Pumpkin Cheese Plate
Can you tell I am a little over excited about Halloween this year? Look at these adorable little cheese pumpkins!
I love cheese. I know I say that about a lot of food [see Apple Cider Float post below] but it’s different with cheese. I mean I. really. love. cheese. It used to be my password when I called the cable company and had to confirm it was really me.
“And your password Miss?”
“Uh…. it’s cheese. Cheese is my password.” Ridiculous.
I love Swiss cheese on apples or with mustard, Stilton blue cheese with lavender honey, goat cheese with cranberry marmalade, St. Andre triple creme with … anything basically.
I could go on and on.
This easy Halloween party treat was a no brainer for a blog post. I might just have to make these with the apple cider floats at the beach too!
Shopping List (recipe from Betty Crocker)
About 8 tablespoons smoked Cheddar cold pack cheese (from 8-oz container), well chilled
finely chopped peanuts (I used pecans)
pretzel sticks, broken in half
tiny pieces fresh parsley leaves
Roll each tablespoon of cold pack cheese into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. (or nut of choice)
Just before serving, insert pretzel halves into cheese balls for pumpkin stems and place on a cracker. Decorate with parsley for leaves. Store in refrigerator.