Festive Wreath Graze Board on San Antonio Living Show
Whether I’m in Louisiana or visiting family in San Antonio, I enjoy cooking with my mother and my extended family. I made this crowd pleasing appetizer with my mother, and the recipe was featured on the San Antonio Living Show. This festive graze board is my twist on a cheese ball that is shaped into pine cones and into a ring that serves as the foundation for the wreath. You’ll top the cheesy dip foundation with clusters of prosciutto, salami and your choice of toppings to create a festive edible wreath. I added candied thyme pecans from my cookbook Entertain Effortlessly Gift Deliciously for a sweet, salty and spicy option. I’d love to see your version, and you can share it with me on Instagram @y_delicacies. Enjoy!
CLICK HERE to view the San Antonio Living feature of my festive wreath graze board.
Festive Wreath Graze Board
Servings: 6-8
YDelicacies.com
Yvette Jemison
16 ounces cream cheese, softened
1 Tablespoon Worcestershire sauce
1 ½ teaspoons garlic powder
1 teaspoon poppy seeds
2 cups grated cheddar cheese
½ cup green onions, sliced
½ cup whole almonds, (about 3 oz.)
fresh bay leaves or rosemary for garnish
3 ounces thinly sliced hard salami or genoa salami
3 ounces prosciutto
Additional toppings: green olives, marinated artichoke quarters, pearl mozzarella, red bell pepper slices, pickled snap peas, candied thyme pecans , and crackers for serving.
1. Mix the cream cheese, Worcestershire sauce, garlic powder and poppy seeds in a medium bowl until well combined. Add the cheese and onions and stir until combined.
2. Remove a ¼ cup scoop of the cheese dip and shape into a teardrop shape. Repeat with a second ¼ cup scoop of the cheese dip. Starting at the point of the teardrop, cover the top with almonds by inserting the wide end of the almonds into the cheese teardrop, slightly overlapping the almonds. Repeat with the second teardrop shape, to create 2 pine cone shapes.
3. Place the pinecone shapes on a serving platter and garnish with fresh bay leaves or rosemary
4. Scoop the remaining cheese dip onto the serving platter in a ring shape. Lightly moisten your hands with water and shape the cheese mixture into an evenly distributed ring shape.
5. Place the salami and prosciutto, gathered in small clusters, evenly spaced around the ring. Fill in the remaining exposed cheese dip with the additional toppings. Refrigerate until ready to serve. Serve with crackers.
