Pineapple Cheese Ball
User Reviews
0
0 reviews
Unrated
Pineapple Cheese Ball
Report
Sweet and savory pineapple cheese ball is a unique, delicious party appetizer. Guests love it! Cream cheese, crushed pineapple, bell pepper and crunchy pecans.
Share:
Ingredients
- 2 cups raw pecan halves
- 2 (8-ounce) packages reduced fat cream cheese softened to room temperature
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Pinch cayenne pepper
- 1 (8-ounce) can crushed pineapple
- 1 small red bell pepper finely chopped (about 1 cup)
- ¼ cup minced green onions plus additional for garnish
FOR SERVING:
- crackers (our family loves Triscuits or Ritz)
- Toasted baguette 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
Show Details
Serving
1(of 12)
Calories
218kcal
(11%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Cholesterol
20mg
(7%)
Potassium
225mg
(6%)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
