Here is a festive way to serve a cheeseball around the holidays!
- 1/2 cup cream cheese or Boursin
- 1/2 cup goat cheese
- 2 tsp dried herbs of choice
- Sprig of fresh rosemary
- Plain or Candied Pecans
Combine cheeses and dried herbs until smooth.
Spoon onto a piece of plastic wrap and wrap up. Use your hands to shape into a pinecone and refrigerate for 30 minutes.
Starting at tip of pinecone, press pecans into cheese, overlapping slightly if you can. Push the rosemary spring into the top to serve as the 'branch'.
Greek: replace goat cheese with crumbled feta, add 1/4 cup finely chopped marinated artichoke hearts, 1/2 lemon zested, 2 tsp fresh dill (use plain pecans)
Smoky: replace goat cheese with equal amount of grated smoked gouda, 1/2 tsp paprika (use plain pecans)
Tangy & Sweet: keep goat cheese or replace with GF blue cheese, 1-2 Tbsp fig spread (use plain or candied pecans)