Holiday Cheese Balls

Who says cheese balls have to be round? For your next party, try one of these holiday-themed shapes—complete with decorations—to give your cheese ball a festive look.
Episode: Season Eatings

From left, Katie Lee's Pinecone Cheeseball and Tree Cheeseball and Marcela Valladolid's Snowman Cheeseball are seen on the set of Food Network's The Kitchen, Season 8.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Tree Cheese Ball: Use your favorite recipe for your cheese ball base. Wrap it tightly in plastic wrap and leave it in the fridge for 3 to 4 hours to set. When set, remove the plastic wrap and form the ball into a cone shape (to look like a pine tree) with your hands. (You can oil your hands first for easier molding.) Roll the cone in a bowl of chopped fresh parsley. Add pomegranate seeds for ornaments and a star fruit slice for the tree topper! Add your favorite party crackers around the bottom of the tree.

Snowman: Split your cheese ball in half, with one half a little bigger than the other. Wrap each half in plastic wrap and leave it in the fridge for 3 to 4 hours to set. When set, remove the plastic wrap and roll both cheese balls in a large bowl of shredded white cheese. Place the larger cheese ball on a serving platter. Place the smaller cheese ball on top of the first. For eyes and a mouth, use black cloves. For the nose, use a carrot. For the hat, use pumpernickel bread cut into circles. Add your favorite party crackers around the base of the snowman.

Pinecone: Use your favorite recipe for your cheese ball base. Wrap it tightly in plastic wrap and leave it in the fridge for 3 to 4 hours to set. When set, remove the plastic wrap and mold it into an oval shape with a peak at the bottom. Use toasted pecans to create the pinecone, building from the peak to the base of the cone. Add rosemary or other fresh herbs to garnish.

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