Ingredients

• 1 pound cream cheese, at room temperature
• 2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
• 1/2 cup fresh parsley leaves, finely chopped
• 1/4 cup finely chopped fresh chives
• Crackers, sliced bread or crudites, for serving

Instructions

1. Special equipment: A small (6-cup) Bundt pan
2. Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
3. 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 least 1 hour up to 2 days.
4. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.