Cheese Ball Dressed as a Pumpkin! by Lucy Burdette #Halloween

 

LUCY BURDETTE: For some reason, my Facebook feed seems to be full of videos of people making food. Actually, I know the reason—I can’t stop watching them and the more I watch, the more they send me. This pumpkin look-alike cheese ball was one of them, and I determined that I must recreate it for you. I made it for some friends and was so tickled when the wife thought it was a real mini-pumpkin:). This is my Halloween recipe, but it would work for thanksgiving too! It’s all in the presentation…

Ingredients

One package Boursin cheese, flavor of your choice

Sharp orange cheese—the more orange the better 

One stem from a bell pepper

Shape the Boursin into a ball. Grate the orange cheese finely. Roll the ball into the grated cheese so the entire surface is covered. You may have to tap the cheese into place with your fingers. 

Cover the ball of cheese with plastic wrap. Tie four pieces of string around it to make 8 indentations so it resembles the sections of a pumpkin. Refrigerate. Remove the cheese from the plastic wrap, and add the pepper stem on top. 

Make sure to take the cheese ball out of the fridge an hour or more ahead of party time, so it isn’t too crumbly to cut and serve.

Serve with crackers and vegetable slices (such as the pepper you sacrificed for the pumpkin!) Happy Halloween!

Lucy circa 1982

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. 

You can order that wherever books are sold. If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

Also follow Lucy on Facebook, and sign up for her mailing list right here.