Bite-sized mini cheese balls, when coated in crushed cracker crumbs and pushed down in the center to make a squat shape, are reminiscent of pumpkins. Serve them as is, or set them on thin crackers. You can make these up to a day in advance.
- Yield: 30 Pumpkins
- Preparation Time: 25 Minutes
- ½ lb (250 g) brick cream cheese, softened
- 1 cup (250 mL) cheddar cheese
- ¼ cup (60 mL) very finely chopped red onion
- ¼ cup (60 mL) walnut pieces, very finely chopped
- 2 tsp (10 mL) hot horseradish
- ½ tsp (2 mL) Worcestershire sauce
- ¼ tsp (1 mL) salt, or to taste
- ½ cup (125 mL) finely crushed orange-colored crackers
- 24 pieces green bell pepper, each ½ inch (1 cm) long and 1/8 inch (3 mm) wide
How to Make It
- Line 2 baking sheets with parchment paper. Place the cream cheese in a bowl and beat with an electric mixer until lightened. Mix in the cheddar cheese, onion, walnuts, horseradish, Worcestershire and salt. Lightly dampen your hands with cold water. Shape the cheese mixture into ¾-inch (2 cm) balls and set on one of the baking sheets.
- Place the cracker crumbs on a wide plate. Coat one of the cheese balls in the crumbs, gently pressing them on to help them adhere and shaping the ball so it has a nice round shape. Set it on the clean baking sheet. Repeat with the remaining cheese balls. Gently push down in the center of each cheese ball to give it a pumpkin shape. Make a stem by inserting a piece of green pepper into each cheese ball. Tent with plastic wrap and refrigerate at least 2 hours before serving.