Cheese-Pate Pineapple Recipe
Ingredients
| Cream cheese package | 2 | |
| 2/3 cup prepared brown mustard | ||
| 2-1/2 lb natural sharp Cheddar cheese, grated | ||
| 1 jar (2 oz) small pimiento-stuffed olives, drained | ||
| 1 fresh green pineapple frond | ||
Directions
In a large bowl, combine cream cheese and mus- tard; with electric mixer at medium speed, beat un- til well blended.
At low speed, gradually beat in grated cheese until well combined.
Turn mixture onto wooden board.
With hands, knead until smooth and pliable.
Refrigerate, cov- ered, until chilled and able to be molded—about 45 minutes.
With hands, roll mixture into a cylinder.
Stand cylinder on cookie sheet.
Mold into pineapple shape, about 5-1/2 inches high, 15 inches around at widest part, 10-1/2 inches at narrowest part.
Cut olives crosswise into 1/4 inch thick slices.
Carefully place olive slices on cheese in straight horizontal rows, arranging them so vertical rows run on diagonal.
Using wooden pick, make diago- nal lines, 1/8 inch deep, between rows of olive slices.
Cover with plastic film.
Refrigerate still on cookie sheet until serving time (overnight, if desired).
To serve: With broad spatula, carefully remove cheese-pineapple from cookie sheet to serving plat- ter, standing it upright on broadest end.
Place pineapple frond on top.
Surround with small crackers, for spreading.
Let stand at room temper- ature about 30 minutes before serving.
Makes enough to spread 180 crackers.
At low speed, gradually beat in grated cheese until well combined.
Turn mixture onto wooden board.
With hands, knead until smooth and pliable.
Refrigerate, cov- ered, until chilled and able to be molded—about 45 minutes.
With hands, roll mixture into a cylinder.
Stand cylinder on cookie sheet.
Mold into pineapple shape, about 5-1/2 inches high, 15 inches around at widest part, 10-1/2 inches at narrowest part.
Cut olives crosswise into 1/4 inch thick slices.
Carefully place olive slices on cheese in straight horizontal rows, arranging them so vertical rows run on diagonal.
Using wooden pick, make diago- nal lines, 1/8 inch deep, between rows of olive slices.
Cover with plastic film.
Refrigerate still on cookie sheet until serving time (overnight, if desired).
To serve: With broad spatula, carefully remove cheese-pineapple from cookie sheet to serving plat- ter, standing it upright on broadest end.
Place pineapple frond on top.
Surround with small crackers, for spreading.
Let stand at room temper- ature about 30 minutes before serving.
Makes enough to spread 180 crackers.
Chef
