Pumpkin Cheese Ball

1 . Stage

In a large bowl, stir cream cheese and goat cheese. Add cheddar, white and light green scallion parts, jalapeño, chives, and Worcestershire sauce and stir until incorporated; season with salt and pepper.

2 . Stage

Transfer cheese mixture to a large piece of plastic wrap (you may need 2 pieces), cover, and form into a large ball. Using 4 rubber bands, create ridges by wrapping them around ball, dividing into 8 sections. (You may need to wrap them multiple times if they’re too large to make an indent.) Refrigerate at least 4 hours or up to 3 days.

3 . Stage

Meanwhile, cut reserved dark scallion part into long, thin strips and place in a bowl of ice water in refrigerator. (This will cause them to curl.) When ready to use, pat dry with a paper towel.

4 . Stage

To create the pumpkin “stem,” carefully remove bell pepper stem. Slice remaining pepper for serving.

5 . Stage

Remove rubber bands and plastic wrap from cheese ball and coat in Goldfish crumbs. Transfer to a platter and press pepper stem into the top. Remove stem and place ends of curled scallions in indentation, then return stem to secure scallions in place.

6 . Stage

Let cheese ball soften to room temperature, about 30 minutes. Serve with crackers and sliced vegetables alongside.