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Pinecone Cheese Ball





Prep Time
45 mins

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.

Pinecone cheese ball




Courtesy of Meg Quinn
 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
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.