This beautiful pinecone cheeseball has been on my to-do list since the summer! And you won’t believe just how easy it is to make. I’ve seen lots of these pinecone cheeseballs on Pinterest so I did a whole lot of experimenting to bring you the best shape, easiest instructions, and 3 scrumptious cheese ball flavors. This festive treat will be showing up on Christmas day along with a lovely spreading knife and some buttery crackers. Let’s make a pinecone cheeseball!
Now let’s make a pinecone good enough to eat!
Here are a few helpful things to know…
- most of the recipes for a pinecone cheeseball out there make very small cheeseballs. My recipe is for a nice large pinecone, one that is able to feed a group of people!
- shaping your cheeseball is the most important thing for a realistic looking pinecone. It should resemble a fat almond with one pointy end and the other end slightly flattened out.
- this cheeseball uses lots and lots of almonds.
- toast the almonds in a 350 degree oven for 5 minutes. They become pretty and brown and have a nuttier flavor
- many recipes tell you to stick the almonds into the cheeseball at an upward angle. If you want the cheeseball to be covered and not a lot of gaps, don’t do this. Lay them almost flat against the cheeseball.
- start adding almonds to the cheeseball at the tip of the pinecone. It really doesn’t look like a pinecone at first. Start at the tip of the pinecone and work either side to the edge. Start the next row right above the row before
- this is not hard at all!!!!
- make the cheese spread in a food processor
- garnish with fresh herbs and cranberries
You still have time to make this WOW factor appetizer! If you make it send me a picture!