Holiday Cheese Ball Wreath

This is SO pretty, and what I am making to take to Lola and Brian's party next Friday!
(serves 16-20)

1 lb. cream cheese with chives*, at room temp.
2 cups shredded firm cheese. such as sharp* cheddar, pepper Jack, or Colby
2 t. Worcestershire sauce
Kosher salt and freshly ground pepper
1/2 cup pickled piquante red* peppers, such as Peppadews, finely chopped
1/2 cup fresh flat-leaf* parsley leaves, finely chopped
1/4 cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving
Special equipment: a small (6 cup) Bundt pan

Line the inside of the Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 t. salt, and a few grind of pepper in a food processor until smooth. Empty the mixture into a med. bowl. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover, or simply form the cheese mixture into a ball and wrap tightly with plastic wrap. Refrigerate until chilled, at last 1 hour up to 2 days. Uncover and invert the cheese mold or unwrap and transfer the ball onto a serving platter. Sprinkle with parsley and chives to completely coat the wreath, and garnish with the reserved peppers. Serve with crackers, sliced bread, and crudités.

"Make kindness, humor, and humility your mantra."

Love,

MM