*Thanksgiving Collection*
ACTIVE: 25 minutes
TOTAL: 2 hr 25 min (includes chilling)
SERVES: 12-15
8 oz cream cheese, softened
6 oz goat cheese, softened
1-1/2 TB nerves de Provence
1 clove garlic, minced
1 tsp Dijon mustard
+Kosher salt
3/4 cup slivered almonds, toasted and chopped
1 raisin
1 whole almond
1 small piece red bell pepper, zigzag cut
6 short, thin orange bell pepper slices
+Thin pretzel sticks
+Crackers, for serving
1. Mix cream cheese, goat cheese, herbes de Provence, garlic, mustard, and salt in a bowl. Roll into a ball and cover with plastic wrap; refrigerate 2 hours or overnight.
2. Pinch a walnut-size portion from cheese mixture and roll into a ball (for head). Refill remaining cheese into a ball and dredge well in chopped almonds. Set smaller ball onto larger ball.
3. Halve raisin and press into head for eyes. Press whole almond into middle for beak. Poke red pepper under beak for wattle. Press a few slivered almonds into top of head for feathers. Stick 2 clusters of 3 orange pepper slices together at base of ball for feet. Stick pretzels into turkey's back for tail feathers. Serve with crackers.
(Source: dash magazine- Great Balls of Cheese- Michelle Buffardi & photo also)
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