Mini Cheeseball Pumpkins with Caramelized Garlic
These look great on any Thanksgiving or Halloween table! Very fancy looking, but so easy to make. (Prep time includes chill time.)
- Serves: 2 persons
- 2½ teaspoons butter
- 3tablespoons chopped garlic
- 1½ teaspoons white sugar
- 2cups shredded aged Cheddar cheese
- 1(8 ounce) package cream cheese, softened
- ¼cup chopped green onions
- ¼teaspoon garlic salt
- 1cup finely crushed cheese-flavored crackers (such as Pepperidge Farm® Goldfish)
- 12pretzel sticks
- 1small bunch fresh parsley, or to taste
Step 1Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
Step 2Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
Step 3Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.