Spooky Cheese Ball Mask

Name: Spooky Cheese Ball Mask
Total time: 90 min
Yield: 2 servings
Ingredients: 1 plastic mask (craft store); 2 packages (3 oz each) prosciutto; 2 pimento-stuffed green olives; 24 oz cream cheese, softened; 6 oz shredded Cheddar cheese; 6 oz shredded Havarti cheese; 0.5 cup pitted green olives, chopped; 0.25 cup roasted red peppers, drained and chopped

Transform your Halloween party with this edible cheese ball mask, complete with prosciutto 'skin' and olive eyes. A tasty and terrifying appetizer!

Recipe Info

Prep Time

90 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories189kcal

carbohydrates1g

fat18g

protein7g

Appetizer American

Ingredients

1 plastic mask (craft store)

2 packages (3 oz each) prosciutto

2 pimento-stuffed green olives

24 oz cream cheese, softened

6 oz shredded Cheddar cheese

6 oz shredded Havarti cheese

0.5 cup pitted green olives, chopped

0.25 cup roasted red peppers, drained and chopped

Directions

Lightly coat the plastic mask with cooking spray. Line the mask with plastic wrap, pressing it down into the nose and eyes.

Set aside a few prosciutto slices; tear the rest into strips. Lay them on the mask to create 'muscle tissue', starting around the eyes, then cheeks, chin, and forehead.

Attach the green olives (pimento side down) for the eyes. Set aside the mask.

Combine cream cheese, Cheddar, Havarti cheeses, chopped olives, and roasted red peppers in a bowl. Mix well with an electric mixer or hands.

Scoop cheese mixture to form 'eyes' around each olive and continue surrounding the mask with more cheese mixture. Press gently into all crevices and fill around the mask. Refrigerate for at least 30 minutes.

Remove the mask and plastic wrap, inverting it onto a serving platter. Use reserved prosciutto to cover any cheese edges if needed before serving.