PUMPKIN SHAPED CHEESE BITES

GOAT CHEESE BITES that look like cute little pumpkins.

I love a thoughtful cheeseboard. Putting these adorable cheese bites on a board alone would be enough. They are thoughtfully made, beautiful, and sophisticated all at the same time. They’re showstoppers. Pair these with my Pumpkin Baked Brie Bites and you can have a whole edible pumpkin patch (kinda obsessed with that idea … note to self)!

I should also mention that they are super easy to make. Really they are a no fuss, mix it all up in a bowl and roll it into a ball vibe. Everyone will think you spent hours on them when really with 15 minutes of active time and a minimum of 15 minute refrigerating time these could totally be a last minute addition to elevate your Halloween, Thanksgiving, or even Friendsgiving spread.

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PUMPKIN SHAPED CHEESE BITES

Yield: 6 Pumpkins

Author: Michelle Williams

Prep time: 15 MinInactive time: 15 MinTotal time: 30 Min

Ingredients

• Goat Cheese (5 ounces, room temperature)
• Shredded Cheddar Cheese (2 tablespoons)
• Pistachios (2 tablespoons, finely chopped + 6 extra pistachios left whole for the pumpkin stems)
• Salt (1/4 teaspoon)
• Pepper (1/4 teaspoon)
• Thyme Leaves (roughly 10 or so to add leaves to your pumpkin tops)

Kitchen Tools

• Small Mixing Bowl
• Fork or Mini Rubber Spatula
• 1 1/2 Inch Ice Cream Scoop
• Cling Wrap
• Thin Rubber Bands (12)
• Plate
• Toothpick

Instructions

TO MAKE YOUR PUMPKIN SHAPED CHEESE BITES

1. In your mixing bowl, combine your goat cheese, cheddar cheese, finely chopped pistachios, salt, and pepper. Mix together until you have an even texture.
2. Form your cheese mixture into a ball and then use your ice cream scoop to scoop 6 evenly sized balls. Roll each one into a perfect ball.
3. Rip cling wrap in squares just large enough to wrap each of your cheese balls without excess wrap falling off or piling up on it. Wrap each one of your cheese balls in its own piece of cling wrap.
4. Wrap two rubber bands around each cling wrap-wrapped cheese ball. Your first rubber band over it so that it looks like a plus sign (+). Wrap your second rubber band over your first in the shape of an "X". This will give you the rib lines of your pumpkin.
5. Place all of your pumpkins on a plate and refrigerate until hardened—at least 15 minutes.
6. Remove the rubber bands and cling wrap.
7. Stick one of your remaining whole pistachios in the top middle of each of your pumpkins. This will be the pumpkin stem.
8. Place your thyme leaves so that the little bit of stem touches the pistachio stem of your pumpkin. Use the tip of a toothpick to gently press the part of the thyme stem closest to your pumpkin stem in so that it looks like it's attached to the pumpkin stem.
9. Add to a cheese board or serve on a seasonal spread. Eat and enjoy!

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