar, garlic powder (or minced garlic), red pepper flakes if using, and a pinch of kosher salt and black pepper. Mix until evenly combined.

Fold in the seeded, finely diced tomatoes just until distributed. If tomatoes are very juicy, blot with a paper towel first to avoid thinning the mixture.

Transfer the mixture onto a piece of plastic wrap. Gather the wrap around the mixture and shape into a tight ball. Refrigerate until firm, at least 2 hours.

Meanwhile, make the coating: In a skillet over medium heat, melt the butter. Add panko breadcrumbs and cook, stirring constantly, until golden and crisp, about 4–5 minutes. Transfer to a plate and cool completely.

Stir the chopped sun-dried tomatoes and chopped basil into the cooled panko to make the coating.

Unwrap the chilled cheese ball and place it into the coating. Roll and gently press until the entire surface is evenly covered.

Transfer to a serving plate. Garnish with additional diced tomatoes and basil ribbons, and drizzle with balsamic glaze if desired.

Serve with toasted baguette slices, crostini, or crackers. For best texture, let the cheese ball stand at room temperature for 15–20 minutes before serving.