1 In a medium bowl, blend goat’s cheese and cream cheese. Spoon into a large piping bag with about a 1-in (2.5 cm) hole at tip. Set aside. 2 Lightly grease six 2½-in (6.25 cm) silicone domes. Place a 12-in (30 cm) length of plastic wrap over each dome and press into its sides, leaving remaining hanging over. 3 Pipe cheese mixture about a third of the way up each dome and smooth surface with the back of a spoon. 4 Spread 1 tbsp + 1 tsp (20 ml) pesto on top of cheese in each dome and smooth with the back of a spoon. 5 Pipe cheese over pesto to fill each dome, leaving ¼-in (0.6 cm) space on top. 6 Top 3 domes with diced olives, using a third of the olives for each, and gently press surface. Fold overhanging plastic wrap to cover each dome and freeze for 2 hours.

7 Unwrap surface of all cheese domes. Spread a thin layer of cheese mixture on top of domes without olives. Remove these domes from silicone moulds and discard plastic wrap. Place these domes face down on top of olive surface on other cheese domes, to form 3 globes. Gather plastic wrap lining each bottom dome to cover entire globe. Gently remove from silicone moulds and press domes together. Twist and secure plastic on top and place each globe back into a silicone mould. 8 Refrigerate for at least 2 hours before serving. Can be refrigerated for up to 2 days. 9 Unwrap each globe and decorate with herbs, as desired. Serve with crackers. Makes 3 cheese ornaments PAIRS WITH VEUVE DU VERNAY BRUT France $18.99 209023

Appie Holidays from page 28

ORNAMENTAL CHEESE 1 cup (250 ml) goat’s cheese ½ cup (125 ml) cream cheese, room temperature ½ cup (125 ml) sun-dried tomato pesto ⅓ cup (80 ml) diced pitted Castelvetrano olives sprigs fresh rosemary or thyme, to decorate crackers, to serve

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