2 tablespoons unsalted butter
4 very large shallots, thinly sliced (2 cups)
10 ounces fresh goat cheese, softened
4 ounces cream cheese, softened
6 ounces Greek feta cheese, at room temperature
Black sesame seeds, for garnish
1 piquillo pepper, for garnish
6-inch painted twigs, for spider legs
Crackers, flat breads and bread sticks
In a medium skillet, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the shallots into a food processor and let cool. Add the goat cheese, cream cheese and feta and puree until smooth. Scrape the cheese into a bowl and refrigerate until chilled, about 30 minutes.
Shape one third of the cheese mixture into a ball and roll in black sesame seeds to coat; shape the remaining two-thirds into a larger ball and coat with black sesame seeds. On a serving board, press the balls together to form the head and body of a spider. Cut the piquillo pepper into 2 small triangles and place them on the body in an hourglass shape. Serve with crackers, flat breads or bread sticks.