Pumpkin Cheese Ball

Directions

1. In a large bowl, mix together the softened cream cheese and goat cheese until smooth. Add the shredded cheddar, sliced white and light green scallion parts, chopped jalapeño, chives, and Worcestershire sauce, stirring until well combined. Season with salt and pepper to taste.
2. Transfer the cheese mixture onto a large piece of plastic wrap (you may need two pieces). Cover and shape into a large ball. Use four rubber bands to create ridges by wrapping them around the ball, dividing it into eight sections. You may need to wrap the bands multiple times if they are too loose to make an indent. Refrigerate for at least 4 hours or up to 3 days.
3. Meanwhile, cut the reserved dark green scallion piece into long, thin strips and place them in a bowl of ice water in the refrigerator. This will cause them to curl. When ready to use, pat them dry with a paper towel.
4. To create the pumpkin stem, carefully remove the stem from the bell pepper. Slice the remaining pepper for serving.
5. Remove the rubber bands and plastic wrap from the cheese ball. Coat the ball evenly with the finely crushed Goldfish crumbs. Transfer to a platter and press the pepper stem into the top. Remove the stem, place the ends of the curled scallions into the indentation, then return the stem to secure the scallions in place.
6. Let the cheese ball soften to room temperature, about 30 minutes. Serve with crackers and sliced vegetables alongside.