Hands-On Time
30 Mins
Total Time
1 Hour
Yield
Makes 30 pumpkins
Joseph De Leo

How to Make It

Step 1

Line a baking sheet with parchment. In a food processor, pulse the Cheddar until finely ground; transfer half to a shallow bowl and refrigerate.

Step 2

Add the cream cheese, mustard, Worcestershire, ¼ teaspoon each salt and pepper to the remaining Cheddar in the food processor and pulse until combined.

Step 3

Drop the Cheddar and cream cheese mixture into mounds (about 2 teaspoons each) on the prepared baking sheet. Refrigerate until beginning to firm, about 15 minutes. Using your hands, form the mounds into balls.

Step 4

Remove the reserved Cheddar from the refrigerator. One at a time, roll the Cheddar balls in the ground Cheddar to coat. Dividing evenly, insert a celery stick in the top of each ball for a stem, pressing the ball down slightly to create a squat pumpkin shape; add the celery leaves. Serve with the crackers.

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Ratings & Reviews

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Reviews
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