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Flayed Man Cheese Ball




1 plastic face mask (from crafts store)

2 (3 ounce) packages prosciutto

2 pimento-stuffed green olives

24 ounces cream cheese, softened

6 ounces shredded Cheddar cheese

6 ounces shredded Havarti cheese

½ cup pitted green olives, chopped

¼ cup roasted red peppers, drained and chopped

Lightly coat plastic face mask with cooking spray (see Cook’s Notes). Line mask with plastic wrap; be sure to press it down fully into nose and eyes. Reserve two or three slices of prosciutto; tear remaining prosciutto into strips. Lay strips in mask to form “muscle tissue.” Start around eyes, leaving eyes blank; create cheeks, chin and forehead. Position whole green olives in eye holes, pimento side-down. Set the mask aside. Combine cream cheese, Cheddar, and Havarti in a mixing bowl. Add chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined. Take a heaping spoonful of cheese mixture; arrange it to form an eye around each olive. Gently fill mask with cheese mixture, taking care not to move prosciutto around. Press cheese down as you work to fill in all crevices. Refrigerate at least 30 minutes. Invert mask onto a serving platter; gently remove mask and plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

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