Cheddar Cheese Pineapple Recipe
Ingredients
| Cream cheese - 1 1/2 pkg (8-oz size), softened | ||
| Prepared dark-brown Mustard - 1/3 cup | ||
| Natural sharp Cheddar cheese - 2 1/2 lb, grated | ||
| Pimiento-stuffed green olives - 1 jar (2 oz) small, drained | ||
| Pineapple | 1 | |
| Assorted crackers and party breads | ||
Directions
GETTING READY
1) Prepare this up to two days before serving. In a large bowl of electric mixer add cream cheese and mustard.
2) Beat on medium speed till creamy. Scrape sides, with a rubber spatula.
3) Beat in cheese at low speed, till blended.
4) Spoon the mixture onto a wooden board and knead with hands until smooth.
5) Using hands, mold cheese mixture into a pineapple-shaped cylinder about 6 inches high, 15 1/2 inches in circumference at the widest part and 10 1/2 inches at the narrowest part.
6) Arrange the shaped cheese mixture on a decorative serving platter.
7) Seal with a plastic wrap and refrigerate for up to two days.
MAKING
8) One day before serving, cut green olives into 1/8-inch-thick slices.
9) Gently arrange cheese pineapple in straight diagonal rows.
10) With a wooden pick or the tip of a pointed knife, make diagonal lines, 1/8 inch deep, between rows of olive slices. Olives should appear like eyes on a pineapple and the lines line diamond-shaped cross-hatching.
11) Cover again with plastic wrap and refrigerate preferably overnight or until serving time.
SERVING
12) Keep fresh pineapple frond on top of cheese.
13) Decorate with small assorted crackers and party breads for spreading around it.
14) Pass with fresh fruit.
15) Keep at room temperature for 30 minutes to soften.
16) Choose a long, oval-shaped platter and mold cheese mixture into a half-pineapple.
1) Prepare this up to two days before serving. In a large bowl of electric mixer add cream cheese and mustard.
2) Beat on medium speed till creamy. Scrape sides, with a rubber spatula.
3) Beat in cheese at low speed, till blended.
4) Spoon the mixture onto a wooden board and knead with hands until smooth.
5) Using hands, mold cheese mixture into a pineapple-shaped cylinder about 6 inches high, 15 1/2 inches in circumference at the widest part and 10 1/2 inches at the narrowest part.
6) Arrange the shaped cheese mixture on a decorative serving platter.
7) Seal with a plastic wrap and refrigerate for up to two days.
MAKING
8) One day before serving, cut green olives into 1/8-inch-thick slices.
9) Gently arrange cheese pineapple in straight diagonal rows.
10) With a wooden pick or the tip of a pointed knife, make diagonal lines, 1/8 inch deep, between rows of olive slices. Olives should appear like eyes on a pineapple and the lines line diamond-shaped cross-hatching.
11) Cover again with plastic wrap and refrigerate preferably overnight or until serving time.
SERVING
12) Keep fresh pineapple frond on top of cheese.
13) Decorate with small assorted crackers and party breads for spreading around it.
14) Pass with fresh fruit.
15) Keep at room temperature for 30 minutes to soften.
16) Choose a long, oval-shaped platter and mold cheese mixture into a half-pineapple.
Chef
