Pinecone Shaped Blue Cheese Spread 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.

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.

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.

PINECONE CHEESE SPREAD

Steps:

• Place cream cheese, shredded cheese and mustard in food processor or blender container; cover. Process until well blended; stir in chilies.
• Place on a sheet of wax paper; shape into 4-inch oval to resemble a pinecone.
• Insert almonds in rows to completely cover cream cheese mixture.
• Cover and refrigerate at least 2 hours or until firm.
• Let stand at room temperature 15 minutes before serving.
• Serve as a spread with crackers.

BLUE CHEESE SPREAD

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

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.