Step 2: Prepare the face
Prepare your cheeseball mixture according to directions. You'll want to ensure you have enough to fill your mold, so either line the mold with plastic wrap and prefill, then remove from mold, or just measure the volume of your mold and confirm. If you don't have quite enough, just add extra shredded cheese/cream cheese. Set aside cheeseball mixture in refrigerator.
Line the inside of your face mold with plastic wrap for ease of removal (I've skipped this step before).
Shred your prosciutto into small (1-3 inch) pieces. Although large pieces will look really nice, they are much harder to cut through and eat.
Now carefully begin placing your prosciutto in your mold, covering the entire interior with 2 layers. Overlap the edges a bit too.
Scoop the cheeseball mixture carefully into your mold, pressing down (particularly in the nose and other indentations) to make sure it is filled completely.
Refrigerate.
Line the inside of your face mold with plastic wrap for ease of removal (I've skipped this step before).
Shred your prosciutto into small (1-3 inch) pieces. Although large pieces will look really nice, they are much harder to cut through and eat.
Now carefully begin placing your prosciutto in your mold, covering the entire interior with 2 layers. Overlap the edges a bit too.
Scoop the cheeseball mixture carefully into your mold, pressing down (particularly in the nose and other indentations) to make sure it is filled completely.
Refrigerate.
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