Pinecone Cheese Ball
Courtesy of Meg Quinn
Meg Quinn has been recognized on Instagram for her charcuterie skills, runs the blog Ain’t Too Proud To Meg, and is releasing a cheeseboard deck full of her favorite charcuterie boards. For the holiday season, she has shared with us her Pinecone cheese ball that is just as cool-looking as it is delicious.
How to Make It
1
Beat the cream cheese and soup mix in a medium bowl until fully combined. Fold in the shredded Swiss cheese.
2
Divide the cheese mixture in half. Shape each half into 5 × 2-1/2-inch ovals that are slightly pointed at one end.
3
Place both cheese ovals on a serving plate, leaving space around the sides.
4
Insert the whole almonds, at a slight angle and in horizontal rows, into one of the cheese pinecones. Insert the sliced almonds into the other.
5
Refrigerate for 2 hours, then let the pinecones stand at room temperature 15 minutes before serving. Tuck the rosemary sprigs and sugared cranberries around the pinecones to resemble mistletoe.
Ingredients
16 oz cream cheese (softened)
1 oz onion soup mix
4 oz Swiss cheese (shredded)
1 cup toasted almonds
¼ cup toasted almonds (sliced)
6 springs of fresh rosemary
Sugared cranberries
Directions
1
Beat the cream cheese and soup mix in a medium bowl until fully combined. Fold in the shredded Swiss cheese.
2
Divide the cheese mixture in half. Shape each half into 5 × 2-1/2-inch ovals that are slightly pointed at one end.
3
Place both cheese ovals on a serving plate, leaving space around the sides.
4
Insert the whole almonds, at a slight angle and in horizontal rows, into one of the cheese pinecones. Insert the sliced almonds into the other.
5
Refrigerate for 2 hours, then let the pinecones stand at room temperature 15 minutes before serving. Tuck the rosemary sprigs and sugared cranberries around the pinecones to resemble mistletoe.
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