Almond Cheese Pinecone             



Ingredients:

2 pkg. (8 oz. each) cream cheese, softened
2 jars (5 oz. each) pasteurized process cheese spread with pimiento
1/2 lb. Blue cheese, crumbled
1/4 c. minced green onion
1/2 tsp. Worcestershire sauce
2 c. blanched whole almonds, toasted
pine sprigs for garnish
crackers

Method:
In large bowl with mixer at medium speed, beat cream cheese, cheese spread with pimiento and Blue cheese until smooth. With spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about one hour. On work surface with hands, shape cheese mixture into shape of large pinecone. Arrange on wooden board. 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, until all cheese is covered. Garnish pinecone with pine sprigs. Serve with crackers. Makes about 25 servings.