Almond Cheese Pinecone
- Crackers
- Pine sprigs for garnish
- 1/2 ts Worcestershire sauce
- 1/4 c Minced green onions
- 1/2 lb Crumbled blue cheese
- 2 c Blanched toasted whole
- Almonds
- 3 pk (8-oz ea) cream cheese
- Softened
- 2 Jars (5-oz ea) pasteurized
- Process cheese spread
- W/pimento
In a large bowl with mixer at medium speed, beat cream cheese, cheese
spread with pimento and blue cheese until smooth. With spoon, stir in green
onions and worcestershire sauce. Cover and refrigerate about one hour. On
work surface, with hands, shape cheese mixture into shape of large pine
cone. Arrange on wooden board. Beginning at narrow end of cone, carefully
press almonds about 1/4 inch deep into cheese mixture in rows, making sure
that pointed end of each almond extends at a slight angle. Continue
pressing almonds into cheese mixture in rows, with rows slightly
overlapping, until all cheese is covered. Garnish pinecone with pine
sprigs. Serve with crackers.
spread with pimento and blue cheese until smooth. With spoon, stir in green
onions and worcestershire sauce. Cover and refrigerate about one hour. On
work surface, with hands, shape cheese mixture into shape of large pine
cone. Arrange on wooden board. Beginning at narrow end of cone, carefully
press almonds about 1/4 inch deep into cheese mixture in rows, making sure
that pointed end of each almond extends at a slight angle. Continue
pressing almonds into cheese mixture in rows, with rows slightly
overlapping, until all cheese is covered. Garnish pinecone with pine
sprigs. Serve with crackers.
