Holiday Ornament Cluster Appetizer (Printable)

Festive clusters of cheese balls coated with nuts and herbs, decorated with rosemary sprigs for vibrant holiday serving.

# What You’ll Need:

→ Cheese Ball Mixture

01 - 8 oz cream cheese, softened
02 - 1 cup shredded sharp cheddar cheese
03 - 1 cup shredded mozzarella cheese
04 - 2 tbsp fresh chives, finely chopped
05 - 1 tbsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - Salt and pepper, to taste

→ Ornament Coatings (choose 3–4 for variety)

08 - 1/3 cup finely chopped pistachios
09 - 1/3 cup dried cranberries, finely chopped
10 - 1/3 cup poppy seeds
11 - 1/3 cup finely chopped parsley
12 - 1/3 cup finely chopped roasted red peppers
13 - 1/3 cup finely chopped walnuts

→ Decoration

14 - 12 small rosemary sprigs

→ Serving

15 - Assorted crackers or sliced baguette (optional)

# Directions:

01 - In a medium bowl, combine cream cheese, cheddar, mozzarella, chives, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and well blended.
02 - Divide the cheese mixture into 12 equal portions and roll each into a smooth ball.
03 - Place each coating ingredient in separate shallow bowls. Roll 3 or 4 cheese balls in each coating to create varied, colorful clusters.
04 - Group cheese balls in sets of 3 or 4 on a platter, forming tight, round clusters resembling hanging ornaments.
05 - Insert a small rosemary sprig into the top of each cluster as a decorative hook.
06 - Serve immediately or refrigerate until ready. Pair with crackers or sliced baguette if desired.

# Expert Tips:

01 -
  • They look like real ornaments but taste infinitely better than anything hanging on a tree
  • Everyone assumes they're complicated when they're truly just cream cheese rolled in beautiful coatings
  • You can make them hours ahead and they actually get better as flavors meld together
  • The variety of colors and textures means every bite feels special and intentional
02 -
  • The cream cheese must be truly softened, not just slightly cool—this is non-negotiable. Cold cream cheese will refuse to blend smoothly and you'll end up with a grainy texture that tastes okay but feels wrong.
  • Don't make these in a food processor thinking you're saving time. The motor heats up the cheese and can separate the oils from the solids, leaving you with a slick, broken mixture. Your hands and a spatula are the right tools.
  • If your coatings aren't sticking well, your cheese is too warm or too smooth. A slightly less smooth texture actually helps the coatings adhere, so don't overmix.
03 -
  • Invest in a small ice cream scoop—it's not just for ice cream. It's the difference between 12 evenly-sized ornaments and 12 attempts at hand-rolled inconsistency.
  • Fresh rosemary sprigs are sturdier if you choose pieces from the middle of the plant rather than the very tips, which can be delicate.
  • Store any leftover coated cheese balls in an airtight container for up to 5 days, and use them as a base for snack boards or crumble them over salads.
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