Pineapple Cheese Ball
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Pineapple Cheese Ball
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Sweet and savory pineapple cheese ball is a unique, delicious party appetizer. Guests love it! Cream cheese, crushed pineapple, bell pepper and crunchy pecans.
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Ingredients
- 2 cups pecan raw halves
- 2 cream cheese softened to room temperature, reduced fat, 8-ounce packages
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Pinch cayenne pepper
- 1 crushed pineapple 8-ounce can
- 1 bell pepper finely chopped (about 1 cup, small red
- ¼ cup green onion plus additional for garnish, minced
FOR SERVING:
- crackers (our family loves Triscuits or Ritz)
- baguette toasted, slices
Instructions
- Toast the pecans: preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. DO NOT WALK AWAY. Nuts love to burn at the last second. Let cool, then chop go for a medium chop, a little bit finer than rough chopped (but they certainly don’t need to be microscopic pieces).
- In a large mixing bowl, beat the cream cheese with the garlic powder, salt, and cayenne until smooth and combined.
- By hand, stir in the pineapple, bell pepper, and green onion.
- Add half of the chopped pecans.
- Lay a large sheet of plastic wrap on the counter. Scrape the cheese pineapple mixture into the center in as globe-like of a mound as you can. It will not be a perfect sphere at this point.
- Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
- When ready to serve, remove the chilled cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it’s easiest to use a plate with edges that curve up a little. A pie dish works well too.) Unwrap the cheese ball and place it on the plate with the pecans, coating well. The cheese ball won’t roll like a real ball. Gently lift and turn it, patting the pecans all over the outside. Carefully transfer it to a serving plate. Serve with crackers or baguette slices and a sprinkle of additional green onion for garnish.
Notes
- TO STORE: Cover and refrigerate leftover cheese ball for up to 3 days.
- TO MAKE AHEAD: Up to 1 day in advance, prepare the cheese ball as directed through Step 6. Refrigerate it in the plastic wrap. Coat the cheese ball in pecans just before serving.
Nutrition Information
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Serving
1(of 12)
Calories
218kcal
(11%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Cholesterol
20mg
(7%)
Potassium
225mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
638IU
(13%)
Vitamin C
18mg
(20%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 218kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 20mg | 7% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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