When tomatoes and parsley dress up a nutty cheese ball wreath, it's one of those appetizers people say is too pretty to eat. Until they do.
What You Need
Original recipe yields 24 servings
1 bunch Italian parsley, divided
4 green onions, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/4 cup chopped PLANTERS Pecans
1/4 cup chopped pistachios
4 cherry tomatoes, cut in half
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* Made with quality cheeses crafted in the USA.
Let's Make It
Chop enough parsley to measure 1/4 cup. Reserve remaining parsley and 1 onion top for later use. Finely chop remaining onions.
Beat cream cheese and shredded cheese with mixer until blended. Divide in half. Mix chopped onions with half the cream cheese mixture. Refrigerate both cream cheese mixtures several hours.
Cut 10-inch circle from sheet of parchment; place on large serving board or plate. Arrange reserved parsley sprigs around edge of parchment. Shape each cheese mixture into 24 (1-inch) balls; roll in nuts or chopped parsley. Arrange over parsley sprigs to resemble wreath.
Arrange tomatoes around wreath. Add green onion top to bottom of wreath for the ribbon.
Substitute seedless green and/or red grapes for the tomatoes.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.