Ornament Pesto Sun-dried Tomato Cheese Balls

In a non-stick skillet, toast pine nuts over medium heat. Heat, shaking the pan and stirring with a wooden spoon or spatula until nuts are fragrant and golden brown (~ 3-5 minutes). Once golden, remove immediately from heat and transfer to a plate and set aside.

In a large bow, mix cream cheese and goat cheese with a hand mixer until well combined. Then, add cheese mixture to a piping bag (or a sandwich bag). Cut the tip-off.

Pipe goat cheese into silicone molds. Fill to roughly ⅓ of the mold. Repeat with other cavities. Slightly wet fingers with water and smooth out the cheese mixture until even. (Gloves are recommended to wear).

Add in pesto evenly into the 6 cavities and smooth out evenly using the back of a spoon.

Top with sun-dried tomatoes and then toasted pine nuts evenly into the 6 cavities. Press in gently.

Fill the molds to the top with the cheese mixture. Save the remaining cheese mixture in an airtight container in the fridge. Slightly wet fingers with water and smooth out the cheese mixture until even. (Gloves are recommended to wear).

Place plastic wrap on top, press slightly, and place in the freezer for 1 hour.

Remove the plastic wrap and place a dollop of the remaining cheese mixture onto 3 of the semi-spheres. Smooth out evenly with an offset spatula or spoon.

Set aside a piece of plastic wrap. Take one semi-sphere with the extra cream mixture and one without and put them together to form a whole sphere. Wrap immediately in plastic wrap and use your fingers to smooth out where the semi-sphere meet. Place in the refrigerator for at least one hour.

About 15 minutes prior to serving, take out your beautiful ornament cheese balls, unwrap, and place them on your serving tray. Top with the Rolo candy ornament topper. Enjoy with wheat thins (my family's favorite), baguette, crostini, or your cracker of choice.