Gruyere Pinecone Spread
This creamy spread combines Gruyere and Neufchatel cheeses, then cleverly creates cheesy pinecones with the mixture using toasted and sliced almonds.
Prep time15 min
Total time2hr 15min
ServingsMakes 30 servings, 2 Tbsp. spread and 16 WHEAT THINS each.
- 2 pkg. (8 oz. each) Neufchatel cheese, softened
- 1 env. (1 oz.) dry onion soup mix
- 4 oz. Gruyere cheese, shredded
- 1 cup almonds, toasted
- ¼ cup sliced almonds, toasted
- 6 sprigs fresh rosemary (5 inch)
- WHEAT THINS Original Snacks
- Beat Neufchatel cheese and dry soup mix in medium bowl until blended. Add shredded cheese; mix well.
- Divide cheese mixture in half. Shape each half into 5x2-1/2-inch oval that is slightly pointed at one end to resemble a pinecone. Place on serving plate, leaving spaces around sides of both pinecones. Insert nuts, at a slight angle and in horizontal rows, into cheese mixture as shown in photo.
- Tuck rosemary sprigs around pinecones to resemble tree branches.
- Refrigerate 2 hours. Let pinecones stand at room temperature 15 min. before serving to soften slightly.
- Serve with WHEAT THINS.
Prepare using shredded Emmental or Swiss cheese.
To prepare more than 2 hours ahead of time, shape cheese mixture into pinecone shapes but do not cover with nuts. Refrigerate up to 24 hours. Insert nuts into pinecones up to 2 hours before serving.
Nutrition Per Serving
|% Daily Value*|
|Total fat 13g|
|Saturated fat 3.5g|
|Trans fat 0g|
|Dietary fiber 4g|
|Total sugars 5g|
|Added sugars 4g|
|Vitamin A||6 %DV|
|Vitamin C||0 %DV|
|Vitamin D||0 %DV|