Festive Cheese Wreath

It’s like a cheese ball but the wreath shape gives much more scope for decorating.

Ingredients:
2 x 200g tubs Angel Food vegan cream cheese (at room temperature)
2 tablespoons sherry (or brandy, or juice from the can of pineapple)

227g tin of crushed pineapple in juice

40g candied peel

30g dried cranberries

40g glace cherries

To garnish: Fruit and nuts of your choice

To serve: Crunchy sweet and savoury dippers such as apple slices, crackers, sweet biscuits and pretzels

Instructions:

1.     Blend the cream cheese and sherry/pineapple juice in a food processor until smooth. Scrape down the sides with a spatula as necessary. Transfer into a large mixing bowl.

2.     Chop dried fruit finely. 

3.     Drain the pineapple, squeezing to remove as much juice as possible.

4.     Add dried fruit and pineapple to the cream cheese mix in the bowl and stir well to combine.

5.     To make a ring-shaped mould use a large shallow bowl with a small bowl in the centre. Line the ring you’ve created with plastic film.

6.     Press the cream cheese mix into the ring, making the top (which will become the bottom) as level as possible.

7.     To serve, place a large plate over the top and invert it. Remove the cling film and decorate lavishly.

8.     To make ahead of time (up to two days ahead): keep the undecorated wreath in the fridge and bring it out an hour or two before serving, to allow it to come to room temperature.