Wellington™ Stoned Wheat Water Crackers, just the corners
Cheese Ball Brain:
1 ball Mozzarella Pearls
1 Tablespoon Red Pesto
1 block Sharp Cheddar Cheese, cut into rounds
4 Pimento Stuffed Green Olives, sliced
Wellington™ Round Wheat Water Crackers
Cheese Ball Pumpkin
4 ounces Cream Cheese
3 Tablespoons Red Pesto
To make the cheese ball monsters, mix together the goat cheese and black pepper then use a small cookie scoop to form into balls. Roll the balls in finely chopped pumpkin seeds then add the corners of the Wellington™ Stoned Wheat Water Crackers as ears and sliced black olives as the eyes.
For the cheese ball brain, add red pesto to the ball of mozzarella pearls.
Use a round cookie cutter to cut small circles of the sharp cheddar cheese then place two rounds on top of the Wellington™ Round Wheat Water Crackers and add slices of pimento stuffed olives on top of the cheddar cheese rounds to make the cheese faces.
To make the cheese ball pumpkins, mix together the cream cheese and red pesto then use a small cookie scoop to form into balls, add chives on top.
Refrigerate everything until ready to serve.
To serve, add the cheese to a board and serve with more Wellington™ Water Crackers.