How to Make It
Combine cream cheese, goat cheese, Parmesan, chives, thyme, and salt in the bowl of a stand mixer fitted with a paddle. Beat on medium-high until well combined and fluffy, 1 to 2 minutes. Scrape mixture to bottom of bowl; freeze for 30 minutes.
Reserve about 2 tablespoons of the cheese mixture; chill in refrigerator to use later for decorating. Shape remaining cheese mixture into an 8-inch long oval, with the top half slightly narrower (similar to the shape of a butternut squash). Wrap with plastic wrap, and freeze until very firm, about 30 minutes.
Unwrap cheese ball mixture, and shape to resemble the body and head of an owl. Press almonds, pointed side down, into cheese, working from top of the body down to resemble “wings” of the owl. Cover the sides and back of owl. Leave front of body without almonds, uncovered in an hourglass shape.
Using a 1-inch circle cutter, cut the middle of the bread slices into “eyes”. Spread some of the reserved cheese mixture on back of bread cut-outs, and press onto “head”. Cut olive into 2 slices; spread some of the reserved cheese mixture onto back side of each olive slice; press onto middle of pumpernickel circles.
Place carrot, pointed end down, just under pumpernickel eyes, to resemble a “beak”. Sprinkle flax seeds evenly over head, front of body, and any remaining white parts. Press Fritos scoops on top of head to form “ears”. Chill until ready to serve.
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