holiday harvest cheeseboard
A recipe that isn't really a recipe...feel free to customize and explore!
Ingredients
pumpkin cheeseballs
- 16 oz cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tbsp fresh chives, chopped
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup Cheez-its
the cheeseboard
- assorted nuts, such as pecans or walnuts
- 2-3 wedges/blocks cheese (such as blue cheese, sharp cheddar, and cranberry goat cheese)
- assorted fruits, such as apples, pomegranates, and grapes
- assorted crackers and breads
- assorted honeys and jams/spreads
Instructions
pumpkin cheesebal
- In a large bowl, mix together the cream cheese, shredded cheddar, chives, parsley, dill, garlic, onion, and a pinch each of salt and pepper.
- Form the mixture into two balls and set onto two separate large pieces of plastic wrap. Wrap firmly, ensuring the whole ball is covered. Wrap one rubber band around the ball, then a second in the opposite direction. Wind one or two more on a diagonal until you achieve a pumpkin shape. Refrigerate at least an hour, or up to 2 days ahead.
- Add the Cheez-its to a food processor and blitz into a fine crumb. Pour onto a shallow bowl or plate. Roll the cheeseball in the crushed crackers to coat.
cheeseboard
- Arrange the cheeseballs in the center of the board, then surround with the other blocks, chunks, wedges, or slices of cheese. While the cheeses are cold, I like to slice some of them into triangles, rectangles or square chunks.
- Fill the spaces around the cheese with fruits, honey and jam bowls, and nuts. Fill in the gaps and the outer edges with crackers and bread slices. Serve the board with enough knives and spoons to slice and scoop, at room temperature.