Cheese Wreath Recipes

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HOLIDAY CHEESE WREATH



Holiday Cheese Wreath image

Put together an easy and festive Holiday Cheese Wreath party appetizer by arranging cubes of cheese in a ring, accenting with cherry tomatoes and a garland of rosemary, and finishing off with a bell pepper bow!

Provided by Samantha Skaggs

Categories     Appetizer

Time 15m

Number Of Ingredients 7

8 ounces cheddar cubes
8 ounces Colby Jack cubes
8 ounces Monterrey Jack cubes
8 ounces Swiss cubes
Approximately 10 cherry tomatoes
1 red bell pepper
Sprigs of fresh rosemary

Steps:

  • On a 10- to 12-inch diameter plate, arrange cheese cubes into a wreath shape. Arrange tomatoes on top like ornaments. Use sprigs of rosemary to surround and accent wreath.
  • Cut pepper in half and remove seeds and membranes from one half. Lay seeded pepper half face-down on cutting board and use a small, pointy knife to cut out the head of a bow. Place pepper bow at the base of the wreath. Cut two straight pepper strips and slide under the bow head to resemble ribbons hanging down.

Nutrition Facts : Calories 151 kcal, Carbohydrate 1 g, Protein 10 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOLIDAY CHEESE BALL WREATH



Holiday Cheese Ball Wreath image

Bring your outdoor holiday wreath inside with this festive and easy cheeseball. Use a small Bundt pan to form a wreath shape, or roll the mixture into a ball or log. For a cheeseball worthy of any big gathering, skip the Bundt pan and colorful garnish and roll the ball in toasted sliced almonds instead.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 16 to 20 servings

Number Of Ingredients 8

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

Steps:

  • 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 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.

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