I have made this cheese ball two years in a row for my Fall bible study snack. Everyone loves it and it is VERY cute! I serve it with carrots and celery and healthy gluten free crackers. I have made quite a few changes other than it's appearance, which remains the same as the original.
(Adapted from Paula Deen/Food Network TV.)
8 ounce package of light cream cheese(Adapted from Paula Deen/Food Network TV.)
4 ounces of crumbled GF gorgonzola cheese (or grated cheese of choice)
2 large blue corn tortilla chips*
1 whole peppercini pepper
small jar pimento stuffed olives
1 red bell pepper, cut into strips
2 cups finely shredded red cabbage
carrot stickscelery sticks
gluten free crackers
toothpicks
Beat cheeses together until smooth. Cover with plastic wrap and chill for at least two hours. Remove cheese from 'frig shape into a ball with your hands and place on a platter.
Skewer the peppercini with a toothpick to form the nose of the goblin. Press two of the olives into the head to form the eyes. (You could improvise here and have THREE eyes if you like!) Use two red bell pepper strips to make eyebrows on the goblin. Make toes in the front of the head with more green olives that are stuffed with more red pepper strips (see photo). Press carrot sticks unevenly into the head to form jagged teeth. Finally, press the shredded cabbage onto the head to form hair.
Place extra red pepper strips, carrots, celery, and crackers around the goblin for serving.
Add (blue) corn chip ears just before serving or the "ears" may become too soggy if you don't add them at the last.
Serves: Eight to ten.
Notes: *White chips pictured here were dyed green with a few drops of food coloring that were diluted and brushed onto the chips. Enjoy!
This recipe is from my newest cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:
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