250g cream cheese, softened
2 cups grated cheddar cheese
2 spring/green onions, finely sliced
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
1/3 cup poppy seeds
1/3 cup crushed garlic olive oil
250g sliced pumpernickel bread
Place cream cheese, cheddar cheese, spring/green onions, Worcestershire sauce and cayenne pepper into a bowl and mix well to combine.
Press mixture into a plastic wrap lined 2 cup bowl and smooth the surface. Cover and chill for 1 - 2 and a half hours or until firm enough to handle. Remove and roll in poppy seeds to cover. Chill until required.
Preheat oven to 220 (200C fan forced). Line a baking tray with baking paper. Brush both sides of pumpernickel bread with garlic olive oil. Place onto baking tray and bake in the oven for 10 min or until crisp. Arrange on a serving platter with cheese ball, dark fruits like cherries and purple grapes and crisp breads.