Recipe: Almond Cheddar Pinecone (with variations)

ALMOND CHEDDAR PINECONE

16 oz. cream cheese, softened
1/2 lb. cheddar cheese, grated
6 Tbsp. Port
1/8 tsp. cayenne pepper
1/4 cup finely sliced green onion
2 cups Blue Diamond whole natural or blanched whole almonds, toasted*
Crackers of your choice

Combine first four ingredients, beat till smooth. Stir in green onions. Cover and refrigerate one hour.

Form cheese mixture into the shape of a large pinecone. Place on a serving plate.

Beginning at narrow end of cone, carefully press almonds about 1/4-inch deep into cheese mixture in rows, making sure that pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, till all cheese is covered.

Garnish pinecone with pine sprigs if desired. Serve with crackers.

*To toast almonds:
Bake almonds on an ungreased sheet in a 350 degree oven for 10-12 minutes, stirring often, till crisp and browned.

Variations:
- With the neutral base of cream cheese left unaltered, other cheeses can be substituted, such as Blue, Swiss or Goat cheese.
- Brandy and garlic can replace Port and green onions.

Servings: about 25
Source: Back Of The Box Gourmet