A previous Thanksgiving I made a Pear pecan feta-cheddar cheese ball, and he next year I made Pomegranate Cheese Ball and it was a crowd pleaser. I obviously think Thanksgiving is a great time to make a cheese ball! lol.
That being said, we all know that Thanksgiving a heavy meal. I actually love Thanksgiving appetizers to help tied people over until the big fiesta begins, and so a light appetizer is perfect. Adding in fruit (like apples, pears, or pomegranates) really makes it lighter. However, you can always change it out for pecans or something else crunchy.
My favorite part? It’s Pumpkin-Shaped! Easily can serve it as a regular cheese ball, but who doesn’t love a little festivity (and having to make it the night before!) Enjoy!
8 ounces cream cheese, softened
2 cups extra-sharp Cheddar cheese shredded, divided
1 apple, peeled, cored and finely diced
1 green onion, green part only, diced (about 1/6 cup loosely packed)
2 tsp garlic salt
1 stem of a bell pepper
Crackers for serving
Combine the cream cheese, 1 1/4 cup cheddar, apple, scallion pieces, and garlic salt.
Coat a large piece of plastic wrap with cooking spray. Sprinkle about 1/4 cup of the cheddar onto the plastic wrap.
Top with cheese ball mixture.
Top that with the remaining cheddar cheese. Form into a ball. Double-wrap it in plastic wrap.
Use large rubber bands to form marks that look like a pumpkin. (I’ve had to use hair ties in the past, and that worked perfectly, but just make sure they aren’t too tight or too lose. You could also use kitchen twine.)
Refrigerate for at least 1-2 hours (or longer. I did it overnight.)
Before serving, remove rubber bands (can cut off) and plastic wrap.
Gently push the pepper stem into the “pumpkin” cheese ball.