Cheese Spread Pinecone Food

PINECONE CHEESE SPREAD

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours. Let stand at room temperature 15 min. before serving to soften slightly.

CHEESE SPREAD PINECONE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Add the feta, mozzarella, onion and cayenne ; mix well. Cover and refrigerate for 2 hours or until firm., On a serving platter, form cheese mixture into a pinecone shape. Beginning at the narrow end, arrange almonds in overlapping rows. Add cinnamon stick and dill for the stem and pine needles. Serve with breadsticks, crackers and/or vegetables.

PINECONE-SHAPED SPREAD

Steps:

• In a bowl, combine the cream cheese, mayonnaise, bacon, onion, dill and pepper; chill. Form into two pinecone shapes on a serving platter. Beginning at the narrow end of each shape, arrange almonds in overlapping rows. Garnish with rosemary if desired. Serve with crackers or vegetables.

PINECONE SPINACH-CHEESE SPREAD

Steps:

• Process spinach, oil and garlic in food processor until well blended. Add next 3 ingredients; process until well blended.
• Shape into 4-inch oval on sheet of waxed paper.
• Insert nuts in rows to completely cover cream cheese mixture to resemble pinecone. Refrigerate 2 hours. Remove from refrigerator 15 min. before serving. Serve with crackers.

PINE CONE CHEESE BALL

Steps:

• Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
• Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
• Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.

CREAM CHEESE AND ALMOND PINECONE

Steps:

• In a 350 degree oven toast the almonds in a single layer on a cookie sheet.
• Meanwhile, combine the room temperature cheeses. Mound the cheese mixture onto the serving platter and shape into a pinecone shape with a spreading knife. Beginning at the bottom, pointed end of the pinecone begin placing the toasted almonds in rows, overlapping them slightly as you build the rows. The almonds should have the tapered end pointing downward. When it is done it will look like a huge pinecone. Decorate with silk leaves or a bow. Serve with an assortment of crackers and festive spreading knives.