Snowy Pinecone Edible Centerpiece (Print View)

An elegant pinecone centerpiece crafted from almond slices and soft cheese, dusted with powdered sugar.

# Components:

→ Pinecone Base

01 - 9 oz soft cheese wedge (cream cheese or goat cheese)
02 - 1 tablespoon sour cream or Greek yogurt
03 - 1 teaspoon fresh herbs, finely chopped (optional; chives, dill, parsley)
04 - ½ teaspoon garlic powder
05 - Salt and black pepper to taste

→ Outer Layer

06 - 1½ cups sliced almonds or thin crisp crackers (e.g., melba toasts, broken into shards)

→ Garnish & Surroundings

07 - 1 cup seedless red grapes
08 - 1 cup seedless green grapes
09 - 1 cup assorted crackers
10 - ½ cup fresh rosemary sprigs
11 - 2 tablespoons powdered sugar

# Directions:

01 - In a medium bowl, blend the soft cheese, sour cream or yogurt, herbs, garlic powder, salt, and pepper until smooth and evenly combined.
02 - Transfer the cheese mixture onto a serving platter and mold into a large elongated oval or cone to mimic the shape of a pinecone.
03 - Starting at the base, press almond slices or cracker shards gently into the cheese, overlapping them in rows upward to resemble pinecone scales, covering the entire surface.
04 - Surround the pinecone with red and green grapes, assorted crackers, and rosemary sprigs to create a festive natural base.
05 - Just prior to serving, lightly dust the pinecone and surrounding garnishes with powdered sugar for a snowy appearance.
06 - Present as a centerpiece where guests can break off scales or scoop cheese with crackers.

# Expert Advice:

01 -
  • It's the ultimate showstopper—a conversation starter that looks like it took hours but comes together in just 30 minutes
  • Your guests get to participate in the experience, breaking off almond-crusted pieces and discovering the creamy cheese inside
  • You can customize it completely—swap almonds for crackers, add cranberries, or go sweet with mascarpone and honey
02 -
  • Room temperature cheese is non-negotiable—it shapes smoothly and holds its form beautifully. If yours is cold and cracking, you'll struggle.
  • Press your almonds or crackers in firmly from the start; if they're just resting on top, they'll slide off when guests try to grab them or when you dust with sugar.
  • The powdered sugar is best added as late as possible—it absorbs moisture from the cheese if it sits too long, and you want it to look freshly frosted.
03 -
  • Slightly warm almonds before pressing them in—they'll adhere better and feel more pliable under your fingers
  • The secret to an impressive presentation is symmetry; step back frequently and adjust pieces that are out of alignment before you finish
  • If your cheese begins to warm and get soft while you work, pop it in the fridge for ten minutes—you're not in a race, and a firmer base gives you much better results
Return