12 ounces cream cheese, softened
8 ounces (2 cups) shredded mozzarella cheese
1 (8-ounce) can crushed pineapple, well-drained
3 tablespoons finely chopped red bell pepper
1 teaspoon finely chopped fresh garlic
1/4 cup sliced green onions
3 tablespoons chopped fresh basil
1/4 teaspoon salt
Ribbon: Carrot peels
Edible flowers, such as pansies
Basil leaves or parsley, if desired
Assorted cut-up vegetables
Combine cream cheese and butter in bowl; beat at medium speed until creamy. Reserve 1/2 cup. Cover with plastic food wrap; refrigerate.
Add all remaining cheese mixture ingredients to remaining cream cheese mixture in bowl. Beat at medium speed until well mixed.
Form crown for hat by lining (11-ounce) custard cup with plastic food wrap, extending over edges. Firmly press 1 1/4 cups cheese mixture into lined cup; cover with plastic food wrap.
Create hat brim by placing remaining cheese mixture onto serving plate. Shape into 9-inch round; cover with plastic food wrap. Refrigerate crown and brim at least 2 hours or until firm.
Remove cheese mixture from refrigerator 1 hour before using.
Remove plastic wrap from crown and brim; invert crown onto center of hat brim. Peel off plastic wrap. Re-shape with hands, if necessary. Frost hat with reserved cream cheese mixture. Use carrot peels for ribbon. Garnish with edible flowers and basil leaves, if desired. Cover; refrigerate until ready to serve.
Remove from refrigerator 15 minutes before serving. Serve with crackers and cut-up vegetables.
- If refrigerating crown and brim for more than 2 hours, also refrigerate reserved 1/2 cup cheese mixture. Let stand at room temperature 1 hour prior to spreading.
- To create carrot ribbon, peel 1 carrot. Use vegetable peeler to make long flat slices; attach where crown and brim meet.
- Pull table knife from hat ribbon to edge of brim to create a decorative design on hat brim.
Easter Cheese Bonnet/Video by Virtutrix