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“Pinecone” Cheese Ball


“Pinecone” Cheese Ball

Yields: 16 Servings

"Pinecone" Cheese Ball

This recipe originated from Southern Living and has become a pretty common appetizer in my house. I have made it for family get-togethers and shaped it as a ball, covered with chopped pecans, and then I shape it as a pinceone (as shown) for holiday gatherings. I am always asked for the recipe !

  • 8 ounces Garden vegetable cream cheese
  • 8 ounces Roasted garlic cream cheese
  • 4 ounces Sharp cheddar cheese
  • 3 Green onion
  • 2 cup Pecan halves
  • Fresh rosemary
  1. In a medium bowl, mix all cheeses and green onion together.
  2. For a ball shape: Chop the toasted pecans.
  3. Shape cheese mixture into a ball and roll the cheeseball into the nuts to completely cover ball.
  4. Serve with assorted crackers.
  5. For a pinecone shape as shown in picture: Leave pecan halves whole.
  6. Shape cheese mixture into an oval shape.
  7. Start at top of oval and start layering toasted pecans in rows, laying each row under the previous one.
  8. When cheese oval is covered, stick rosemary sprigs on top of pinecone as shown.
  9. Serve with assorted crackers.

Nutrition

  • Calories: 172
  • Fat: 17.0134921047 grams
  • Carbs: 2.76249529509 grams
  • Protein: 3.90623210992 grams

"Pinecone" Cheese Ball


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