Name: Shark Week Shark-cuterie Board
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 (8-oz.) blocks cream cheese, softened -; 2 c. shredded white cheddar -; 2 green onions, thinly sliced -; 1 tbsp. everything seasoning -; Pinch cayenne -; 1/4 c. poppy seeds -; 1 slice white cheddar cheese -; 2 slices hot sopressata, halved -; Goldfish crackers -; RITZ Crackers -; Sliced cucumbers -; Assorted cured meats -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shark Week Shark-cuterie Board

1. 2 (8-oz.) blocks cream cheese, softened -

2. 2 c. shredded white cheddar -

3. 2 green onions, thinly sliced -

4. 1 tbsp. everything seasoning -

5. Pinch cayenne -

6. 1/4 c. poppy seeds -

7. 1 slice white cheddar cheese -

8. 2 slices hot sopressata, halved -

9. Goldfish crackers -

10. RITZ Crackers -

11. Sliced cucumbers -

12. Assorted cured meats -

How to cook deliciously - Shark Week Shark-cuterie Board

1. Stage

In a large bowl, combine cream cheese, cheddar, green onions, everything seasoning, and cayenne. Using a hand mixer, beat until fully combined.

2. Stage

Scoop mixture out of bowl onto a large piece of plastic wrap. Using the plastic wrap, shape mixture into a triangle with a flat bottom and slightly rounded sides (to make the shark’s head). Refrigerate until firm enough to hold its shape, about 1 hour.

3. Stage

Unwrap shark head cheese ball onto a serving platter or large cutting board.

4. Stage

Cut a piece of paper into the same shape as your shark's head, but smaller. Center it on the bottom of the shark head cheese ball, then pour and press poppy seeds onto the exposed cheese ball surface. Carefully pull away piece of paper and clean around cheese ball.

5. Stage

Place sopressata halves on the bottom center of the shark head cheeseball to form a semi-circle. This is your shark's open mouth. Cut teeth out of the slice of cheese and place on top of sopressata.

6. Stage

Working with leftover cheese, cut 2 tiny pieces of cheese and place on each side of the shark's head, then place a peppercorn on top of each. (If the peppercorn is rolling off, dab it with some cream cheese or hummus.)