October is National Pumpkin month, but we think such a beautiful fruit should get more than just one month of notoriety. So smile, say cheese, and make your own yummy appetizer for any holiday get-together.
Cheese Ball Pumpkin
4 ounces crumbled feta or blue cheese
4 ounces shredded sharp cheddar or pepper jack cheese
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
½ tsp. onion powder
The stem of a green bell pepper
Place all the cheeses in a large bowl and let soften to room temperature.
When cheese is soft, add Worcestershire and mustard. Blend with electric mixer or food processor on low speed. Scrape bowl and beat blended mixture on medium speed 1 or 2 minutes more until well mixed (do not over-beat).
Turn the mix onto plastic wrap. Pull the wrap up and secure with a twist tie. Shape the wrapped mixture into a ball. Score the pumpkin “ribs” onto the cheese ball with your fingertip or a flat knife.
With the plastic in place, set the cheese ball in a bowl and refrigerate for 4 hours or overnight.
Before serving, sprinkle with paprika and add a bell pepper stem to top.
Keep refrigerated until the crowd arrives, then serve with assorted crackers.
Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates everyday, especially those without hurricanes.