Harvest Table Bread Cornucopia

Start your Thanksgiving day festivities with a stunning bread cornucopia filled with veggies and surrounded by 3 varieties of spreadable cheeses.


  • 3 (11-ounce) packages refrigerated breadstick dough
  • 1 egg, beaten
  • Sea salt, to taste
  • 32 ounces cream cheese, room temperature
  • 32 ounces sharp white cheddar
  • 1 tablespoon chopped onions
  • 1 teaspoon herbs de provence
  • 1/4 cup slivered almonds, roasted and salted
  • 4 slices bacon, cooked and finely chopped
  • 3 tablespoons orange bell pepper, finely chopped with the stem reserved
  • 2 teaspoons smoked paprika
  • Black pepper, to taste
  • 1 cup chopped pistachios
  • 1 1/2 cups whole almonds, roasted and salted
  • Mint leaves, for garnish
  • Bay leaves, for garnish
  • Rosemary sprigs, for garnish
  • Charcuterie, of choice
  • Fruits, of choice
  • Vegetables, of choice
  • Nuts, of choice


  1. Preheat oven to 350 degrees. Pinch and twist aluminum foil into the shape of a cornucopia. Cut strips of the dough and tightly wrap the foil cone, taking care to leave the cornucopia hollow enough to fill once baked. Once the majority of the cone is formed with dough, create a braid with 3 strands of dough. Wrap the braided section along the opening of the cone as a garnish.
  2. Brush the cornucopia with beaten egg and sprinkle with sea salt. Bake the cornucopia for about 40 minutes, or until golden brown. Set aside to cool completely.

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