Holiday Ornament Cluster (Printable View)

Colorful cheese ball clusters coated in nuts and herbs, decorated with rosemary sprigs for holiday entertaining.

# What You'll Need:

→ Cheese Ball Mixture

01 - 8 oz cream cheese, softened
02 - 1 cup shredded sharp cheddar cheese
03 - 1 cup shredded mozzarella cheese
04 - 2 tablespoons fresh chives, finely chopped
05 - 1 tablespoon Dijon mustard
06 - 1/2 teaspoon garlic powder
07 - Salt and black pepper, to taste

→ Ornament Coatings (choose 3–4)

08 - 1/3 cup finely chopped pistachios
09 - 1/3 cup dried cranberries, finely chopped
10 - 1/3 cup poppy seeds
11 - 1/3 cup finely chopped parsley
12 - 1/3 cup finely chopped roasted red peppers
13 - 1/3 cup finely chopped walnuts

→ Decoration

14 - 12 small rosemary sprigs

→ Serving

15 - Assorted crackers or sliced baguette (optional)

# How To Make It:

01 - Combine cream cheese, cheddar, mozzarella, chives, Dijon mustard, garlic powder, salt, and black pepper in a medium bowl. Mix until smooth and fully incorporated.
02 - Divide the cheese mixture into 12 equal portions and roll each into a smooth ball.
03 - Place each coating ingredient in separate shallow bowls. Roll 3 to 4 cheese balls in each coating to create colorful clusters.
04 - Group the coated cheese balls in tight clusters of 3 or 4 on a serving platter to resemble hanging ornaments.
05 - Insert a small rosemary sprig into the top of each cluster to serve as a decorative hook.
06 - Serve immediately or refrigerate until ready. Optionally, accompany with assorted crackers or sliced baguette.

# Expert Advice:

01 -
  • They look absolutely showstopping on a platter but taste even better than they look, and honestly, that's not always the case with fancy appetizers
  • No cooking required means you can make them while managing a hundred other holiday prep tasks without breaking a sweat
  • The flavor combinations are endlessly customizable, so you can make them taste exactly how your crowd loves them
  • They're naturally gluten-free if you serve them without crackers, which solves the dietary restriction puzzle that always comes up
02 -
  • The cream cheese must actually be soft, not just room temperature—hard or cool cream cheese will create lumps that ruin the texture, and no amount of mixing fixes it
  • The coatings stick better if your cheese balls are cold, so if your kitchen is warm, pop them in the fridge for 10 minutes after rolling before you coat them
03 -
  • If your cheese mixture is too soft to hold a ball shape, add another ounce of cream cheese or a tablespoon of finely grated Parmesan—this firms things up without changing the flavor
  • Use a melon baller or small cookie scoop to portion the cheese consistently, which creates uniformity that looks more intentional and polished
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