Name: Holiday Cheese Ball Wreath
Ingredients: 1 lb cream cheese, at room temperature; 2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby; 2 tsp Worcestershire sauce; Kosher salt and freshly ground black pepper; ½ cup pickled piquante peppers, such as Peppadews, finely chopped; ½ cup fresh parsley leaves, finely chopped; ¼ cup finely chopped fresh chives; Crackers, sliced bread or crudites, for serving

Rating

Yields1 Serving

1 lb cream cheese, at room temperature

2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby

2 tsp Worcestershire sauce

Kosher salt and freshly ground black pepper

½ cup pickled piquante peppers, such as Peppadews, finely chopped

½ cup fresh parsley leaves, finely chopped

¼ cup finely chopped fresh chives

Crackers, sliced bread or crudites, for serving

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.

Ingredients