2 packages (8 ounce size) cream cheese, softened
2 jars (5 ounce size) process cheese spread with pimientos
1/2 pound blue cheese, crumbled
1/4 cup minced green onion
1/2 teaspoon Worcestershire sauce
2 cups blanched whole almonds, toasted
pine sprigs, for garnish
crackers
In a large bowl, with mixer at medium speed, beat cream cheese, cheese spread with pimiento and blue cheese until smooth. With a spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about 1 hour.
On a work surface, with hands, shape cheese mixture 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 mixture in rows, making sure that the pointed end of each almond extends at a slight angle.
Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all of the cheese is covered. Garnish with pine sprigs. Serve with crackers.
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reviews & comments
I made somthing similar last year for Christmas, but instead of a pinecone shape, I made it into a Tree. (sort of like a cone shape) Then sprinkled parsley flakes on it before putting on the sliced almonds. Just another way!
November 20, 2007
This is our family standard and is seasonal and excellent. Sliced almonds that are first toasted in the oven briefly are perfect for decorating. Actually, forget the processed cheese spread. Just the cream cheese and a good blue like Maytag with the seasonings are all you need
I have been making a similar recipe for over 25 years, although I love the addition of the bleu cheese. The presentation is wonderful at Christmas, but a great deal of the almonds get left behind because there are too many in proportion to the cheese spread. I am going to try sliced almonds this year. When I am taking this to someone's house, I cover it in plastic wrap and freeze it. This makes transporting it much easier and by the time the party starts, it is thawed.