1 lb(s) cream cheese, at room temperature
2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby
2 tsp Worcestershire sauce
Kosher salt and freshly ground black pepper
½ cup pickled piquante peppers, such as Peppadews, finely chopped
½ cup fresh parsley leaves, finely chopped
¼ cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving
1. Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
2. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
3. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.
Tips and Substitutions
Special equipment: a small (6-cup) Bundt pan
Source and Credits
Copyright 2015 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen