By Eileen Majors
Serve with a small knife on board the platter. Serve with crackers of your choice. Wheat Thins are good.
This recipe makes 1 large or 2 small cheese ball pinecones.
One 8 oz. package of cream cheese
2 cups grated extra-sharp cheddar
2 tablespoons mayonnaise
1 tablespoon minced garlic
2-3 dashes of hot pepper sauce or Tabasco
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Approximately 1-1/2 cups roasted, unsalted almonds
2-4 nice sprigs of fresh rosemary
Mix ingredients until smooth. Shape into pinecone shape(s). Starting at bottom with pointed side of cheese ball at the top, begin placing almonds next to each other from the bottom, all almonds facing the tip of the pinecone. Place one row at a time. It is okay to leave a little space between the almonds.
Garnish the top of the plate with fresh rosemary and cherry tomatoes for a festive dish.
Note: If you use pine boughs as we did, to dress up the plate, make sure you have enough rosemary to keep the scent (and flavor) of pine distanced AWAY from your cheese ball.