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Stir together cheddar and cream cheese and divide in half. Mix one half of cream with the pesto and the other half with the onion, mustard and Tabasco. Season each half to taste and cover separately with plastic wrap. Refrigerate, covered, 4 hours or until firm enough to shape. Line a cookie sheet with aluminum foil and place both preparations on the sheet. Shape each half into a cone to look like a pine tree. Refrigerate.
Two hours before serving, roll each cone in parsley pressing evenly. Press pine nuts onto to trees in string form (garlands). Press diced pepper onto tree (ornaments).
Top each tree with a star, cut from the cheese slice. Refrigerate until serving.
Serve with crackers, toasts or toasted pita bread.
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