These cheese pumpkins are so cute, and they are not just for Halloween. They would be a perfect starter for Thanksgiving also! I paired them with Ritz Buttery Thin Munchables. I have never had these crackers before, but they are light and bite size, making them perfect for the strong cheddar taste of the pumpkins!
Cheesy Pumpkin Appetizer
(Makes 10 Pumpkins)
10 tablespoons Cheddar cold pack Cheese
2 teaspoons finely chopped Nuts
5 butter flavored Pretzel Sticks
10 pieces tiny fresh Parsley leaves
Chop up the nuts until very fine.
Scoop each tablespoon of cheese into a ball.
I wore gloves, and rolled the balls between my
hands to get the correct look.
Place the balls of cheese on a piece of wax paper
or parchment paper. Place in freezer for about 5 minutes,
so they can become firm.
Start scoring lines on the cheese balls,
so that they resemble pumpkins. Start
in the center, and draw a line from the top
to the bottom center. Do this about 7- 8 times
around each cheese ball.
Here is the completely scored cheese ball.
Snap each of the pretzel sticks in half. On each cheese ball,
place a parsley leaf at the top of the cheese. Take the
pretzel stick and insert it in the top of the cheese to
resemble the pumpkin stem. As you insert the pretzel,
grab a piece of the parsley to secure it as the pretzel goes in.
Tap the bottom of the cheese ball on the chopped
nuts. They should cover the bottom.
All done. Do this to each cheese ball.
If at any time the cheese becomes too soft to
work with, pop it in the freezer for about 5 minutes.
You can serve them all together on one plate,
or go for the homespun look, and serve on a
cutting board. You could put several on a cutting board.
That would look great! or,
a cheesy pumpkin on an fall inspired appetizer plate.
There is no wrong way!
You could also use cheese that is flavored, such as a
smoked cheddar or a port wine cheese. Of course, your favorite
crackers always fit this recipe!
Happy Halloween!!
Stop by later for more Halloween Happenings!
