HERBED TURKEY CHEESE BALL

By á-25967

Ingredients

• 8 OZ CREAM CHEESE, SOFTENED
• 6 OZ GOAT CHEESE, SOFTENED
• 1 1/2 TBSP HERVES DE PROVENCE
• 1 CLOVE GARLIC, MINCED
• 1 TSP DIJON MUSTARD
• KOSHER SALT
• 3/4 CUP SLIVERED ALMONDS, TOASTED AND CHOPPED
• 1 RAISIN
• 1 WHOLE ALMOND
• 1 SMALL PIECE RED BELL PEPPER, ZIGZAG CUT
• 6 SHORT, THIN ORANGE BELL PEPPER SLICES
• THIN PRETZEL STICKS
• CRACKERS FOR SERVING

Preparation

Step 1

1. MIX CREAM CHEESE, GOAT CHEESE, HERBES, GARLIC, MUSTARD, AND SALT IN A BOW. ROLL INTO A BALL AND COVER WITH PLASTIC WRAP; REFRIGERATE FOR TWO HOURS OR OVERNIGHT.

2. PINCH A WALNUT-SIZE PORTION FROM CHEESE MIXTURE AND ROLL INTO A BALL (FOR THE HEAD). REROLL REMAINING CHEESE INTO A BALL AND DREDGE WELL IN CHOPPED ALMONDS. SET SMALLER BALL ONTO LARGER BALL.

3. HALVE RAISIN AND PRESS INTO HEAD FOR EYES. PRESS WHOLE ALMOND INTO MIDDLE FOR BEAK. POKE RED PEPPER UNDER BEAK FOR WATTLE. PRESS A FEW SLIVERED ALMONDS INTO TOP OF HEAD FOR FEATHERS. STICK 2 CLUSTERS OF 3 ORANGE BELL PEPPER SLICES TOGETHER AT BASE OF BALL FOR FEET. STICK PRETZELS INTO TURKEY'S BACK FOR TAIL FEATHERS. SERVE WITH CRACKERS.