- 1 lb. cream cheese, room temperature
- 2 cups crumbled Goat cheese
- 1/2 cup (about 10) dried apricots, chopped
- 2 tsp. jalapeño pepper, minced
- 1/2 cup Muirhead Apricot Jalapeño Jam
- 1/2 tsp. parsley, finely chopped
FOR GARNISH:
- 1/2 lb. whole raw almonds
- Rosemary sprigs
Stir cream cheese, crumbled goat cheese, jalapeño, apricot, apricot jalapeño jam and parsley in a bowl until well-mixed. Place cheese mixture onto a serving platter and form into a tapered oval shape to resemble a pine cone. Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
