Cheese Pinecones the Editors of Publications International, Ltd.
Makes 12 to 16 appetizer servings
|2||cups (8 ounces) shredded Swiss cheese|
|1/2||cup butter or margarine, softened|
|2||tablespoons dry sherry or milk|
|1/8||teaspoon ground red pepper|
|1||cup finely chopped blanched almonds|
|3/4||cup slivered blanched almonds|
|3/4||cup sliced almonds|
|1/2||cup whole almonds|
|Fresh rosemary sprig for garnish|
- Beat cheese, butter, milk, sherry and red pepper in medium bowl until smooth; stir in chopped almonds.
- Divide mixture into 3 equal portions; shape each into tapered oval to resemble pinecone. Insert slivered, sliced or whole almonds into each cone. Cover; refrigerate 2 to 3 hours or until firm.
- Arrange Cheese Pinecones on wooden board or serving plate. Garnish tops with rosemary. Serve with assorted crackers.
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