Holiday Cheese Ball Wreath
Total: 1 hr 15 min (includes chilling time)
Active: 15 min
Yield: 16 to 20 servings
Ingredients:
1 pound cream cheese, at room temperature
2 cups shredded firm cheese, such as Cheddar, pepper Jack, or Colby
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
1/2 cup fresh parsley leaves, finely chopped
1/4 cup finely chopped fresh chives
Crackers, sliced bread, or crudites, for serving
Directions:
Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt, and a few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer, and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread, or crudites.
Recipe courtesy of Food Network.com
