This Christmas Wreath Cheeseball is a festive and delicious appetizer for the holiday season!
Hello everyone! Warning alert: it’s just a little bit more than a week left until Christmas! There’s no need to panic, though. Personally, I’ve been managing it well this year, and I hope so have you. As the matter of fact, I am going to share only two recipes next week and then enjoy the season, without the blogging part, for about a week. Don’t worry – I’ll be back after Christmas to share with your two delicious recipes for New Year’s Eve celebration.
Long story short, today we’re enjoying this scrumptious and super festive Christmas Wreath Cheeseball. Normally, I avoid figure-shaped recipes (Cookies are an exception. However, I am a not huge fan of bright colours and sprinkles on them either.) In my humble opinion, most these recipes in a shape of Christmas tree or Santa look a little childish (Not in a bad way childish). Also, I just don’t like the excessive manipulations and touching my food. However, when I saw the idea of making a cheeseball wreath, I immediately wanted to make it.
This Christmas Wreath Cheeseball doesn’t involve too many manipulations and decorations. Besides, it the combination of red and green just looks elegant and festive.
The flavour profile is simple yet delicious – dried cranberries and pecans. The addition of nutmeg and rosemary gives those holiday vibes. Finally, it’s decorated with chopped herbs and pomegranate arils which bring this Christmas look. It’s so easy to make with only one little thing to keep in mind. It might be a little challenging to transfer it from one plate to the serving one (Little cracks can be easily fixed, though). Alternatively, you can assemble it directly on a serving plate – just try to do this job as neatly as possible.
The result is delicious and impressive, and that’s the only one thing that matters, after all.
Cheers and see you next week.
- 2 cups grated cheddar (about 250 gr.)
- 450 gr. plain cream cheese (You can opt for with herbs and garlic), at room temperature
- ½ to 1 whole freshly grated nutmeg
- 1 tbsp. of fresh rosemary (chopped) and thyme, each
- 1/3 cup dried cranberries, roughly chopped
- 1 cup pecans, toasted and chopped (walnuts are fine, too)
- Ground pepper, to taste
- 1 tbsp. of honey (optional)
- 2/3 to 1 cup of washed and chopped herbs – use parsley, dill, their combination or other herbs (some chives would work)
- 1/2 cup pomegranate arils
- In a large bawl combine the cheddar and cream cheese, until combined.
- Stir in the cranberries, pecans, herbs, and spices, and if using – the honey. Mix until well incorporated.
- On a plate or board arrange the mixture shaping it into a wreath. Sprinkle with the herbs pressing them slightly into the cheese. Cover with plastic and let chill for about 30 minutes. Accurately transfer (Using a large spatula) the cheese wreath onto a serving board and garnish with the pomegranate. Alternatively, you can assemble it directly on a serving plate and just wipe the plate with some paper towel.