1. Beat Neufchatel cheese and dry soup mix in medium bowl until blended. Add shredded cheese; mix well.
2. 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.
3. Tuck rosemary sprigs around pinecones to resemble tree branches.
4. Refrigerate 2 hours. Let pinecones stand at room temperature 15 min. before serving to soften slightly.
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Directions
1. Beat Neufchatel cheese and dry soup mix in medium bowl until blended. Add shredded cheese; mix well.
2. 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.
3. Tuck rosemary sprigs around pinecones to resemble tree branches.
4. Refrigerate 2 hours. Let pinecones stand at room temperature 15 min. before serving to soften slightly.