This recipe originated from Southern Living and has become a pretty common appetizer in my house. I have made it for family get-togethers and shaped it as a ball, covered with chopped pecans, and then I shape it as a pinceone (as shown) for holiday gatherings. I am always asked for the recipe !
In a medium bowl, mix all cheeses and green onion together.
For a ball shape: Chop the toasted pecans. Shape cheese mixture into a ball and roll the cheeseball into the nuts to completely cover ball. Serve with assorted crackers.
For a pinecone shape as shown in picture: Leave pecan halves whole. Shape cheese mixture into an oval shape. Start at top of oval and start layering toasted pecans in rows, laying each row under the previous one. When cheese oval is covered, stick rosemary sprigs on top of pinecone as shown. Serve with assorted crackers.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 16|
|Calories from Fat: 153 (89%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 23mg||7 %|
|Sodium 90mg||3 %|
|Potassium 90.1mg||2 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.4g|
|Protein 3.9g||6 %|
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Calories per serving: 172
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