Pinecone Cheese Ball

1 (8-ounce) container garden vegetable cream cheese
1 (8-ounce) container roasted garlic cream cheese
1 cup (4 ounces) shredded sharp Cheddar cheese
3 green onions, chopped
2 cups pecan halves, toasted
Fresh rosemary sprigs

Stir together first 4 ingredients. Shape into an oval; chill 2 hours.
Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Arrange rosemary sprigs at top of pinecone. Serve with crackers. Yield: 16 servings.

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