My post for today doesn't contain pumpkin, but you make it into the shape of a pumpkin. It comes out of the October, 2009 issue of Southern Living, and is called The Great White Pumpkin Cheese Ball. The recipe calls for all extra-sharp white Cheddar cheese, but the footnote states that for the photo, they used both orange and white, and I love the look of it. I am going to try it using low-fat cheeses to see how it holds up, but I think it should do fine. And I might just add a touch of crushed red pepper to give it more pizzazz. This looks like a very cute addition for your Halloween party table and the best part is that you can make it up to 2 days ahead of serving!
THE GREAT WHITE PUMPKIN CHEESE BALL
Makes 12 Appetizer Servings
2 10-oz blocks extra-sharp white Cheddar cheese, shredded (I am going to use the low-fat shredded packages for testing)
1 8-oz package cream cheese, softened (I am using Philly Neufchatal)
2 4-oz goat cheese logs (also low-fat)
1/2 tsp. pepper
Braided pretzel, grape vine and leaf (or use something similar from the craft store)
Crackers and assorted vegetables
Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with a metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips (to resemble the lines of a pumpkin). Press pretzel into top of cheese ball to resemble a pumpkin stem and place leaf and vine beside pretzel. Serve with crackers and assorted vegetables. If making ahead, decorate with stem and vine right before serving.