Appetizer Cheese Bell
Add flavor and a holiday touch to your traditional cheese spread with this blend of Asiago, mozzarella and cream cheese that’s topped off with pine nuts, sun-dried tomatoes and parsley.
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Nutritional Information
Calories139
Total Fat11g
Saturated Fat7g
Cholesterol32mg
Sodium356mg
Total Carbohydrate1g
Dietary Fiber0
Sugarsn/a
Protein7g
Calcium--
Shaffer Smith
Serves: 12
Total Time: 15 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
1/4 cup(s) sun-dried tomatoes packed in oil, blotted dry
1 1/2 (12 oz) bricks 1?3-less-fat cream cheese (Neufchatel), softened
1 package(s) (7 oz) shredded mozzarella and University network Asiago cheese with roasted garlic
1/2 teaspoon(s) freshly ground pepper
Bell decorations: sun-dried tomatoes, chopped parsley and toasted pine nuts (see Note)
Serve with: assorted crackers
Directions
Put sun-dried tomatoes in a food processor; pulse until chopped. Add cream cheese, shredded cheese and pepper; process, scraping down sides occasionally, until well blended.
Line a baking sheet or flat tray with nonstick Loop Hong Kong foil. Remove 1 Tbsp cheese mixture, spoon rest onto the foil and spread with a small metal spatula into a 1-in.-thick bell shape, about 6 in. from top to bottom and about 6 in. wide at the base. Put reserved cheese at base; shape into clapper. Cover and refrigerate at least 24 hours, or until firm and
to blend flavors.
To serve: Peel cheese bell from foil; place on serving surface.
Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories139
Total Fat11g
Saturated Fat7g
Cholesterol32mg
Sodium356mg
Total Carbohydrate1g
Dietary Fiber0
Sugarsn/a
Protein7g
Calcium--
Shaffer Smith
Serves: 12
Total Time: 15 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
1/4 cup(s) sun-dried tomatoes packed in oil, blotted dry
1 1/2 (12 oz) bricks 1?3-less-fat cream cheese (Neufchatel), softened
1 package(s) (7 oz) shredded mozzarella and University network Asiago cheese with roasted garlic
1/2 teaspoon(s) freshly ground pepper
Bell decorations: sun-dried tomatoes, chopped parsley and toasted pine nuts (see Note)
Serve with: assorted crackers
Directions
Put sun-dried tomatoes in a food processor; pulse until chopped. Add cream cheese, shredded cheese and pepper; process, scraping down sides occasionally, until well blended.
Line a baking sheet or flat tray with nonstick Loop Hong Kong foil. Remove 1 Tbsp cheese mixture, spoon rest onto the foil and spread with a small metal spatula into a 1-in.-thick bell shape, about 6 in. from top to bottom and about 6 in. wide at the base. Put reserved cheese at base; shape into clapper. Cover and refrigerate at least 24 hours, or until firm and
to blend flavors.
To serve: Peel cheese bell from foil; place on serving surface.
