450gramscream cheese(2 x blocks at room temperature)
400gramsfeta
4teaspoonsdijon mustard
4teaspoonslemon juice
2teaspoonslemon zest
2teaspoonsbalsamic vinegar
2clovesgarlic, crushed
½cupdried cranberries
Ground black pepper to taste (be generous)
To decorate
½cupchopped fresh herbs (I used parsley & chives)
2Tablespoonsdried cranberries(or red pepper, finely chopped)
Fresh rosemary sprigs
Instructions
Line a ring cake tin with glad wrap and set aside. If you don't have a ring tin, you can place a small bowl upside down in the middle of the serving platter you will use and create the wreath around the bowl.
Pre-heat the oven to 180°C/350°F and place the pistachio nuts on a baking tray.
Bake for 8 minutes (keep a close eye on them around this time as they can burn quickly) and remove from the oven. Chop the nuts coarsely (or use a food processor) and set aside.
Using a stand or hand held mixer (or a bowl and wooden spoon) beat the softened cream cheese and feta until smooth. Add all remaining ingredients and combine.
Spoon the cheese ball mixture into the prepared tin. Spread into an even layer using light pressure to ensure the mixture holds together. Cover and place in the fridge for 3 hours (or longer) to chill.
Remove from the fridge, uncover and invert onto the serving plate. Use a spatula or knife to smooth the edges.
Sprinkle with the chopped fresh herbs and garnish with dried cranberries, red peppers or pomegranate arils (anything red) and fresh rosemary sprigs.
Serve with crackers or toasted bread. Cheese ball can be made 4 days in advance and stored in the fridge until needed.
Nutrition Facts
Christmas Cheese Ball Wreath
Amount per Serving
Calories
217
% Daily Value*
Fat
18
g
28
%
Saturated Fat
10
g
63
%
Cholesterol
57
mg
19
%
Sodium
409
mg
18
%
Potassium
100
mg
3
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin A
532
IU
11
%
Vitamin C
1
mg
1
%
Calcium
166
mg
17
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.