Pumpkin Cheese Ball with Athenos Crumbled Feta Cheese
Bring some festive fall flavor to the table with this pumpkin-shaped cheese ball. Made with Athenos Crumbled Traditional Feta Cheese, it’s creamy, tangy, and a total crowd-pleaser—perfect for any autumn gathering.
INGREDIENTS
| 16 oz | cream cheese, at room temperature |
| 1 cup | Athenos Crumbled Traditional Feta Cheese |
| 2 tbsp | fresh parsley, minced |
| 2 tbsp | minced chives |
| 1/4 cup | chopped pecans |
| 1 tsp | garlic powder |
| 1/2 tsp | Kosher salt |
| 1 cup | shredded cheddar cheese |
| Bell pepper slices, for serving (reserve the stem) | |
| Crackers, for serving |
Method
-
- Add the cream cheese, feta cheese, parsley, chives, pecans, garlic powder, and salt to a medium mixing bowl. With a rubber spatula, mix all ingredients together until smooth, about 1-2 minutes.
- Lay out two sheets of plastic wrap onto the counter in the shape of an X and transfer the cheese mixture to the center. Tightly wrap up the cheeseball and form into the shape of a ball. Place into the refrigerator and refrigerate for 30-60 minutes or until the cheese ball is firm.
- Remove the plastic wrap and roll the ball in cheddar cheese shreds. Wrap again with plastic wrap and loosely tie the cheeseball with 4-6 pieces of kitchen twine, making the shape of a pumpkin. Refrigerate again for 30 minutes to allow the shape to set.
- Remove the twine and plastic wrap from the pumpkin. Garnish the top’s center with the stem of the bell pepper. Serve with bell pepper slices and crackers.
