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Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski Photo by: Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Pumpkin Cheese Ball

Shape the Cheddar and cream cheese mixture into the shape of a small pumpkin and add a broccoli stem to serve as the stem. Serve with fresh apple wedges for an autumn appetzier.

Southern Living OCTOBER 2002

  • Yield: 16 servings

Ingredients

  • 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) container chive-and-onion cream cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon ground red pepper
  • 1 broccoli stalk
  • Red and green apple wedges

Preparation

Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

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Pumpkin Cheese Ball Recipe

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