• Almond Cheese Pinecone

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    • 2 pkt (8 ounce) cream cheese, softened
    • 2 jar (5 ounce) process cheese spread with pimientos
    • 1/2 lb Blue cheese, crumbled
    • 1/4 c. Chopped green onion
    • 1/2 tsp Worcestershire sauce
    • 2 c. Blue Diamond blanched whole almonds, toasted Pine sprigs, for garnish Crackers


    1. In a large bowl, with mixer at medium speed, beat cream cheese, cheese spread with pimiento and blue cheese till smooth. With a spoon, stir in green onions and Worcestershire sauce. Cover and chill about 1 hour.
    2. On a work surface, with hands, shape cheese mix into the shape of a large pinecone. Arrange on a wooden board. Beginning at the narrow end of the pinecone, carefully press almonds about 1/4 inch deep into cheese mix in rows, making sure which the pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mix in rows, with rows slightly overlapping, till all of the cheese is covered. Garnish with pine sprigs. Serve with crackers.

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