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
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.
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.
In a large bowl, mix the cream cheese and white cheddar. Separate the mixture into 3 medium bowls. In the first bowl, add the chopped onions and herbs de provence. In the second bowl, add the slivered almonds and chopped bacon. In the third bowl, add the orange bell pepper and smoked paprika. Season all 3 bowls with salt and pepper to taste. Mix them well, then form the first mixture into a pear shape, wrap in plastic wrap and refrigerate. Form the second mixture into a pine cone shape, wrap in plastic wrap and refrigerate. Wrap the third cheese mixture into a ball and wrap in plastic wrap. Using kitchen twine, wrap the ball into a pumpkin shape and refrigerate it to set.
Once set, create a pistachio crust on the pear cheese ball and top it with a mint leaf stem. Stud the pine cone cheese ball with the whole almonds and place it on a bed of rosemary sprigs. Finally, unwrap the pumpkin cheese ball and place the bell pepper stem into the top of the pumpkin shape. Serve the cheese balls immediately with the cornucopia bursting with meats, fruits, nuts and vegetables.