Dyan shared with us some fun appetizers. We learned how to make a Christmas Tree Cheese Ball and Holiday Skewers.
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Cheese Ball Christmas Tree
Ingredients:
16 oz (2 bricks) Neufchatel cream cheese
2 cups shredded cheddar cheese
1 tsp hot sauce
1 tsp Worchestershire
½ t garlic powder
2 green onions, chopped
2/3 cup pistachios
¼ cup parsley and/or baby spinach
Dried cranberries & dried pineapple
Wheat crackers
Nut crackers
Broccoli
Grape tomatoes
Directions:
Place cream cheese in a large food processor and mix until smooth. Add cheese, green onion, hot sauce, Worcestershire sauce, and garlic powder and mix well to combine. Scrape down the sides of the bowl a t least once and continue mixing. Note: if you do not have a large food processor, you can also do this in a large bowl with a hand mixer.
Dump the mixture onto a sheet of plastic wrap. Fold the wrap around the cheese and form into a cone shape (this will be your “tree”). Refrigerate this for at least a few hours or overnight (you could also freeze at this point). While tree is in fridge, add pistachios and parsley/spinach to a small food processor and pulse. You want small bits that will stick to the cheese. Pour the nut mixture onto another sheet of plastic wrap or large plate/board and spread into an even layer. Unwrap the cooled cheese tree and roll into the nut mixture. Use your hands to press the mixture into the cheese to ensure the entire tree is coated. Place upright onto your serving dish. Use the dried cranberries (or pomegranate seeds) to “decorate” your tree. Add one dried pineapple chunk to the top for your star.
Serve with crackers and vegetables or anything else you want to dip in cheese!
Holiday Skewers
Ingredients:
Cherry tomatoes
Bocconcini mozzarella balls
Pepperoni stick cut into bite-size pieces
Basil
Spinach
Balsamic vinegar & extra virgin olive oil
Directions:
Using a small wooden skewer, start with a cherry tomato, add basil/spinach, followed by a bocconcini, basil/spinach, pepperoni piece, basil/spinach, bocconcini, basil/spinach, and end with the cherry tomato. These can be served at room temp or
chilled. To serve, drizzle with a mix of balsamic vinegar & extra virgin olive oil, or use as a dip.
