Cook’s notes
To make shaping easier, take the cream cheese out of the fridge after chopping the herbs and cutting the pomegranate open (or, if substituting nuts, after they have been toasted, chopped and cooled).
For best flavors, choose a combination of herbs that go well together. Dill, mint and scallions are used here but you may also use parsley or basil.
For the seasoning, cilantro lime salt was sprinkled over the chopped herbs. Lemon pepper seasoning should also be good. If unavailable, substitute plain salt and pepper with a pinch of granulated garlic.
If not serving immediately, assemble the cream cheese on a plate then cover with cling film. Peel off the cover, arrange crackers on the plate and serve cold.
Ingredients
- 2 tablespoons finely sliced scallions
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped dill
- ¼ teaspoon seasoning
- 250 grams cream cheese (8.8 oz) well chilled
- pomegranate seeds to garnish
- 1 slice carrot to garnish
- crackers to serve
Instructions
- Stir together the herbs and spread on a plate.
- Sprinkle in the seasoning.
- Discard the cream cheese wrapper, place the cold cheese on a sheet of cling film and wrap.
- Shape the cream cheese with your hands to resemble a Christmas tree.
- Unwrap the cream cheese directly into the herbs and roll until the surface is covered with the herbs.
- Place the herby cream cheese on a plate and press pomegranate seeds all over.
- Cut the carrot slice into a star and press on top of the cream cheese Christmas tree.
- Serve with crackers.
Coquito
